Crispy Oven-Baked Chicken Without Frying

Ingredients

• 700 g Chicken breasts (Skinless and boneless, cut into thick, even strips)
• 0.5 cup Wheat flour (For the first coating)
• 2 Eggs (Beaten)
• 1.5 cup Panko breadcrumbs (Preferably panko, for a crispier coating)
• 1 tsp Sweet paprika
• 1 tsp Garlic powder
• Salt (To taste)
• Ground black pepper (To taste)
• 1 tbsp Olive oil spray (For lightly spraying the chicken and the baking tray)
• 1 Lemon (Optional, for serving)

Steps

1. 1

   Preheat the oven to 220 °C, with both top and bottom heat. Place a wire rack over a baking tray and lightly spray it with oil; the rack helps hot air circulate around the chicken and keeps the underside crispy.

2. 2

   Cut the chicken breasts into similarly sized strips and pat them dry with paper towels. Uniform pieces will cook at the same time.

3. 3

   In a shallow dish, mix the flour with a pinch of salt and pepper.

4. 4

   In another shallow dish, beat the eggs until no streaks of unbeaten egg white remain.

5. 5

   In a third dish, combine the panko, sweet paprika, garlic powder, salt, and pepper. Stir to distribute the spices evenly.

6. 6

   Coat each chicken strip in the flour and shake off the excess.

7. 7

   Dip the strip into the beaten egg, allowing the excess to drip off before continuing.

8. 8

   Coat the strip in the panko mixture and gently press it with your fingers so the crumbs adhere on all sides.

9. 9

   Place the coated chicken on the wire rack, leaving space between the pieces. Lightly spray the surface with oil to promote browning.

10. 10

    Bake for 20-25 minutes, carefully turning the strips halfway through cooking. The coating should be golden and crispy, and the center of the chicken should reach 74 °C.

11. 11

    Let the chicken rest for 3-5 minutes so it retains its juices. Serve hot, with lemon if desired.

Notes

The source only provides the title and hashtags, without visible quantities or instructions. This recipe is an approximate reconstruction based on the concept of crispy baked chicken; adjust the salt and spices to taste. To reheat, use an oven or an air fryer at 190 °C until crispy again; avoid the microwave.

Nutrition per serving

• main course
• chicken
• oven-baked
• without frying
• crispy
• high-protein
• family meal