Crispy Oven Fried Chicken Breasts Recipes

CRISPY OVEN FRIED CHICKEN

Steps:

• Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
• Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
• Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well - press the breading well on the chicken to make it stick.
• Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray - leave enough space in between, I usually bake it in two batches.
• Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

THE KITCHEN MAGPIE'S CRISPY OVEN FRIED CHICKEN

Steps:

• In a medium sized bowl, whisk the dry ingredients together.
• Grease a baking sheet really well and set aside.
• Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
• First, dip your chicken into the flour mixture and cover it completely.
• Then go to the egg mixture, and cover it again completely, this time with egg.
• Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
• Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
• After the 30 minutes, melt the margarine and pour over the chicken pieces.
• Preheat the oven to 400°F.
• Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
• Remove and serve!

CRISPY OVEN-FRIED CHICKEN BREASTS

Steps:

• Pound chicken breasts to 1/4-inch thick between 2 pieces plastic wrap.
• Combine bread crumbs and paprika on a plate.
• Season chicken brests with salt and pepper;
• Dip chicken breast in egg and coat with bread crumb mixture.
• Place in an oven-proof dish.
• Bake at 450 degrees for 7 minutes per side until lightly brown and no longer pink on the inside.
• Serve hot.

CRISPY OVEN-FRIED DIJON CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees.
• Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
• Grease a large baking sheet.
• Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
• One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
• If desired, sprinkle some garlic powder over the chicken breasts.
• Place the baking sheet in the oven for 30-35 minutes.
• Enjoy!

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).