Oven fried chicken that’s crispy on the outside and moist on the inside! Say goodbye to unhealthy fried chicken and say hello to this healthy BAKED fried chicken!
- 1 pound boneless skinless chicken breasts (about 2 breasts), halved horizontally into 4 equal pieces
- 1 teaspoon salt, divided
- ½ cup sorghum 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
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.
My go-to homemade honey mustard: equal parts yellow mustard, Dijon mustard, whole grain mustard and honey; season with salt and pepper.
This recipe can easily be doubled!
Make this recipe gluten free: be sure to use gluten-free flour (such as sorghum or rice flour) and seek out gluten-free Panko.
- Serving Size: 1 piece chicken
- Calories: 178
- Sugar: 1g
- Sodium: 703mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 65mg
Keywords: Oven fried chicken, baked fried chicken, crispy chicken, healthy crispy chicken, healthy fried chicken