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Oven fried chicken breast (or baked fried chicken) is here to save your dinner woes! If you love fried chicken, but not all the fat, then I’ve got good news for you! This recipe for baked fried chicken has a crispy exterior and a tender and juicy interior.
Now, I’m not here to replace fried chicken. There is definitely a time and place for indulgent fried chicken. I’m simply here to offer a version that’s easier to make, is weeknight friendly, and can fit into a regular meal plan.
How to make oven fried chicken breast
Step 1: cut chicken horizontally into two equal pieces
Step 2: dredge chicken in flour of choice
Step 3: dredge chicken in egg
Step 4: coat chicken in Panko bread crumbs (gluten-free if needed)
Step 5: arrange chicken on a wire rack set inside a baking sheet
Step 6: bake at 400-degrees until internal temperature reached 165-degrees
What temperature should baked fried chicken be cooked to?
No matter what recipe or method, chicken should be cooked to an internal temperature of 165-degrees.
To measure the internal temperature of meat, insert the thermometer probe into the center of the meat, making sure it does not poke through to the other side (or touch bone for recipes that call for bone-in meat).
How to serve this oven fried chicken breast:
I love to serve this crispy baked fried chicken with a few dipping sauces. My go-to is a homemade honey mustard sauce, but I also love to dip it in blue cheese dressing or green goddess dressing.
Make it a sandwich! Serve this crispy baked fried chicken on a tender brioche roll with quick pickled onions, avocado green goddess dressing or this creamy creme fraiche horseradish dressing.
To keep things fresh, I also serve this crispy oven fried chicken with a classic blue cheese wedge salad. I opted to keep this wedge salad pretty simple by topping it with just a few fresh veggies and a creamy homemade dressing.
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this crispy Oven Fried Chicken Breast recipe!
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Oven Fried Chicken Breast
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Ingredients
- 1 pound boneless skinless chicken breasts (about 2 breasts), halved horizontally into 4 equal pieces
- 1 teaspoon salt, divided
- ½ cup sorghum flour or rice flour
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- 2 egg whites
- 1 cup Panko
- Cooking spray
Instructions
- Heat oven to 400°F. Line a baking sheet with a wire rack; coat with nonstick spray.
- Season chicken with ¼ teaspoon salt.
- In a shallow dish whisk together flour, paprika, garlic powder, black pepper, cayenne, and remaining ¾ teaspoon salt. In a separate dish add egg whites and lightly beat. Pour panko into a third separate dish.
- Dredge chicken in flour mixture, then dip in egg whites to coat. Dip chicken in panko, flipping and lightly pressing to coat. Place breaded chicken on rack-lined baking sheet. Generously coat all sides of breaded chicken with cooking spray.
- Bake chicken until golden brown and crispy and an instant-read thermometer inserted in the center registers 165 degrees, 20–30 minutes. Let chicken rest on rack 5 minutes before serving.
- Serve with honey mustard or preferred dipping sauce.
Notes
Nutrition
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