Serve with a side of Baked Potato Wedges and Roasted Broccoli for a meal everyone will love! This recipe is just delicious. It comes out crispy every time and it’s so much lower in fat than deep-fried. I make it often in my house and it’s always a winner! This recipe is probably one of the recipes I make the most for my family out of all my recipes. I make it with most with Rice Pilaf, Roasted Broccoli, or Roasted Brussels Sprouts. It’s so quick, easy, and unbelievably good, that my family asks for it on a regular basis. I probably make this chicken 3 or 4 times a month and for a food blogger that has to constantly cook new dishes – that’s a lot!
For The Breading
For the breading, I use a layer of flour and a layer of breadcrumbs that I season with oregano, garlic powder, paprika Parmasean Cheese, salt, and pepper. When I made the video, I used plain breadcrumbs, but I shot it using panko for the photos to show that they both work really well. You can alter the recipe in any way that suits you and your family. Make it your own – use pre-seasoned breadcrumbs or any herbs and spices you want. If you like a little kick, add some cayenne pepper. Don’t like Parmesan cheese? Take it out – the choice is yours!
How to make Oven-Fried Chicken
Put the bread crumbs in a bowl with the oregano, garlic powder, paprika, Parmesan cheese, salt & pepper. Mix it together and add it to a large food storage bag. Beat the eggs with the milk and salt and pepper in a bowl and add the flour to a dish and season with salt and pepper. Line them up next to each other to easily coat the chicken in each. Dredge the chicken piece by piece in the flour. Followed by the egg. Then add it to the bag with the bread crumbs (I usually add three pieces to the bag at a time). Seal the bag well, and shake the bag to coat. Place on a baking sheet (I line mine with nonstick foil). and spray with low-fat cooking spray. Bake in the preheated oven for 30 minutes. Check to see if the chicken has browned. If needed, spray with more cooking spray and bake for another 15 minutes. Remove from oven and rest on paper towels. Enjoy! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
