Oven baked “fried” chicken is fairly quick to make and is tasty and much healthier than actual fried chicken. Served with oven roasted potatoes and spinach wilted over sauteed mushrooms, it made a hearty meal.
I used boneless, skinless chicken breasts and allowed 1/2 breast per person. For the crumb coating, I used Panko breadcrumbs, but any dried breadcrumb or crushed cornflakes would work.
- 1/2 cup breadcrumbs
- 1-2 tablespoons grated parmesan cheese
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 teaspoon each: salt, pepper, paprika, onion powder, garlic powder
Preheat oven to 375F. Beat an egg with a tablespoon of milk. Cut the chicken breasts in half and flatten slightly. Toss in flour, then dip in the egg mixture and then roll in the breadcrumb mixture. Place on a cookie sheet, covered with tinfoil or parchment paper (for easy cleaning). Bake for about 30 minutes.
Variation: I have made this coating using crushed cornflakes and ground almonds, and served it with a pineapple salsa.