Description
Jamie Oliver’s breaded chicken offers a crispy, golden-brown delight that promises comfort and flavor in every bite. Mediterranean-inspired seasonings and a perfectly crunchy exterior make this dish a reliable crowd-pleaser you’ll want to add to your weeknight dinner rotation.
Ingredients
Scale
Proteins:
- 4 chicken breasts (1.5 pounds / 680 grams)
- 2 eggs (beaten)
Dry Coating Ingredients:
- 1 cup flour
- ⅔ cup panko bread crumbs
- ⅔ cup seasoned bread crumbs
- 1.5 teaspoons garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried basil
- 2 tablespoons parsley flakes
Seasoning and Preparation:
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- Cooking spray
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and position the rack in the middle of the oven.
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even 1/2-inch (1.27 centimeters) thickness using a meat mallet or rolling pin.
- Prepare three separate shallow dishes for the breading process: one with all-purpose flour seasoned with salt and black pepper, another with beaten eggs, and the third with a mixture of Panko breadcrumbs and traditional breadcrumbs combined with desired spices.
- Pat the chicken breasts dry with paper towels to ensure better breading adherence.
- Dredge each chicken breast first in the seasoned flour, shaking off any excess coating to create a thin, even layer.
- Dip the floured chicken into the beaten eggs, ensuring complete and uniform coverage.
- Carefully transfer the egg-coated chicken to the breadcrumb mixture, gently pressing the crumbs onto the surface to create a crisp, even coating.
- Arrange the breaded chicken breasts on a rimmed baking sheet lined with parchment paper or a silicone mat.
- Generously spray both sides of the chicken with cooking spray to promote golden browning and crispy texture.
- Bake in the preheated oven for 22 to 26 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) when checked with a meat thermometer.
Notes
- Carefully crush crackers to create a fine, uniform breading that clings perfectly to the chicken.
- Experiment with different cracker types like butter or saltine for unique flavor variations.
- Pat chicken completely dry before breading to guarantee maximum crispiness and better coating adhesion.
- Room temperature chicken helps breading stick more effectively and ensures even cooking.
- Use a shallow dish for easy breading process and minimal mess in your kitchen workspace.
- Shake off excess breading to prevent clumpy, uneven coating during cooking.
- Fresh herbs can transform ordinary breading into an extraordinary flavor experience.
- Store leftover breaded chicken in an airtight container for quick reheating later.
- Avoid overcrowding the pan to maintain crispy texture and allow proper browning.
- Layer paper towels on a plate to absorb excess oil after cooking, keeping chicken crisp.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg