Fried Chicken: Try Oven-Baking with a Panko Crust

If you love the satisfying crunch of fried chicken but are looking for a lighter alternative, try oven-baking your chicken with a crispy panko crust. This method gives you that deliciously crunchy exterior without the need for deep-frying, making it a healthier option without sacrificing flavor.

Why Oven-Baked Chicken?

• Healthier: Baking the chicken instead of deep-frying reduces the amount of oil absorbed, lowering the calorie and fat content.

• Less Mess: Oven-baking eliminates the splattering of oil and the hassle of deep-frying, making cleanup much easier.

• Still Crunchy: Using panko breadcrumbs, which are larger and lighter than regular breadcrumbs, ensures that your chicken still has a satisfying crunch.

How to Make Oven-Baked Panko-Crusted Chicken

Ingredients:

• 4 chicken breasts or thighs (bone-in or boneless)

• 1 cup of panko breadcrumbs

• 1/2 cup of grated Parmesan cheese

• 1 teaspoon of garlic powder

• 1 teaspoon of onion powder

• 1 teaspoon of smoked paprika (optional for added flavor)

• Salt and pepper to taste

• 1/2 cup of all-purpose flour

• 2 large eggs

• 2 tablespoons of milk

• Cooking spray or olive oil

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and lightly spray it with cooking spray or brush with a little olive oil to prevent sticking.

2. Prepare the Breading Station:

   • Set up three shallow bowls. In the first bowl, place the flour and season it with a pinch of salt and pepper. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.

3. Coat the Chicken:

   • Dredge each piece of chicken in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it’s fully coated. Finally, press the chicken into the panko mixture, pressing gently to help the crumbs adhere evenly to all sides.

4. Place on Baking Sheet:

   • Arrange the breaded chicken pieces on the prepared baking sheet, leaving space between each piece. Lightly spray the tops of the chicken with cooking spray or drizzle with a bit of olive oil. This helps the panko brown and crisp up in the oven.

5. Bake:

   • Bake in the preheated oven for 20-30 minutes, depending on the thickness of the chicken. Boneless chicken breasts will cook faster than bone-in pieces. The chicken is done when the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.

6. Serve:

   • Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Enjoy with your favorite dipping sauce or side dishes like mashed potatoes, coleslaw, or a fresh salad.

Tips for the Best Oven-Baked Chicken

• Don’t overcrowd the pan: Just like with frying, give the chicken pieces space to cook evenly and crisp up properly.

• Use a wire rack: For even better results, place a wire rack on top of your baking sheet and arrange the chicken on it. This allows air to circulate all around the chicken, ensuring even crispiness.

With this method, you can enjoy the flavor and crunch of fried chicken with a lighter twist, perfect for a satisfying meal without the guilt.

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