Description
Uncover the secret to a delicious, crispy, and juicy bread chicken without egg with this step-by-step guide. Easy to bake or air fry and bursting with the best flavor!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup milk (dairy or non-dairy)
- 1 tbsp Dijon mustard
- 1 tsp pickle juice (optional, but recommended)
- 1.5 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried Italian herbs
- 1/2 tsp salt (plus more for chicken)
- 1/4 tsp black pepper (plus more for chicken)
- 2 tbsp olive oil or melted butter, for cooking
Instructions
- 1. Prepare Chicken: Pat chicken dry, pound breasts to 1/2-inch thickness, and season with salt and pepper.
- 2. Create Breading Station: In one shallow dish, whisk milk, Dijon, and pickle juice. In a second dish, combine panko, garlic powder, onion powder, paprika, Italian herbs, salt, and pepper.
- 3. Coat Chicken: Dip chicken into wet mixture, then transfer to breadcrumbs, pressing firmly to coat all sides.
- 4. Cook: Oven: Bake at 400°F (200°C) for 20-25 mins, flipping halfway, until 165°F internal temperature. Air Fryer: Air fry at 375°F (190°C) for 12-18 mins, flipping halfway. Drizzle or spray with oil before cooking.
- 5. Rest and Serve: Let chicken rest for 5 minutes before serving to ensure juiciness.
- Prep Time: 15 mins
- Cook Time: 25 mins