Description
This Baked Breaded Chicken Recipe delivers restaurant-quality crispy chicken without deep frying. Featuring a perfectly seasoned panko-Parmesan coating and juicy tender meat, this healthier method uses just a fraction of the oil while achieving that coveted golden-brown crunch. Ready in 30 minutes from start to finish!
Ingredients
4 boneless, skinless chicken breasts (6–8 oz each)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
2 teaspoons salt (divided)
1 teaspoon black pepper (divided)
3 large eggs
2 tablespoons milk
2 cups panko breadcrumbs
1 cup regular breadcrumbs
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder (additional)
1 teaspoon paprika (additional)
1/4 teaspoon cayenne pepper (optional)
4 tablespoons olive oil or melted butter
Cooking spray
Fresh parsley and lemon wedges for serving
Instructions
1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top; spray rack with cooking spray.
2. Pat chicken breasts completely dry with paper towels. Place between plastic wrap and pound to even 3/4-inch thickness.
3. Season chicken with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
4. Set up three shallow dishes: Mix flour, garlic powder, onion powder, paprika, and 1/2 teaspoon salt in first dish.
5. In second dish, whisk together eggs, milk, and 1/4 teaspoon salt.
6. In third dish, combine panko breadcrumbs, regular breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, paprika, black pepper, and cayenne.
7. Dredge each chicken breast in seasoned flour, shaking off excess.
8. Dip in egg wash, letting excess drip off.
9. Press firmly into breadcrumb mixture on both sides and edges, creating thick even coating.
10. Place breaded chicken on prepared wire rack, spacing pieces 2 inches apart.
11. Drizzle 1 tablespoon olive oil or melted butter over each chicken breast in a zigzag pattern.
12. Bake for 20-25 minutes until coating is golden brown and internal temperature reaches 165°F.
13. Remove from oven and let rest on rack for 5 minutes before serving.
14. Garnish with fresh parsley and serve with lemon wedges.
Notes
Pound chicken to even thickness for consistent cooking throughout.
Don’t skip the wire rack – it’s essential for crispy bottoms by allowing air circulation.
Use a meat thermometer to ensure chicken reaches exactly 165°F – don’t rely on timing alone.
Let breaded chicken rest 5-10 minutes before baking to help coating adhere better.
Never flip chicken during baking to keep breading intact.
Store leftovers in airtight container for up to 4 days. Reheat in 375°F oven for 10-12 minutes.
For extra juicy results, brine chicken in saltwater (1/4 cup salt per quart water) for 30 minutes before breading.
This recipe works perfectly in an air fryer: cook at 380°F for 12-15 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 385
- Sugar: 2g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 165mg
Keywords: baked breaded chicken, crispy baked chicken, breaded chicken breast, oven fried chicken, healthy chicken recipe