Welcome to Sweet Emily, where we make baking and cooking simple for busy parents and beginners! Discover how to create truly easy and delicious breaded chicken recipes right in your own kitchen. This oven-baked method delivers a perfectly crispy exterior with a wonderfully juicy, tender inside, every single time. Get ready to achieve restaurant-quality results at home, enjoying a healthier alternative to traditional fried chicken.
Why You’ll Love This Breaded Chicken
This specific breaded chicken recipe offers all the flavor and crunch you crave, without the fuss of deep frying. It’s a healthier choice that still satisfies, making it a win-win for your family. Research suggests that oven-baked chicken is a healthier alternative to fried chicken due to less oil usage.
- Effortlessly crispy without deep frying. Enjoy that satisfying crunch from your oven!
- Healthier alternative to traditional fried. Less oil means less guilt.
- Quick preparation for busy weeknights. It comes together faster than you think.
- Versatile for many meal applications. Perfect for salads, sandwiches, or a main dish.
- Simple ingredients, maximum flavor. You probably have most items already.
- Loved by both kids and adults. A guaranteed crowd-pleaser for all ages.
Ingredients
To master these fantastic breaded chicken recipes, gather these simple ingredients. Each one plays a key role in achieving that delicious, crispy texture and juicy interior.
- 4 boneless skinless chicken breasts, about 6 oz each
- 2 large eggs, beaten
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup Panko breadcrumbs
- ⅔ cup seasoned breadcrumbs (Italian-style works great)
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried basil
- 2 tablespoons dried parsley
- Cooking spray or olive oil spray
Notes & Substitutions
- Chicken: Feel free to use boneless, skinless chicken tenders or pre-cut cutlets. Adjust cooking time for smaller pieces.
- Flour: All-purpose flour works perfectly, but you can use a gluten-free all-purpose blend for a gluten-friendly option.
- Eggs: If you don’t have eggs, a milk or buttermilk wash can work. Even a thin layer of mayonnaise can help the breading stick.
- Breadcrumbs: Get creative! Crushed cornflakes, Ritz crackers, or even gluten-free breadcrumbs are great alternatives.
- Seasonings: Adjust garlic powder, onion powder, basil, and parsley to your personal preference.
- Flavor Boosts: For an extra savory kick, mix 2-3 tablespoons of grated Parmesan cheese into your breadcrumb mixture.
Equipment
Having the right tools makes preparing your breaded chicken effortless. You likely already own most of these kitchen essentials.
- Shallow dishes (3 for your breading station)
- Baking sheet (rimmed is best for containing drips)
- Wire rack (optional, but highly recommended for extra crispness)
- Meat mallet or rolling pin (for even thickness)
- Instant-read meat thermometer (for food safety)
Instructions
Let’s get cooking! Follow these simple steps for perfectly crispy, juicy oven-baked breaded chicken recipes. These instructions will guide you to a delicious meal with ease.
- Prep Oven & Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. If using, place a wire rack on top of the parchment.
- Pound Chicken: Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound them evenly to about ½ inch thick. This ensures uniform cooking.
- Set Up Breading Station: Arrange three shallow dishes or plates. In the first dish, combine the all-purpose flour, ½ teaspoon salt, and ½ teaspoon black pepper.
- Second Dish (Egg): In the second dish, beat the two large eggs until smooth.
- Third Dish (Breadcrumbs): In the third dish, combine the Panko breadcrumbs, seasoned breadcrumbs, garlic powder, onion powder, dried basil, and dried parsley. Stir well to mix the seasonings.
- First Dredge (Flour): Take one pounded chicken breast and dredge it thoroughly in the flour mixture. Shake off any excess flour gently.
- Second Dredge (Egg): Next, dip the floured chicken into the beaten egg mixture, letting any excess drip off. Ensure the chicken is fully coated.
- Final Dredge (Breadcrumbs): Transfer the chicken to the breadcrumb mixture. Press the crumbs firmly onto both sides of the chicken to ensure a complete and even coating. This step is crucial for crispy breaded chicken recipes.
