Welcome to your new favorite way to enjoy crispy, tender, and incredibly juicy chicken! This recipe for breaded chicken delivers all the flavor and crunch you crave, but with a healthier twist. We’re skipping the deep fryer and baking it in the oven for a delicious, mess-free meal. Get ready to create a family favorite that’s simple, satisfying, and perfect for any night of the week.

Why You’ll Love This Breaded Chicken

Less Mess: Say goodbye to splattering oil and greasy cleanup. Oven baking keeps your kitchen tidy.
Healthier Choice: Enjoy all the flavor of breaded chicken with significantly less fat than traditional fried versions. Research consistently shows that baked chicken contains fewer calories and less unhealthy fat compared to its fried counterparts.
Simple & Quick: This recipe requires no special equipment and comes together fast, making it ideal for busy evenings.
Incredible Crunch: Panko breadcrumbs create an extra crispy coating that rivals any fried chicken.
Super Versatile: Use this delicious chicken in salads, sandwiches, or as the star of your dinner plate.

Ingredients

Here’s everything you need to create this fantastic oven-baked breaded chicken:

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

Notes & Substitutions

You can easily adapt this recipe to fit your preferences. Boneless, skinless chicken thighs work beautifully too, offering a slightly richer flavor. Panko breadcrumbs are key for that superior crispness, but you can use all regular seasoned breadcrumbs if desired. For an extra flavor boost, try adding a tablespoon of grated Parmesan cheese to the breadcrumb mixture. Feel free to swap out the spices for Cajun seasoning, taco seasoning, or Italian herbs to change the flavor profile. If you don’t have eggs, a couple of tablespoons of mayonnaise thinned with a splash of milk works as a binder.

Equipment

Gather these basic kitchen tools to make your cooking experience smooth:

Three shallow dishes (pie plates or bowls)
A large rimmed baking sheet
Parchment paper or a wire rack (optional, for extra crispness)
A meat thermometer (highly recommended for perfect doneness)

Instructions

Follow these simple steps to make the best oven-baked breaded chicken:

Prepare Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or place a wire rack on top for even crispier results.
Pound Chicken: Place each chicken breast between two sheets of plastic wrap. Gently pound them with a meat mallet or rolling pin until they are about ½ inch thick. This ensures even cooking.
Set Up Dredging Stations: In your first shallow dish, combine the all-purpose flour, salt, and black pepper. In the second dish, lightly beat the two eggs. In the third dish, mix together the Panko bread crumbs, seasoned bread crumbs, garlic powder, onion powder, dried basil, and dried parsley.
Dredge Chicken: First, dip one chicken breast into the seasoned flour mixture, ensuring it’s fully coated. Gently shake off any excess flour.
Egg Dip: Next, dip the floured chicken into the beaten egg mixture, letting any extra egg drip off.
Breadcrumb Coating: Finally, transfer the chicken to the breadcrumb mixture. Press the crumbs firmly onto both sides of the chicken to ensure a thick, even coating. Repeat for all chicken breasts.
Prepare for Baking: Generously spray both sides of the breaded chicken with cooking spray or olive oil. This helps achieve that beautiful golden-brown color and irresistible crispiness.
Bake: Place the coated chicken on your prepared baking sheet. Bake for 25-28 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) with a meat thermometer. The USDA recommends cooking all poultry to 165°F (74°C) to ensure it is safe for consumption. The chicken should be golden and cooked through.
Rest: Once baked, remove the breaded chicken from the oven. Let it rest for 5 minutes before slicing and serving. This keeps the chicken juicy.

Pro Tips & Troubleshooting

Achieving perfect breaded chicken is easy with a few simple tricks.

