If you've got hungry kids who'd happily live on chicken nuggets or schnitzel, these Oven-Baked Breaded Chicken Breasts will be your new go-to recipe. As Giora Shimoni points out, they're an "economical, healthier and tastier alternative to frozen fried chicken, hot dogs or processed sandwich meat." Prep and bake them in a large batch, so you'll have a stash in the freezer ready to go for quick meals.
Don't be scared off by the lack of ingredient quantities -- the recipe is intentionally basic, so you can make as many or as few as you need.
- Use well-seasoned bread crumbs for the tastiest chicken.
- If you're feeding young kids, separate the small, thin chicken tenders from the breast and bread and bake these separately (they cook more quickly than the large breasts, so it's a good idea to put them on a separate baking sheet). Little ones often find the smaller pieces more manageable, and prefer the higher coating-to-chicken ratio.
- In the breading process, it is not essential to coat the chicken with the flour before coating it with the egg. The flour is optional.
- You can add great flavor by mixing the egg with a few drops of soy sauce. Or, try mixing the egg with some ketchup or mustard.
- You can use just the egg white, rather than a whole egg. You can even use water instead of an egg to moisten the chicken before coating it in the bread crumbs.
- Make your own seasoned bread crumbs by adding some paprika, garlic powder, salt, pepper and parsley -- or any other favorite spice blends -- to regular bread crumbs.
- For Passover, omit the flour and substitute matzo meal for the bread crumbs.
Nutrition Note: Not sure how much chicken to buy? Young kids will usually eat between 1 and 4 ounces of chicken, and adults will prefer between 4 and 8 ounces, depending on appetite. The serving yield information below is based on making the recipe with 2 pounds of chicken.
Updated by Miri Rotkovitz
- Boneless, skinless chicken breasts
- All-purpose flour (optional)
- Large eggs
- Seasoned bread crumbs (or matzo meal for Passover)
- Canola oil
- Heat the oven to 375° F (190° C). Generously grease a rimmed, flat baking sheet with canola oil.
- Set out three shallow pie dishes or deep plates: one with flour, one with beaten egg, one with seasoned bread crumbs.
- Make sure your boneless, skinless chicken breasts are thin by either slicing them in half or pounding them flatter.
- Dip the chicken first into flour, shaking off any excess. Then dip it into the egg, shaking off any excess. Finally, dip it into the seasoned bread crumbs.
- Lay the breaded chicken on the greased baking sheet. Drizzle each piece of chicken with a little oil.
- Bake for 10 to 15 minutes on each side, or until the chicken is white in the middle, the juices run clear, and an instant read thermometer reads at least 165° F ( Bake time will vary depending on the thickness of the chicken).