Amazing Oven Fried Breaded Chicken
Errrrrmygashhhh you guys. I can’t. This oven fried breaded chicken is like pretty much life-changing.
Fried and breaded (boneless, skinless) chicken (breast) has been a big part of my life pretty much all of my life. It’s my favorite way to consume chicken (and basically one of the only ways I will consume it). I LUFF it.
So, when I had this oven fried breaded chicken for the first time, I was flabbergasted. To say the least. Because this amazing baked chicken tasted the same, if not better, than the deep fried chicken I was used to ingesting.
This oven fried chicken has got the breading and the spices and some of the oil that my fried version contains, but it’s baked in the oven as opposed to fried in a skillet, so you’re getting all the flavor with a fraction of the amount of oil.
Okay. You should just know. I’m not even close to done expounding on the virtues of this amazing oven fried breaded chicken.
Let us continue.
So. With fried chicken. There’s usually a batter, like eggs or buttermilk, that the chicken strips are dunked into, before they get coated in the breadcrumb topping and fried. And the frying. That’s a process too. I mean. You gotta stand over the stovetop, working in batches, and babysit those chicken pieces until they’re cooked through.
But this oven fried breaded chicken. There is no two-step process for the coating. There is no batter dunking. Instead, it’s all done in one step. Oil is combined straight in with the breading and spices, and then the chicken is poured into that mixture and generously coated.
And. There’s no frying. The chicken is spread on a sheet, drizzled sparingly with oil, and baked until golden brown and hot and juicy and tender and crunchy. Which means you can go off and take care of business while this amazing breaded chicken is getting all sizzly and crispy in the oven.
Part of the reason why this oven fried chicken breast tastes so like its fried counterpart is because of the oil that is mixed into the breadcrumb mixture.
So. Yes. There is a decent amount of oil in this breaded chicken recipe. The oil helps keep the inside of the chicken succulent and juicy and tender and also works to crisp up that thick coating of crumbs and make it extra crunchy and irresistible.
Also. The pieces get drizzled with a bit of oil before baking, for some extra richness and flavor.
Now. Let’s talk flavor.
We’ve got regular breadcrumbs. And Panko breadcrumbs. For the ideal amount of crispy crunchiness. We’ve got oil, for all the flavor and succulence. We’ve got sesame seeds mixed into that breadcrumb mixture, for more toasty and deep flavor and crunch.
And then. The spices.
Well. First. Fresh garlic. Four large cloves. Minced and added into the breadcrumbs. Yes — we have lots of intense garlic flavor going down here. And then there’s the dry spices: salt (duh), pepper (duh), paprika (yum, and which also helps yield that deep golden color), cumin (all-time favorite), and cayenne (just a bit, for just a tiny kick of heat).
So simple. So quick. So much flavor. So. Damn. Delicious.
Quick and easy. Crispy and crunchy. Rich and flavorful. Succulent and tender. Adult tested and kid-approved, or however that goes.
Amazing oven fried breaded chicken — you’re too good to me.
Amazing Oven Fried Breaded Chicken
Yield: about 6 servings
1 1/2 lbs. boneless chicken breasts, cut into strips
1/3 cup canola/vegetable oil
1 cup breadcrumbs
1/2 cup Panko breadcrumbs
1/4 cup sesame seeds
4 large garlic cloves, minced
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
-Canola/vegetable oil, for drizzling
1. Preheat oven to 425 F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the canola/vegetable oil through cayenne pepper. Add in the chicken pieces and coat each piece with a very generous layer of crumbs.
3. Space chicken out on the baking sheet, leaving space so the pieces aren’t touching. Drizzle chicken sparingly with oil.
4. Cover sheet with foil and bake chicken for 10 minutes. Remove foil and bake an additional 12-18 minutes, until the chicken is golden brown and cooked through. Flip over and serve warm, with whatever sauces you desire.
