This oven-baked breaded chicken is everything you want on a busy weeknight: deeply golden, irresistibly crisp, and far lighter than fried chicken. Seasoned with garlic and smoked paprika, it pairs beautifully with salad, rice or roasted vegetables. Best of all, the oven does most of the work.
For more easy weeknight dinners, try our Easy Chicken Potato Salad and our Crispy Zucchini Pizza Bites as a crunchy side.
Ingredients
- 400 g (14 oz) chicken breast
- 2 eggs, beaten
- Flour for dredging
- Breadcrumbs
- Salt, pepper, dried garlic, and smoked paprika
Instructions
- Cut the chicken into portions. Season with salt, pepper, and spices. Dredge each piece in flour, dip in beaten egg, then coat in breadcrumbs.
- Line a baking sheet with parchment and arrange the chicken.
- Bake at 180°C (350°F) for 25-30 minutes until deeply golden and crisp.
Tips
- Do not crowd the pan; space lets the coating crisp instead of steaming.
- Let the chicken rest for 5 minutes after baking so the juices settle.
- For chicken cooking-temperature guidance, see USDA, and for more baked chicken ideas visit Allrecipes.
Nutrition: per 100 g: 77 kcal, protein 8.3 g, fat 3.8 g, carbs 2.6 g.