Description
Unlock the secret to perfectly crispy, juicy breaded chicken no egg with this easy-to-follow recipe. Achieve a golden-brown crust and tender interior using simple, everyday ingredients.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs), cut into 1/2-inch thick cutlets or strips
- 1/2 cup milk, buttermilk, or mayonnaise
- 1.5 cups panko breadcrumbs (or gluten-free alternative)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp dried oregano
- 1/2 tsp salt, plus more for seasoning chicken
- 1/4 tsp black pepper, plus more for seasoning chicken
- 2 tbsp olive oil or avocado oil, divided
Instructions
- Prepare the Chicken: Pat chicken breasts completely dry. Slice into uniform 1/2-inch thick cutlets or strips. Season both sides with salt and pepper.
- Set Up Breading Station: In one shallow dish, add milk/buttermilk/mayo. In a second shallow dish, combine panko, garlic powder, onion powder, paprika, oregano, salt, and pepper. Stir well.
- Coat the Chicken: Dip each chicken piece into the wet binder, letting excess drip off. Transfer to the panko mixture, pressing firmly to coat completely on all sides. Place on a clean plate or wire rack.
- Bake for Crispy Perfection: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or wire rack. Drizzle or spray with 1 tbsp oil. Arrange breaded chicken in a single layer. Lightly drizzle or spray tops with remaining oil.
- Cook: Bake for 20-25 minutes, flipping halfway, until golden brown, crispy, and internal temperature reaches 165°F (74°C).
- Prep Time: 15 mins
- Cook Time: 25 mins