Description
Crispy Breaded Chicken is a healthier, oven-baked alternative to traditional fried chicken. It’s perfectly seasoned, golden on the outside, and juicy on the inside. Ideal for weeknight dinners, meal prep, or family gatherings, this recipe is simple yet incredibly delicious.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 2 eggs, beaten
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup Panko bread crumbs
- ⅔ cup seasoned bread crumbs
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried basil
- 2 tablespoons dried parsley
- Cooking spray
Instructions
- Preheat oven to 400°F.
- Pound chicken breasts to ½ inch thick.
- Beat eggs and set aside.
- Mix flour, salt, and pepper in a shallow dish.
- In another dish, combine Panko, bread crumbs, and seasonings.
- Dip chicken in flour, shaking off excess.
- Dip floured chicken in beaten eggs.
- Coat chicken with bread crumbs, pressing gently to adhere.
- Spray each side of chicken with cooking spray.
- Place chicken on a rimmed baking sheet.
- Bake for 25-28 minutes or until chicken reaches 165°F internally.
Notes
- Serve with mashed potatoes, roasted vegetables, or a fresh salad.
- Slice chicken to top sandwiches, wraps, or grain bowls.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes to retain crispiness.
- Freeze baked chicken for up to 2 months; thaw overnight in the fridge before reheating.