Herb-Crusted Oven-Fried Chicken

Discover the delight of crispy, herb-crusted chicken without the fryer. This oven-fried chicken recipe features a flavorful blend of aromatic herbs and spices, offering a deliciously satisfying meal that's both healthier and irresistible.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 boneless skinless chicken breasts

1 cup all-purpose flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 eggs

1/4 cup milk

2 cups panko breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1/4 cup olive oil

Instructions

1. Preheat your oven to 425°F (220°C).

2. In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.

3. In another bowl, whisk together the eggs and milk until well blended.

4. On a separate plate, mix the panko breadcrumbs, Parmesan cheese, parsley, thyme, and rosemary.

5. Dip each chicken breast in the flour mixture, shaking off the excess.

6. Next, dip the floured chicken into the egg mixture, ensuring it's completely coated.

7. Finally, press the chicken into the breadcrumb mixture, making sure it's well covered on all sides.

8. Drizzle olive oil on a baking sheet and place the coated chicken breasts on it.

9. Drizzle a little more olive oil on top of the chicken.

10. Bake in the preheated oven for 25-30 minutes or until the chicken is golden brown and cooked through.

11. Let the chicken rest for 5 minutes before serving.

Storage

Store the oven-fried chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat leftovers in a preheated oven at 350°F (180°C) for 10-15 minutes until warmed through and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.