Get ready to transform your dinner table with this Herb-Crusted Oven-Fried Chicken. It's crunchy, flavorful, and healthier than traditional fried chicken, making it perfect for a satisfying weeknight meal or a special family gathering.
The key to this recipe is the balance of flavors and textures. Start with boneless, skinless chicken breasts, which provide a lean protein base. The flour and seasonings like garlic powder, onion powder, smoked paprika, salt, and pepper create a flavorful coating that adheres well to the chicken.
The eggs and milk mixture acts as a binding agent, ensuring the breadcrumbs stick. Speaking of breadcrumbs, panko is used for its extra-crispy texture, and it’s mixed with Parmesan cheese for a savory punch. Fresh herbs like parsley, thyme, and rosemary brighten the dish with their aromatic qualities. Finally, a drizzle of olive oil helps achieve that golden-brown crust in the oven.
Pair this herb-crusted chicken with a fresh green salad or roasted vegetables for a well-rounded meal. A side of garlic mashed potatoes or a light lemony pasta would also complement the flavors beautifully.
Start by preheating your oven to 425°F (220°C). This high heat is crucial for getting that perfect crispiness on the chicken. While the oven heats up, prepare three separate stations for your coating process. In one shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This will be your first layer of flavor.
Next, whisk the eggs and milk in a medium-sized bowl until they're well blended. This mixture will help the breadcrumbs stick to the chicken. On a large plate, combine the panko breadcrumbs with Parmesan cheese, parsley, thyme, and rosemary. This mix will be your final coating, adding a delightful crunch and herby flavor.
Now, take each chicken breast and first dip it into the flour mixture, ensuring it's lightly coated all over. Shake off any excess flour before moving on to the egg mixture. Dip it in the egg, making sure it's fully covered, then let any excess drip off. Finally, press the chicken into the breadcrumb mixture, patting it down to make sure the coating sticks well.
Place the coated chicken on a baking sheet that’s been drizzled with olive oil. This helps prevent sticking and aids in crisping up the bottom. Drizzle a little more olive oil over the top of the chicken before sliding the tray into your preheated oven. Bake for 25-30 minutes, keeping an eye out for that golden brown color and ensuring the chicken is cooked through. Let it rest for about 5 minutes before serving to lock in the juices.
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