- Arrange on Rack: Place the fully breaded chicken pieces onto the prepared wire rack on your baking sheet. Leave a little space between each piece for air circulation.
- Spray Generously: Liberally spray both sides of the breaded chicken with cooking spray or olive oil spray. This creates a beautiful golden crust.
- Bake to Perfection: Bake for 25-28 minutes, or until the chicken is golden brown and cooked through. Cooking time may vary based on thickness.
- Check Doneness: Use an instant-read meat thermometer to ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C). The USDA recommends a minimum internal temperature of 165°F (74°C) for cooked poultry to ensure food safety.
- Rest Before Serving: Remove the chicken from the oven and let it rest on the rack for 5 minutes. Resting allows the juices to redistribute, keeping the chicken tender and moist.
Pro Tips & Troubleshooting
Achieve perfect breaded chicken recipes every time with these helpful tips. These tricks ensure maximum crispiness and juiciness.
- Pat Chicken Dry: Always pat your chicken breasts completely dry with paper towels before breading. Moisture prevents the flour from sticking.
- Even Thickness: Pounding the chicken to an even thickness guarantees that all parts cook uniformly. No more dry edges or undercooked centers.
- Press Breadcrumbs: Don’t just dip; firmly press the breadcrumbs onto the chicken. This creates a secure, crispy coating that won’t fall off.
- Don’t Skip Spray: Generously spraying with cooking oil is essential for developing that beautiful golden brown and extra crispy exterior in the oven.
- Avoid Overcrowding: Bake in batches if necessary to prevent overcrowding the baking sheet. Overcrowding traps steam, leading to soggy breading.
- Use Thermometer: An instant-read meat thermometer is your best friend. It guarantees perfectly cooked chicken, ensuring food safety without overcooking.
- Resting Time: Letting the chicken rest for a few minutes after baking locks in the juices. This results in incredibly tender and moist chicken.
- Troubleshooting: If your breading is soggy, you likely didn’t pat the chicken dry enough, didn’t spray enough oil, or overcrowded the pan.
Serving, Storage & Variations
These versatile breaded chicken recipes offer endless possibilities for mealtime. Whether for dinner tonight or meal prep, you’ll love the options.
Serving Suggestions
- Classic Dinner: Serve your crispy chicken alongside creamy mashed potatoes and vibrant green beans for a comforting meal.
- Salad Topper: Slice the cooked chicken and place it over a fresh Caesar salad or a colorful garden salad for a protein-packed lunch.
- Sandwiches & Wraps: Use the crispy chicken as a delicious patty in a sandwich or chopped into a warm wrap.
- Dipping Sauces: Offer a selection of dipping sauces like tangy honey mustard, creamy ranch, or classic marinara for a fun meal.
- Pasta Dishes: Pair your chicken with a light lemon-garlic pasta or a simple tomato sauce for an Italian-inspired meal.
Storage & Reheating
- Refrigerate: Store any leftover cooked breaded chicken in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat in the oven at 350°F (175°C) for 10-15 minutes, or use an air fryer until heated through and crispy. Avoid the microwave if you want to maintain crispness.
- Freezing Cooked: Once cooled completely, individual pieces of cooked chicken can be frozen in a single layer on a baking sheet, then transferred to a freezer-safe bag or container for up to 2-3 months.
- Freezing Uncooked: Bread the chicken as directed, then freeze individual pieces on a parchment-lined baking sheet until solid. Transfer to a freezer-safe bag, separating layers with parchment paper. Cook from frozen, adding extra baking time.
Variations
- Chicken Cuts: This recipe works beautifully with boneless, skinless chicken tenders, thighs, or even drumsticks. Adjust baking times accordingly.
- Spice It Up: Add a pinch of cayenne pepper, chili powder, or a dash of your favorite hot sauce to the egg mixture for a spicy kick.