Dry Chicken is Key: Always pat your chicken breasts completely dry with paper towels before starting. This helps the flour and breading adhere better.
Shake Off Excess: After coating in flour, lightly shake off any extra. Too much flour can make the breading gummy.
Press Firmly: When coating in breadcrumbs, gently but firmly press them onto the chicken. This prevents the breading from falling off during baking.
Don’t Skimp on Spray: A generous coating of cooking spray or olive oil ensures a beautiful golden-brown and crispy exterior. Don’t be shy!
Use a Thermometer: For perfectly cooked, juicy chicken, use a meat thermometer. It takes the guesswork out and prevents overbaking.
Prevent Dryness: Overbaking is the enemy of juicy chicken. Cook just until it reaches 165°F.
Resting Matters: Always let your chicken rest for a few minutes after baking. This allows the juices to redistribute, keeping it tender.
Breading Coming Off? If your breading isn’t sticking, try pressing it on harder. Ensure the chicken is dry and you’ve used enough egg wash.
Need More Flavor? Increase the amount of seasoning in your breadcrumbs or try adding a pinch of cayenne for a little heat.

Serving, Storage, & Variations

This versatile breaded chicken is a family favorite for a reason!

Serving Ideas

Dipping Sauces: Serve hot with classic dipping sauces like honey mustard, ranch, BBQ sauce, or marinara.
Salad Topper: Slice it up and add it to fresh salads like a crisp Caesar salad or a vibrant Asian chicken salad.
Sandwiches: Use it to create incredible crispy chicken sandwiches or mini sliders on soft buns.
Classic Comfort: Pair your breaded chicken with creamy mashed potatoes, steamed green beans, or roasted broccoli for a complete meal.
Chicken Parmesan: Layer cooked chicken with marinara sauce and fresh mozzarella, then bake until bubbly for a quick Chicken Parmesan.

Storage

Store any leftover oven-baked breaded chicken in an airtight container in the refrigerator for up to 4 days.

Reheating

For best results and to regain some crispness, reheat leftover chicken in a skillet over medium heat or in a toaster oven. Avoid the microwave, as it can make the breading soggy. You can also dice it cold and add it to wraps, salads, or even quick soups and stir-fries.

Freezing

You can freeze uncooked breaded chicken for later. Place the breaded chicken pieces on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. When you’re ready to bake, you can cook them directly from frozen, adding about 10-15 minutes to the baking time.

Nutrition

Here’s an estimated nutritional breakdown for one serving of this delicious breaded chicken. Please note these are approximate values and can vary based on specific ingredient brands and preparation methods. This recipe offers a good source of lean protein.

Nutrient	Amount Per Serving
Calories	350-380
Total Fat	10-12g
Saturated Fat	2-3g
Cholesterol	90-100mg
Sodium	500-600mg
Carbohydrates	30-35g
Fiber	2-3g
Protein	35-40g

Disclaimer: Nutritional information is an estimate based on common ingredients and preparation methods.

FAQ

How do I make breaded chicken extra crispy?
For maximum crispness, use Panko breadcrumbs and generously spray both sides of the chicken with cooking spray or olive oil before baking. Placing the chicken on a wire rack set on a baking sheet also promotes air circulation, leading to a crispier crust.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often remain even juicier. Adjust baking time slightly if your thighs are thicker.
Can this recipe be made in an air fryer?
Yes, this breaded chicken cooks beautifully in an air fryer. Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and cooked through.
How do I prevent the breading from falling off?
Pat your chicken dry, press the breadcrumbs firmly onto the chicken, and avoid overcrowding the baking sheet. A light spray of cooking oil also helps to “set” the breading.
Can I freeze breaded chicken?
Yes, you can freeze uncooked breaded chicken. Freeze it on a sheet pan until solid, then transfer to an airtight container or bag. Bake from frozen, adding extra cooking time.

Conclusion

You now have the perfect guide to creating wonderfully crispy, juicy, and flavorful oven-baked breaded chicken. This recipe proves that healthy eating doesn’t mean sacrificing taste or texture. It’s truly a game-changer for quick, delicious meals your whole family will love. We hope you enjoy making and sharing this fantastic chicken dish. If you try it, please come back and rate the recipe or share your comments below!

Close-up of five golden-brown breaded chicken cutlets garnished with lemon and fresh herbs on a plate.

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