Description
These Oven-Baked Crispy Breaded Chicken Fillets are a healthier alternative to traditional fried chicken. They deliver a perfectly golden, crunchy coating while keeping the meat inside tender and juicy. With a flavorful Parmesan breadcrumb crust and simple seasonings, this recipe is perfect for a quick, satisfying weeknight dinner.
Introduction
If you love the taste of fried chicken but want to skip the deep-frying, this recipe is your solution. The combination of Parmesan, garlic, paprika, and breadcrumbs creates a deliciously crispy exterior that pairs beautifully with tender chicken inside. Best of all, it’s baked in the oven, making it lighter and easier to prepare than classic fried versions.
Why You’ll Love This Recipe
- Crispy without deep-frying: Get that satisfying crunch using the oven.
- Quick and easy: Ready in about 40 minutes from prep to plate.
- Flavor-packed: Parmesan, paprika, garlic, and onion powders create a delicious coating.
- Kid-friendly: Perfect for picky eaters who love chicken tenders.
- Versatile: Serve with salads, roasted vegetables, or your favorite dipping sauces.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken fillets | 4 |
| All-purpose flour | 1 cup |
| Large eggs | 2 |
| Breadcrumbs | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 2 tablespoons |
Instructions Step by Step
- Preheat Oven & Prep Tray
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking and make cleanup easier. - Set Up Breading Stations
- In a shallow dish, combine all-purpose flour with a pinch of salt and pepper.
- In a second shallow dish, beat the 2 eggs until smooth.
- In a third shallow dish, mix breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- Bread the Chicken
Coat each chicken fillet in the following order:- Dip in the flour mixture, shaking off excess.
- Dip in the beaten eggs, ensuring full coverage.
- Press into the breadcrumb mixture for an even coating on all sides.
- Bake
Arrange the breaded fillets on the prepared tray. Drizzle olive oil evenly over the top. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp. - Rest & Serve
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Tips for the Best Results
- Use panko breadcrumbs for extra crunch.
- Make sure the chicken fillets are even in thickness for uniform cooking.
- Drizzle oil lightly rather than brushing it, so the coating stays crispy.
- Don’t overcrowd the tray; leave space between fillets for even baking.
Variations
- Add Italian herbs like oregano or basil to the breadcrumb mixture for a different flavor twist.
- Substitute Parmesan with grated cheddar for a richer taste.
- Try spicy paprika or cayenne for a kick.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 5–10 minutes to maintain crispiness.
Serving Suggestions
Serve with a fresh salad, roasted vegetables, mashed potatoes, or your favorite dipping sauces like honey mustard, barbecue, or garlic aioli.
FAQs
Q: Can I use chicken thighs instead of fillets?
A: Yes, boneless, skinless chicken thighs work well; adjust cooking time slightly.
Q: Can I make this ahead of time?
A: You can bread the chicken in advance and store it in the fridge for up to 24 hours before baking.
Q: How do I make it extra crispy?
A: Use panko breadcrumbs and lightly spray or drizzle with olive oil before baking.
Conclusion
These Oven-Baked Crispy Breaded Chicken Fillets are a simple, healthier alternative to fried chicken without sacrificing flavor or crunch. Perfect for family dinners, they are easy to make, satisfying, and endlessly customizable.