- Cheesy Crust: Mix ¼ cup of grated Parmesan cheese or nutritional yeast into your breadcrumb mixture for a savory, cheesy flavor boost.
- Herby Flavor: Incorporate other dried herbs like rosemary or thyme into the breading for a different aromatic profile.
- Gluten-Free: Easily make this recipe gluten-free by using a 1:1 gluten-free all-purpose flour blend and certified gluten-free breadcrumbs.
- Air Fryer Method: For an extra crispy finish, cook your breaded chicken in an air fryer. Preheat to 375°F (190°C), spray generously, and cook for 12-18 minutes, flipping halfway, until golden and cooked through.
Nutrition Information
This nutrition information is an estimate based on the ingredients listed and may vary depending on exact brands and preparations. It provides a general idea of the nutritional content per serving. Refer to a detailed recipe card or use a nutrition calculator for precise values.
| Nutrient | Amount |
|---|---|
| Calories | 527 kcal |
| Carbohydrates | 46 g |
| Protein | 59 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Trans Fat | 1 g |
| Cholesterol | 227 mg |
| Sodium | 640 mg |
| Fiber | 3 g |
| Sugar | 2 g |
| Unsaturated Fat | 5 g |
| Potassium | 1010 mg |
| Vitamin A | 245 IU |
| Vitamin C | 5 mg |
| Calcium | 98 mg |
| Iron | 4 mg |
| Serving Size | 1 serving |
FAQ
- How do you get breading to stick to chicken? Pat the chicken dry, dredge in flour, then egg, and finally press firmly into breadcrumbs. This three-step process creates the best adhesion.
- Can I use any type of breadcrumbs? Yes, you can! While Panko gives the crispiest texture, regular, seasoned, or even gluten-free breadcrumbs work well for these breaded chicken recipes.
- What makes the chicken crispy in the oven? A generous spray of cooking oil before baking is key. The oil helps the breading crisp up and turn golden brown, mimicking fried results.
- How do I know when the chicken is fully cooked? Always use an instant-read meat thermometer. Insert it into the thickest part of the chicken; it should register 165°F (74°C).
- Can I make this recipe with different chicken cuts? Absolutely! This method works great for tenders, cutlets, or even boneless thighs. Just adjust your cooking time for different thicknesses.
- Can I freeze breaded chicken? Yes, you can freeze both cooked and uncooked breaded chicken. Freeze them in a single layer before transferring to an airtight container to prevent sticking.
Conclusion
Now you have all the knowledge and steps to create truly exceptional breaded chicken recipes right in your own kitchen! This oven-baked method ensures perfectly crispy chicken that’s full of flavor and wonderfully juicy, without any deep-frying hassle. We encourage you to try this beginner-friendly recipe and discover how simple delicious home cooking can be. Share your creations and any creative variations you try in the comments below! Happy cooking from Sweet Emily!
The Best Breaded Chicken Recipes: Crispy & Oven-Baked
This recipe provides a straightforward method for preparing crispy, oven-baked breaded chicken breasts. Chicken is pounded thin, coated in a seasoned flour and breadcrumb mixture, and baked until golden and cooked through.
Ingredients
Equipment
Method
Preparation
- Preheat your oven to 400°F.
- Pound the chicken breasts to a consistent ½ inch thickness.
- Beat the eggs and set them aside. In a shallow dish, combine the flour, salt, and pepper.
- In another shallow dish, combine the Panko, seasoned bread crumbs, garlic powder, onion powder, dried basil, and dried parsley.
- Dip each chicken breast into the flour mixture, shaking off any excess.
- Next, dip the floured chicken into the beaten egg, then coat thoroughly in the bread crumb mixture, pressing gently to ensure adherence.
- Generously spray both sides of the breaded chicken with cooking spray and place them on a rimmed baking sheet.
- Bake for 25-28 minutes, or until the chicken reaches an internal temperature of 165°F.
Notes
Ensure chicken is pounded to an even thickness for consistent cooking. For extra crispiness, you can lightly mist the chicken with cooking spray halfway through baking.
