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Crispy Breasts of Chicken (Baked not Fried)

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Crispy Baked Chicken (not fried)

 

 

  • 3 Boneless Chicken Breasts - cut in half lengthwise or buy thin sliced Chicken (about 6 pieces)
  • 2 cups Flour (I used Almond Flour, but you can use All - Purpose), add more if needed. 
  • 4 eggs (add more if needed) 
  • 3 Cups Breadcrumbs (You can use Panko or Italian Style) and yes, add more if needed.
  • 1/4 cup grated parmesan cheese. 
  • 1 Tablespoon garlic powder or fresh minced garlic 
  • 1 tsp Salt & 1/2 tsp ground pepper or Butcher's Blend (S&P blend)
  • Olive Oil - Our Favorite ingredient!!! Try Rosemary Olive Oil or Fruity Olive Oil (our smoothest Extra Virgin Olive oil) 

Directions: 

  • Turn on music you like...
  • Preheat oven to 425F. 
  • You need three bowls and a prepared pan for your coated chicken: 

Bowl 1: Flour

Bowl 2: Eggs - beaten 

Bowl 3: Breadcrumbs, cheese, salt, pepper, garlic 

Prepared pan: Large sheet pan drizzled with olive oil 

Pat each thin chicken breast dry and then individually put each breast into the flour and coat it. Then the eggs and lastly dredge the chicken in the breadcrumbs. Really making sure that it is coated and sticking to all of the surface area. You want a nice and crispy chicken piece. 

Place each piece of chicken on the prepared pan, directly on the olive oil. Generously drizzle your chicken with more olive oil so your breadcrumbs get nice and crispy while cooking without drying up or burning. 

Cook in the oven for 10 minutes and then turn the breast over and cook for another 10 minutes. 

Enjoy with over salads or with sides of your choice. 

*Recipe adapted from The Unofficial Hocus Pocus Cookbook by Bridget Thoreson: 2021