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I need a quick coating for chicken breasts? No Online recipes just your ideas or home recipes...?

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1. I started glazing my chicken and steak in thick honey. Its great.
2. I just use a home made seasoned flour mix. AP flour, salt, pepper, maybe a little poultry seasoning, and sometimes a few crushed red pepper flakes.
3. i just pan fry them w/ garlic salt or power, add some butter if you dont mind the fat. onions & fresh garlic if you have it. if you want a quick sauce, add sour cream to the juice left in the pan from the butter, onlions & garlic & toss it w/ some pasta. it's yummy.
4. Personally, I rinse the chicken and roll it in 2/3rd bread crumbs, 1/3 Parmesan cheese and various Italian seasonings (oregano, basil, garlic powder, whatever I have in the house) I then pan fry or oven bake. If oven "frying" I pour a small amount (1/4 cupish) of melted margarine over the coated chicken, and don't forget to grease or spray the baking dish, bake at 375 for 40 minutes, depending on the kind of chicken (breasts, skinned, whole cut-up, etc.)
5. You can use corn flakes (cereal) or belive it or not, you can even use chips. Just crush them up to stick on (:
6. I've had great luck with breadcrumbs. I buy them in the store and they work fine but even better is making homemade. I just save our old bread and buns, etc... dry them out and put them in the food processor with garlic salt and some pepper, maybe some Parmesan cheese. I coat the chicken by putting it into an egg/milk bath and then the bread crumbs and then directly into some very hot peanut oil in a deep skillet. Other ideas are any crushed up grain type cereal, or the grain type of instant potatoes (flake types don't work). And remember to keep your coating dry, I put just a bit on a plate so as it gets wet from the egg/milk I'm not ruining my whole batch of crumbs. And of course lots will tell you to put the crumbs in a ziplock and shake and that works too although I prefer the plate so I can get the coating even, just make sure again not to put all the crumbs together at once while coating, they get sticky.
7. coat them in russian salad dressing and corn flake crumbs. It's quick and easy-and a family favorite! Enjoy!
8. Dip in beer, then dip in bisquick, sprinkle salt and pepper, then bake.
9. Smother in cream of chicken or cream of mushrooms..tastes great!
10. egg wash the chicken, dip in a mix of flour, garlic and pepper
11. Crushed cheeze-its!
12. soak in buttermilk, crush 2 pkgs of Ritz Crackers, pinch white pepper, pinch salt, 1 tsp of paprika, roll chicken in the mix and pan broil, bake or fry. yummy if you don't like buttermilk, use regular milk.
13. I've done the cornflake thing, but added an exotic flavor with salt, pepper, a bit of curry powder and just a hint of cayenne. Use a light hand with the curry and cayenne, and even people who don't think they like curry will enjoy it, and people who want more than italian dressing and breadcrumbs will love it. I serve it with a cous cous cooked in chicken broth with golden raisins, scallions, pistachios, and a bit of orange peel.
14. I recently discovered Japanese bread crumbs called Panko and they make a wonderful crispy chicken coating. I soak the flattened breasts in buttermilk over night and either put them directly in the Panko or for extra crunch, I dip them in plain flour then an egg wash and then Panko. You can get the Panko at most good size grocery stores. The two brands I've seen come either in a box or in a black cellophane bag. My crew loves it.
15. Try ground nuts. They are healthy and tasty. Almonds, pistachios, or cashews. Use the nuts like a breading. Now that goooood!
16. Try this dry rub it's really good. 1 T Ground black pepper 1 T Ground white pepper 1 T Sugar 2 t Cayenne pepper 2 T Chili powder 1 T Cumin 1 T Garlic powder 1 T Brown sugar 1 T Ground oregano 4 T Paprika 1 t Dry mustard 1 T Celery salt 1 T Salt Thoroughly combine all ingredients. Rub mixture into the chicken, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
17. Zesty Italian Dressing. Any brand will do. The vinegar cooks out and you can't taste it, but you get all the other flavors from the dressing. I try to marinate for a little while, but I've also just dropped the chickens into a casserole dish and dumped in about half a bottle of dressing and bake it til it turns white. Oh, and I turn the chicken once. You can also use it on pork. I can barely cook well enough to stay alive and I've never messed this up! I've also never heard anyone complain about it and I've served it to all of my family and a few strangers.
18. .. Deskin the chicken , leave in the bone if they aren't boneless because this adds more flavor to the meat. toast 3 slices of bread (any kind but wheat is best) till dry, not burned. . let cool and crush into crumbs. Use 1/2 tsp. salt. 1/2, tsp pepper 1/4 tsp sage and 1/2 tsp lemon pepper or garlic. roll chicken in 2 beaten egg whites then roll in bread crumb mixture. Slightly grease a cookie sheet or use a spray non stick. place chicken meat side down, cover with foil and bake at 350 degrees for 20 mins. then turn chicken over and over and cook 25 mins more. You can remove foil 10 mins before its done for a crispy coating.