There are a lot of options for using breaded chicken in a variety of different styles of cuisine. Here’s a blogger who explains the process in simple terms. This is just how we do it in the restaurant business.
How To Simplify…Breading Chicken
I would add two things to her excellent how-to. One is to remember to use a “wet hand, dry hand” method (which simply means only handle the wet product with one hand, and use the other hand exclusively to handle the product when dry. The other is to remember that raw chicken is a potentially hazardous food product. Wash your hands thoroughly when finished, clean and sanitize all tools, containers and surfaces, and never try to re-use any of the leftover breading, flour, or egg wash. Now, go cook something good!
