Go healthy with this Crispy Breaded Chicken—plump and juicy chicken breasts encrusted crunchy breadcrumbs.
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Far be it for me to besmirch the Colonel but his fried chicken doesn’t often cross the threshold of my home. Sure, it tastes great, what with its 11 herbs and spices, but even they’re not enough to distract me from the grease, fat, and salt that are wrapped around each piece of chicken.
Nevertheless, my family and I collectively get cravings for it occasionally. It’s actually kinda weird how in sync our “need” for KFC is. On such occasions, I reach for this recipe for Crispy Breaded Chicken. I’ve done a Crispy Breaded Chicken recipe before but cooked it in an air fryer. But unfortunately, not everyone has one. So I’ve developed this version that can be done with a conventional oven. In that same oven, you can do this Quinoa-Encrusted Chicken recipe, which, as the name suggests, covers the chicken in quinoa.
The version here, though, is a great place to start if you’re looking to outdo KFC. Feel like chicken tonight? Then read on.
Is Crispy Breaded Chicken Healthy?
Skinless chicken breast is healthy, as it’s a source of lean protein. Using basic herbs and spices, this recipe cuts down on the sodium, making it a solid healthier option to satisfy chicken cravings. It can be used as part of a Mediterranean diet or a low-carb diet, though you may want to use an almond-flour or coconut-flour coating. Doing so would also make it suitable for a gluten-free, paleo, and Whole30 diets. Inspect the ‘seasoned’ breadcrumbs to ensure nothing violates the restrictions set out by your diet.
Can I Use Any Cut Of Chicken?
Yes, you can. Here are your options:
Chicken Thighs are higher in fat. If you’re okay with that then you’re in for one juicy bit of meat.
Chicken Drumsticks are more about the convenience of handheld foods. The meat is similar to a thigh and they come with a decent amount but, really, it’s all about that bone handle!
Chicken Tenders or Strips are lean and boneless pieces of white meat. They’re tender and easy to prepare.
Chicken Wings can be breaded, though their lack of meat usually condemns them to “snack” status or pub grub.
INGREDIENTS
- 1 ½ lb. chicken breasts
- 1 ½ cups flour
- 3 eggs
- 1 ½ cups seasoned breadcrumbs
- ½ tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tbsp fresh parsley, chopped
- salt, to taste
- pepper, to taste
INSTRUCTIONS
Season
Preheat your oven to 400°F. Season the chicken breasts with salt and pepper on both sides for added flavor.
Combine
In a medium bowl, combine the seasoned breadcrumbs, garlic powder, oregano, paprika, and chopped parsley.
Whisk
In a separate medium bowl, crack the eggs and beat them using a whisk until well combined.
Coat
Dip the seasoned chicken breasts in flour on both sides to create an initial coating. Shake off any excess flour. Dip the flour-coated chicken in the whisked eggs. Make sure the entire chicken breast is covered in the egg mixture. Next, dip the egg-coated chicken in the breadcrumb mixture. Gently press the breadcrumbs into the chicken to ensure they adhere properly.
Bake
Place the breaded chicken breasts on a tray lined with baking paper. Space them apart to prevent overlapping. Bake for 25 minutes.
DEVOUR!
Tips & Tricks to Making Perfect Crispy Breaded Chicken
- For even cooking, pound the chicken so that it has a consistent thickness to it. It will also tenderize the meat.
- To enhance the moisture and flavor of the chicken, soak it in brine consisting of water, salt, and sugar.
- Let the chicken rest after cooking to allow for the juices to redistribute. The residual heat will also continue to cook the chicken so don’t cut into it until at least 5 minutes after removing it from the oven.
- Season the flour for an extra shot of flavor.
- Soak the chicken in buttermilk before adding the flour. The dairy’s acidity will tenderize the chicken.
FAQs
The chicken will have turned golden brown. But, to remove the guesswork, use a meat thermometer. The chicken should have an internal temperature of 165°F.
No. In fact, doing so could spread salmonella and other bacteria to surfaces in your kitchen. As long as you cook the chicken to the prescribed temperature, the bacteria’s days are numbered.
Sure, the bone and skin usually mean a juicier, tastier chicken, so by all means, use thighs and/or legs. Just use that meat thermometer to ensure you’ve cooked them correctly.
You don’t need to, but you can. A rack allows air/heat to reach all angles of the chicken and makes every bite a crispy one.
Serving Suggestions
For a side, you can go in any number of directions—this is chicken, after all! A relatively simple pasta dish like this Angel Hair Pasta with garlic and dried chilis will work nicely. As would a side of cooked Pinto Beans. A dollop of these Purple Mashed Potatoes would look exotic on your plate. For dessert, why not whip up a batch of these Sugar-Free Low-Carb No-Bake Cookies? They may match the chicken for crunch!
How To Prep and Store Crispy Breaded Chicken
Let the chicken cool then store in an airtight container in the fridge for up to 4 days. To store longer, flash-freeze it by laying out your pieces on a baking sheet then sticking it in the freezer for a couple of hours, until the chicken is solid. Now you can put them in a freezer-safe bag and keep them around for up to 3 months.
Ingredients
- 1 ½ lb. chicken breasts
- 1 ½ cups flour
- 3 eggs
- 1 ½ cups seasoned breadcrumbs
- ½ tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tbsp fresh parsley chopped
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400°F.
- Season the chicken breasts with salt and pepper on both sides for added flavor.
- In a medium bowl, combine the seasoned breadcrumbs, garlic powder, oregano, paprika, and chopped parsley.
- In a separate medium bowl, crack the eggs and beat them using a whisk until well combined.
- Dip the seasoned chicken breasts in flour on both sides to create an initial coating. Shake off any excess flour.
- Dip the flour-coated chicken in the whisked eggs. Make sure the entire chicken breast is covered in the egg mixture.
- Dip the egg-coated chicken in the breadcrumb mixture. Gently press the breadcrumbs into the chicken to ensure they adhere properly.
- Place the breaded chicken breasts on a tray lined with baking paper. Space them apart to prevent overlapping.
- Bake in the preheated oven for 25 minutes, or until the chicken is golden brown and cooked through. Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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