This Crispy Breaded Chicken Recipe comes out crunchy on the outside and tender and juicy on the inside in no time at all!
This recipe can be fried but we prefer oven-baked for a healthier option. Panko bread crumbs add extra crunch while seasoned bread crumbs give an even coating and lots of flavor.
Best Way to Bake Breaded Chicken
- Breaded chicken can be fried but we find baking it in the oven to be better:
- less mess, no oil or splatter
- healthier
- no equipment or deep fryer 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.
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 are flavorful and since the crumb is smaller, they make for an even breading. We add a few extra spices for flavor.
- Dredging the chicken with flour (which just means rolling in flour and removing the excess) and then dipping in egg helps 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 coatings 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 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 chicken breasts 1 ½ pounds
- 2 eggs beaten
- 1 cup flour
- ½ teaspoon each salt and 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 parsley flakes
- 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.
This is simply fabulous!
So glad you loved it!
Great recipe! Great result even on the first try for a very amateur chef. Will be making again!
So happy to hear that, Nick!
I’m a beginner chef, meaning I mostly lived off of takeout and fast food growing up so I am learning to cook as an adult. I love fried chicken, but it’s not very healthy so I made this chicken last night and it was so crispy and delicious. We ate it with basmati rice and buttered corn on the side. Super easy meal and my husband says he would eat this twice per week! It also tastes good heated up the next day in the toaster oven. Thank you :)
I’m so glad you loved it Rae!! Happy Cooking!
I know this will be terrific~ as with the type of seasonings that were used, plus, I just dipped the chicken ( used thighs) in flour, egg wash, and seasoned bread crumbs… smells delicious without cooking them… Ha… the aroma is wonderful !
best juicy chicken ever
Easy delicious recipe. Thank you for sharing! Will definitely be making this again.
I am so glad you enjoyed this recipe Katelyn!
Great recipe, we all loved it. The chicken breasts where moist and tender and the seasoning was perfect. Thank you!
this recipe makes the BEST chicken breasts I have ever made OR eaten! I have been cooking for over 40 years and wow, this is moist on the inside and crispy and flavourful on the outside. I have a new favorite, so good that I will throw away any I used to make! This is the absolute best!!! THANK you so much! It is funny; I have made so many similar combinations but I followed this to the letter and it was soooo yummy! My husband loved it too
Quick & easy recipe with a delicious crunch and juicy chicken! I like the mix of Panko & regular crumbs! The kids went back for seconds!! This recipe is a keeper!
I’m so glad this recipe was a hit Stephanie!
What can we do if we don’t have meat tenderizer?
You could try using something else to flatten the chicken such as a rolling pin or a glass measuring cup. You could also leave the chicken but the breading may overly brown before the chicken is cooked through. I hope this helps!
Excellent, easy recipe. Served it over zucchini noodles, tomato sauce, basil and mozzarella.
That sounds like a delicious meal Ryan!
GRRR GREAT
I’m so glad you enjoyed this recipe David!
What can we do with the leftover breadcrumbs after breading all the chicken?
The leftover breadcrumbs should be discarded as they have been in contact with raw chicken. Alternatively, you could bread some vegetables (like zucchini) in the remaining crumbs and add them to the pan with the chicken. Ensure the crumbs are fully cooked along with the chicken (which cooks to 165°F).
Crispy bread chicken,hope it’s as good as it says,tried others had to run to a fast food restaurant so my husband could eat
We hope this recipe turned out great for you, Kathleen!
Quick & delicious breaded chicken… great for cesar salad or pasta.
This is my second time making it, definitely a new go-to favorite–THANKS!
So happy you enjoyed it, Maria!
I made these in the past and they are amazing. Have you ever tried them in the slow cooker? Im wondering if they come out the same?
Hi Beck, we have not tried this recipe in a slow cooker but would love to hear how it turns out for you.