Broiling Basics

• Broiling is a convenient function of a standard oven that is meant for cooking foods in about five to 10 minutes. Perfect for searing and browning, most broilers have only two settings -- on and off. With the heating element only a few inches from the food, use the broiler for thin cuts of meat and vegetables that only require a quick searing. Avoid using the broiler to cook breaded chicken. However, the broiler is a good choice to finish fully cooked breaded chicken to give it an extra-crisp and browned coating. Place cooked, breaded chicken in the broiler for two to three minutes, watching it closely to prevent burning, to develop an even crisper coating before serving.

Baking Breaded Chicken

• Baking is a low-fat way to make breaded chicken, as it requires no additional oil like other fried versions. To bake breaded chicken, arrange pieces in a single layer on a baking sheet and preheat your oven to 425 degrees Fahrenheit. Depending on the size and whether the pieces are bone-in or boneless, cooking times will vary considerably -- from 12 to 15 minutes for boneless breasts to 40 minutes for bone-in pieces. Bake chicken, flipping once, until both sides are well-browned, juices run clear and the internal temperature registers at 165 F using an instant-read thermometer.

Pan-Frying Breaded Chicken

• Pan-frying chicken produces a crisp coating and uses less oil than deep-frying. Pan-frying is typically used when cooking boneless, breaded chicken pieces. To pan-fry chicken, pour 1/8 to 1/2 inch of a high smoking point oil, such as canola, vegetable or peanut oil, in a frying pan. Heat it over medium-high heat until shimmering. Place chicken pieces in the pan and fry for seven minutes on one side, flip the chicken once, and finish cooking for about 5 minutes on the other side. Pan-fried chicken is done when it is browned and crisp, and the internal temperature registers at 165 F. Drain pan-fried chicken over paper towels to remove excess oil before serving.

Deep-Frying Breaded Chicken

• Deep-frying produces the crispest crust and best golden color, but also requires a lot more oil. Fill a deep pot with about 2 inches of a high smoking point oil, ensuring that the pot is filled no more than one-third of its height to prevent spills. Heat the oil over medium-high heat until it reaches 350 F. Submerge chicken pieces into the oil without overcrowding the pan. Cook bone-in chicken pieces for as long as 15 minutes and boneless cuts for seven to 10 minutes, or until the internal temperature reaches 165 F. Drain deep-fried chicken over paper towels or a cooling rack to remove excess oil before serving.