Oven Fried Chicken
Strips of chicken breast are coated in panko breadcrumbs then baked until crispy on the outside and juicy on the inside to make this Oven Fried Chicken. Quick and easy, it’s a great alternative to frying while still getting that same crispy texture!
Servings: 4 people
Calories: 511kcal
Ingredients
- 4 Tablespoons unsalted butter
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 pounds chicken breasts boneless, skinless, cut into strips
Instructions
- Preheat the oven to 425°F (220°C). Place a rimmed baking sheet in the oven with the butter and let it melt. Once melted, carefully remove the pan and tilt it to spread the butter evenly.
- Crack the eggs into a shallow dish and beat them until smooth.
- In another shallow dish, mix the panko breadcrumbs, flour, salt, pepper, garlic powder, and paprika.
- Dip each chicken strip into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to make sure the coating sticks.
- Carefully place the chicken strips onto the hot, buttered baking sheet, leaving space between each piece.
- Bake for 10 minutes, then flip the chicken strips and bake for another 10 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and serve immediately.
- Garnish with fresh parsley if desired and serve with dipping sauce. Enjoy!
Video
Notes
Store oven fried chicken in the fridge for up to 3 days. Reheat in the oven or air fryer.
Nutrition
Calories: 511kcal | Carbohydrates: 24g | Protein: 55g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 257mg | Sodium: 988mg | Potassium: 943mg | Fiber: 1g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg