This Crispy Breaded Chicken Recipe comes out crunchy on the outside and tender and juicy on the inside in no time at all!
We love this oven-baked chicken as a great alternative to fried chicken.
Best Way to Bake Breaded Chicken
- Breaded chicken can be fried, but we love baking it in the oven.
- less mess, no oil or splatter
- healthier
- no equipment or deep fryer is required, it’s quick and easy to bake in the oven
- Baked breaded chicken is a multi-purpose recipe that can be enjoyed in many ways (ideas below) and is easy enough to put together.
- Panko bread crumbs add extra crunch, while seasoned bread crumbs give an even coating and lots of flavor.
Perfect as is or for dipping into Honey Mustard Sauce or Homemade Ranch Dressing.
Breading for Chicken
CHICKEN: Chicken breasts or boneless thighs work well with this recipe. Choose skinless chicken that is roughly the same size so the pieces cook at the same rate.
BREADING:
- Panko bread crumbs are extra crisp and add crunch to the breading. Find Panko online or in the grocery store with the other breadcrumbs or with the Asian foods, it is a Japanese bread crumb.
- Seasoned bread crumbs add flavor, and finer crumbs make an even coating.
- Dredge the chicken in flour (which just means rolling in flour and removing the excess) and then dip in egg to help the crumbs stick.
Try adding a variety of spices like Cajun seasoning, or taco seasoning, or try tossing in Buffalo sauce after they’re cooked!
How to Bake Breaded Chicken
- Prepare the egg/flour – Whisk egg in a bowl and flour with seasonings in a second bowl.
- Combine breadcrumbs – Combine Panko breadcrumbs & seasoned breadcrumbs together in a shallow pan.
- Bread the chicken – Dip chicken in flour, shake off the excess, dip in egg mixture, & then in the breadcrumbs.
- Bake – Bake chicken breasts (per recipe below).
Pro Tip
Add a flavor boost by stirring a few tablespoons of finely grated parmesan cheese into the breadcrumb mixture if desired
Tips for Breaded Chicken
- Be sure to pat the chicken dry so the coating can adhere properly.
- Press the breadcrumbs into the meat so they’re completely covered.
- Spray generously with cooking spray or olive oil spray so the crumbs brown nicely.
- Avoid overbaking the breaded chicken, as it will continue to cook once it’s out of the oven.
- Let the chicken pieces cool for about 5 minutes before slicing.
How to Serve Breaded Chicken
- Breaded chicken is great on salads like a homemade Caesar salad or even an Asian salad.
- Toast a couple of hamburger buns and top it with honey mustard, tomato and shredded lettuce for a great sandwich.
- Whip up a batch of the best ever fluffy waffles and add some butter and maple syrup.
- Why not make some Chicken Parmesan for dinner with leftovers?
Storing
Keep leftovers in a covered container in the refrigerator for up to 4 days.
Reheat breaded chicken in a skillet on the stovetop or cut up and add to a sandwich, a salad, a soup, or a stir fry.
More Chicken Breast Favorites
- Easy Chicken Parmesan
- Chicken Piccata
- Oven Baked Chicken Breasts
- Easy Chicken Divan
- Homemade Chicken Alfredo
- Chicken Cordon Bleu
- Baked BBQ Chicken Breasts
- Crispy Chicken Drumsticks
Did you make this Baked Breaded Chicken? Be sure to leave a rating & a comment below!
Crispy Breaded Chicken
Equipment
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- Pound chicken breasts to ½ inch thick.
- Beat eggs and set aside. Mix flour, salt and pepper in a shallow dish.
- In another dish, combine Panko, bread crumbs, and seasonings.
- Dip chicken in flour and shake off any excess.
- Dip in the egg mixture and then into the bread crumbs. Gently press the crumbs to adhere.
- Generously spray the chicken with cooking spray on each side and place on a rimmed baking sheet.
- Bake for 25-28 min or until the chicken reaches 165°F.
Notes
- Be sure to pat the chicken dry so the coatings can adhere properly.
- Shake off excess flour before dipping in the egg. If you chicken is large, you may need an extra egg.
- Gently press the breadcrumbs into the meat so they stick well.
- Spray generously with cooking spray or olive oil spray so the crumbs brown nicely.
- Avoid overbaking the breaded chicken as it will continue to cook once it’s out of the oven.
- Let the chicken pieces cool about 5 minutes before slicing.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
OMG, this chicken was absolutely delicious. I will definitely be making this again. I substituted the egg for Mayo because I had no eggs lol.
Best chicken I’ve ever made
amazing suggestions! I’m so thrilled with how this turned out. I rarely cook with chicken, and I loved how you gave the basics and left some things up to interpretation for people’s preferences:)
Love this with my soul!!!
I think it’s a great recipe. I followed it but forgot to press breadcrumbs into the chicken a little more and forgot to spray with the cooking spray. I also had to cook a little longer because the crumbs weren’t brown enough. Anyways the breading when we cut into it just came off in chunks like it didn’t quite adhere all the way on the chicken. Probably because I didn’t press them on. Most of it stayed. So, if was probably my fault lol. I know better too. I’ll remember next time!
Followed as written. Not very flavorful. Will make parmigiana with remainder. Won’t make again
Thanks for trying our recipe, Beverly. Sorry to hear it didn’t turn out as expected.
Just made. Sooooo good!
I love this recipe and so does my family. From the first time I made it, it turned out great! I omit the salt due to sodium restrictions here, so if anyone wants salt they can add it. I sometimes use herbes de Provence and don’t miss the salt myself. I make this regularly and it is always experienced as “delicious!”
So happy this recipe is such a hit for you, Charleen!