Crispy Oven-Baked Chicken
This crispy oven-baked chicken is a healthier version of fried chicken that is still tender and juicy and completely flavorful.
This meal is one of those that defies description. I mean, what could be simpler than oven-baked chicken?
And it is simple, I can promise you that. However, what amazes me each time I make it is how juicy and tender the chicken is and how utterly flavorful the crispy crust becomes.
This is most definitely our favorite way to eat a healthier version of fried chicken.
I serve it with anything from these baked mashed potatoes, cheesy broccoli and rice casserole, or these blue cheese and cheddar scalloped potatoes. Sometimes we skip the starch altogether and eat it alongside a steamed veggie and salad. The options are endless.
One major key is using fresh breadcrumbs. I like to use two hefty slices of whole wheat bread, but if you don’t have a food processor, you can a) try using a blender to pulse the crumbs (anyone ever done this?) or b) use panko bread crumbs (found in the Asian foods section, usually).
The finished texture will probably be slightly different, but it is better than using the sawdust-y bread crumbs from a can.
The fresh bread crumbs absorb the butter and garlic and the freshly grated Parmesan adds another layer of flavor and crunch ensuring the chicken is blasting with flavor and tenderness after baking.
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Bread Crumbs: if you don’t have a food processor to make fresh bread crumbs, you can try using a blender and pulsing the crumbs or try using panko bread crumbs (usually found in the Asian foods aisle). If you are using a food processor, you can also add the Parmesan cheese, salt and pepper to the bread crumbs and pulse to combine to create an even finer crumb. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Crispy Oven-Baked Chicken
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