85 breaded chicken recipes

Homemade dog biscuits packed with wholesome whole wheat, rye, and cracked wheat, baked until golden and crunchy. Made with real beef or chicken broth, these bone-shaped treats store for months and make tail-wagging gifts.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Three-ingredient baked chicken coated in mayonnaise and Italian bread crumbs. The mayo keeps the meat juicy while the crumbs bake into a golden, crunchy crust.

A new, scrumptious made with turkey giblets and a herb stuffing mix that is bound to add some excitement to your next Thanksgiving dinner.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Chicken thighs coated in a Dijon mustard egg wash and baked with a basil-paprika breadcrumb crust until golden and crisp. A lighter oven-fried chicken with a tangy, spicy kick in just 40 minutes.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Skinless chicken drumsticks coated in whole wheat breadcrumbs, Parmesan, and garlic then baked until golden and crisp. A lighter, oven-fried drumstick that's low-calorie without sacrificing crunch.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.