Plump and juicy, this Crispy Breaded Chicken recipe proves you don’t need to fry to get that irresistibly golden crust!
Far be it for me to besmirch the Colonel, but KFC rarely crosses the threshold of my home. Sure, it tastes great with its 11 herbs and spices, but that’s not enough to distract me from the grease, fat, and salt.
Nevertheless, my family and I still sometimes crave a bucket of fried chicken. 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. While you certainly can make crispy breaded chicken in the air fryer, not everyone has one. That’s why I’ve come up with a baked version perfect for conventional ovens.
You’d be amazed at how deliciously simple this recipe is. Okay, fine. I don’t have any “secret” ingredients—just your usual blend of garlic powder, paprika, and dried oregano. Add these kitchen staple spices to some seasoned breadcrumbs, and you have yourself a worthy KFC contender.
Feel like chicken tonight? Then read on.
Is This Crispy Breaded Chicken Healthy?
Skinless chicken breast provides you with lean protein, and since we’re baking rather than frying, it stays lean! Additionally, the recipe sticks to basic herbs and spices for flavor and only calls for a pinch of salt. Sodium shouldn’t be a problem!
Feel free to use gluten-free breadcrumbs and almond flour, or make it low-carb! Personally, I like to use the almond crust “breading” from this chicken bites recipe.
Can I Use Any Cut Of Chicken?
Yes, you can. Just bear in mind that the cooking times will differ. Here are your options:
Chicken thighs are higher in fat. If you’re okay with that, 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, boneless pieces of tender white meat that are easy to prepare.
Chicken wings can be breaded, though their lack of meat usually condemns them to “snack” status or pub grub.
How To Make Ahead And Store
Let the chicken cool, then store it in an airtight container in the fridge for up to 4 days. To store longer, flash-freeze it by laying your pieces on a baking sheet. Then, stick it in the freezer for 2 hours until the chicken is solid. Afterward, you can put them in a freezer-safe bag and keep them around for up to 3 months.
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. Also, 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!
Ingredients
- 1 1/2 pounds chicken breasts
- 1 pinch of salt and pepper (or to taste)
- 1 1/2 cups seasoned breadcrumbs
- 1/2 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon fresh parsley chopped
- 3 eggs
- 1 1/2 cups flour
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!
Tips & Notes:
- 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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