Crispy Baked Chicken Breasts
By Henny Schor, Jerusalem Post, December 21, 2024
Yields 6 Servings.
Ingredients:
- 1 kg. of chicken breast filet
- 2 eggs
- 1 cup non-dairy milk
- 1 tbsp vinegar
- 3 cups panko/corn flake crumbs
- 2 tbsp. garlic powder
- 2 tbsp. onion powder or flakes
- 1 tbsp. sweet paprika
- 2 tsp. salt, divided
- 1 tsp. pepper
- 2 tbsp. olive oil or baking spray
Directions:
Line a large, flat baking tray with parchment paper and preheat the oven to 190°C/375°F. For this recipe, I prefer using chicken filet strips, as they save time by skipping the cutting step, but boneless chicken breasts work just as well – just slice them into strips.
Prepare two bowls: one for the wet ingredients, and one for the dry. In the first bowl, whisk together the eggs, non-dairy milk, vinegar, and 1 tsp. of salt. In the second bowl, mix the breadcrumbs with the spices.
To coat the chicken: Place a few strips into the egg mixture, gently tossing to ensure they are fully covered. Transfer the strips one by one into the crumb mixture, coating them evenly. Place the breaded chicken strips on the prepared baking tray, spacing them at least one inch (3 cm.) apart. Once the tray is full, lightly spray the chicken with oil spray or drizzle with olive oil.
Bake the chicken on the second shelf from the top, uncovered, for 30 minutes. Serve warm with a variety of dips on the side for a delicious and easy meal.
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| ENJOY ! |
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