Crumbed chicken is one of those foods that is now part of the Aussie culture. It’s the dish you’ll find at the pub after footy, the dinner mum used to make on weeknights, and the quick lunch you grab on a busy day. Golden, crunchy, and juicy on the inside, it’s comfort food that we all love.
What’s fascinating is that it isn’t originally Australian. It has roots in Europe. The famous Wiener Schnitzel of Austria, or the crumbed cutlets enjoyed in Germany. But over time, Aussies made it their own. Today, it’s as much a part of our food identity as meat pies or lamingtons.
Take a look at the Schnitz Menu and you’ll see how crumbed chicken has been reinvented for modern Australia.
From Europe to Australia: The Journey of Crumbed Chicken
It began as a European staple. In Austria, veal was traditionally used, but chicken became the global favourite because it was lighter, more affordable, and suited a wider range of tastes.
When European migrants brought schnitzels to Australia, locals embraced it instantly. It wasn’t long before pubs across the country were serving “chicken schnitty with chips and gravy”, a combo that still feels iconic today. Over the decades, Australians have taken it beyond the pub plate, using it in wraps, burgers, and even salads.
Why Aussies Can’t Resist Crumbed Chicken
So why is it such a hit in Australia? A few reasons stand out.
- It’s family-friendly. Kids love it just as much as adults, which makes it an easy mealtime win.
- It’s always satisfying. That crunch on the outside and tenderness on the inside is unbeatable.
- It’s customisable. Aussies love variety, and it pairs perfectly with different sauces, sides, and toppings.
At Schnitz, we’ve taken this love affair and made it our mission to perfect it for every occasion.
Where to Find the Best Crumbed Chicken in Australia
The answer is simple: Schnitz.
What sets us apart is that we’ve built an entire menu around crumbed chicken. Whether you’re in Victoria, New South Wales, Queensland, or Western Australia, you’ll find Schnitz restaurants serving up schnitzels, wraps, and burgers where crumbed chicken is always the star.
Use the Schnitz Locations page to find your nearest spot, chances are, there’s one closer than you think.
How Aussies Eat Crumbed Chicken (The Schnitz Way)
Crumbed chicken has evolved beyond the pub plate. Here’s how Aussies enjoy it today, especially at Schnitz:
- On a Plate: Served with crunchy chips and a fresh salad, just like the classic pub version.
- In a Wrap: Golden schnitzel tucked in a soft tortilla with crisp veggies and bold sauces.
- As a Burger: Stacked high with cheese, lettuce, tomato, and the sauce of your choice.
- Over a Salad: A lighter way to enjoy crumbed chicken without losing that satisfying crunch.
And the best part? Every meal is cooked fresh to order, no soggy crumbs, no shortcuts.
A Food Blogger’s Tips for Enjoying Crumbed Chicken
After trying crumbed chicken all over Australia, here are my go-to tips:
- Don’t skip the sauce. Garlic aioli, sweet chilli, or classic gravy, each bite changes with a different sauce.
- Add a side of chips. Crunch on crunch is what crumbed chicken dreams are made of.
- Try it handheld. If you’ve only ever eaten schnitzel on a plate, you need to try a wrap or burger version.
Experience Schnitz Today
If crumbed chicken is your craving, Schnitz is where you’ll find it at its best. With hand-crumbed schnitzels, freshly cooked wraps, and burgers made to order, it’s the modern home of crumbed chicken in Australia.
Why settle for average when golden perfection is this close?
FAQs About Crumbed Chicken:
What is crumbed chicken?
Crumbed chicken is chicken breast coated in seasoned breadcrumbs and fried until golden. The result is a crunchy outer layer with juicy, tender meat inside.
What is the order of crumbing chicken?
The classic order is flour → egg → breadcrumbs. First coat the chicken in seasoned flour to help the egg stick, then dip it into beaten egg, and finally press it into breadcrumbs for that golden crunch.
How to do crumbed chicken?
Start with chicken breast pounded evenly thin. Coat it in flour, dip it in egg, then cover it with breadcrumbs. Fry in hot oil until golden brown and crispy, or bake it for a lighter version.
What are the steps for crumbing?
1. Prepare three bowls: one with flour, one with beaten eggs, one with breadcrumbs.
2. Coat the chicken in flour.
3. Dip into egg, making sure it’s fully covered.
4. Press into breadcrumbs, ensuring an even layer sticks.
5. Cook immediately for the crispiest result.