Golden, crispy breaded chicken breasts are the ultimate weeknight win — fast, satisfying, and endlessly adaptable. They’re a key component to so many dishes, from salads and sandwiches to chicken Parm. The problem? Many recipes promise “crispy and juicy,” but only deliver one or the other — or, worse, neither. Either the crust slips off in the pan, the breading turns soggy, or the chicken dries out before it even hits your plate.
Enter: Martha Stewart’s breaded chicken breasts, one of her most popular recipes ever. It’s a simple, three-step dredge process (flour, egg, breadcrumbs) that claims to deliver foolproof results in under 30 minutes. The technique may remind you of schnitzel, and for good reason. The two are nearly identical, although schnitzel is typically pounded thinner and traditionally fried in clarified butter. Martha’s version conveniently uses pre-cut chicken cutlets (no need to butterfly chicken breast!) and opts to cook the chicken in vegetable oil, which gives it a lighter, more versatile flavor.
Get the recipe: Martha Stewart’s Breaded Chicken Breasts
How to Make Martha’s Breaded Chicken Breasts
First you’re going to make fresh breadcrumbs. The recipe notes that panko is a fine substitute, but I made my own. Once the breadcrumbs are ready, the process is straightforward and classic. It’s the breading method every home cook should master. Set up three shallow dishes — one with flour, one with beaten eggs, and one with breadcrumbs — then season each with salt.
Pat the chicken cutlets completely dry to help the coatings stick. Dredge each piece in the flour first, shaking off the excess, then dip it into the egg, letting the extra slide off. Finally, press it into the breadcrumbs, turning and patting to get an even, well-adhered coating. Martha recommends working with tongs to avoid breading your fingers, too.
Heat up a cup of oil in a heavy skillet and fry the cutlets in batches until they’re golden-brown on both sides, about six to seven minutes all together.
My Honest Review of Martha Stewart’s Breaded Chicken Breasts
I’ll admit — I expected this to be just another breaded chicken recipe. But Martha’s version nails it: The chicken is flavorful, moist, and perfectly crisp. The coating clings beautifully to the chicken and develops that satisfying golden crust without overcooking the meat.
The fresh breadcrumbs give a tender, slightly rustic coating that I think makes this recipe better than others (they may also be the reason why the cutlet stays so moist). Even when I reheated the chicken the next day in the air fryer, it held onto its crunch. When paired with a bright green salad, this chicken feels elevated yet easy.
Some reviewers mention that the recipe tastes overly salty, but it’s worth noting that much of the seasoned flour, breadcrumbs, and egg wash never actually end up on the chicken. The seasoning is essential for flavoring the otherwise bland chicken and creates a well-seasoned crust.
One thing to note is the recipe calls for 1 1/2 pounds of chicken cutlets, which it says is eight cutlets, but my package had four. So, your yield may vary depending on the brand you buy.
Tips for Making Breaded Chicken Breasts
- Use fresh breadcrumbs: It’s easy! All you need to do is pulse about a quarter loaf of sandwich bread in a food processor until you have uniform crumbs.
- Use milk instead of eggs: If you don’t want to use precious eggs for the breading, swap whole milk for this step to create a sticky coating that breadcrumbs can adhere to.
- Don’t crowd the pan: Overlapping cutlets will lower the oil temperature and lead to uneven browning.
- Use tongs (and multiple sets if possible): Breading can get messy. Designating a pair of tongs for each step keeps things neat and your coatings intact.
- Skim the oil between batches: Removing browned crumbs with a mesh skimmer keeps your oil clean and prevents burning.