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Baked Breaded Chicken

Baked Breaded Chicken Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1 1/2 lb total)
  • 1 cup buttermilk
  • 1 teaspoon kosher salt, plus a pinch
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika (optional)
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 2 tablespoons olive oil, plus more for misting

Method
 

  1. Pound the chicken to an even 1/2‑inch thickness. In a bowl, whisk buttermilk with 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and paprika. Add chicken, coat well, cover, and let sit at room temperature for at least 15 minutes.
  2. In a shallow dish, mix panko, Parmesan, 2 tablespoons olive oil, and a pinch of salt and pepper until the crumbs are damp. Lift chicken from buttermilk, let excess drip off, then press firmly into the panko mixture on all sides. Set on a plate.
  3. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and mist with oil. Arrange breaded chicken on the rack, leaving space between pieces, and mist tops with oil. Bake 18 to 22 minutes until deep golden and a thermometer reads 165°F (74°C).
  4. Let chicken rest on the rack for 5 minutes. Slice against the grain and serve with lemon wedges.

Notes

The chicken needs at least 15 minutes to marinate, so factor that into your timing. For the crunchiest results, let the breaded pieces sit on the plate for 10 minutes before they go into the oven. The exact bake time depends on how thick you pounded the chicken; check the table in the tips above.