Crunchy and golden on the outdoors, juicy and tender on the within, these crispy baked chicken breasts are way much better than the fried version. And, of program, more healthy!
I like my chicken super crispy, and usually that needs deep frying. But with panko (a Japanese-fashion breadcrumbs), you get crispy chicken even if you bake it.
The recipe is quite effortless. Commence by breading the chicken breasts with flour, egg, and panko, spot them on a baking sheet covered with parchment paper, and bake for 20-25 minutes. When they are carried out, sprinkle with chopped parsley, and serve!
The baking time depends on the thickness of your chicken breasts. Mine took about 22 minutes. Right after the 1st ten minutes, I flipped them above and baked for another twelve minutes.
You can make a number of batches ahead of time and stick them in the freezer. They’re excellent for nights when you are out of groceries, or when you are just too tired to cook. Pull them out, bake them from frozen, and have dinner on the table in less than thirty minutes!
To freeze them, area the breaded chicken on a plate and freeze for at least 2 hours. Get rid of them from the plate, spot in a huge ziplock bag and keep in the freezer.
These crispy baked chicken breasts are a rapid and effortless weeknight meal every person will adore! Appreciate!
Give this fast but tasty recipe a consider, and allow me know what you think! Leave a comment, rate it, and don’t forget to consider a image and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I adore seeing what you come up with!