Oven Fried Breaded Chicken (Meat)
An easy, egg-free kosher recipe for oven fried breaded chicken, made with skinless chicken, regular or panko breadcrumbs, and spices.
- Serves: 6 persons
- 3pounds skinless chicken pieces (breasts, thighs, and/or legs)
- 1cup dry bread crumbs or panko
- 2teaspoons paprika
- ½teaspoon garlic powder
- ½teaspoon salt
- ¼teaspoon pepper
- ⅓to 1/2 cup extra virgin olive oil
Step 1Preheat the oven to 400 F. Grease a shallow baking dish large enough to hold all the chicken pieces in one layer. Or line a rimmed baking sheet with parchment paper and lightly oil.
Step 2In a large, shallow bowl, combine the bread crumbs or panko, paprika, garlic powder, salt and pepper.
Step 3Rinse a piece of chicken under cold running water. Roll the chicken in the seasoned breadcrumbs, pressing the crumbs gently onto the chicken to coat. Place the breaded chicken in dish or baking sheet. Continue with each piece. Distribute any remaining breading over the chicken, patting it gently onto each piece to help it adhere.
Step 4Drizzle the olive oil evenly over the chicken pieces. Bake, uncovered, turning midway through cooking, for 35 minutes to 1 hour depending on the size of the pieces, or until cooked through. When the chicken is done, it should be opaque throughout, the juices will run clear, and an instant-read thermometer inserted in the thickest piece will read 165 F.