Maria Miller 
This Crispy Oven Chicken is crunchy on the outside, juicy on the inside, and made without deep frying. A light coating of seasoned breadcrumbs and a little oil helps create a golden, crispy crust while the chicken cooks in the oven.
Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- 1 egg
- 2 tablespoons milk
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Cooking spray
Instructions
- Prepare the chicken: Cut the chicken into medium-sized pieces and pat them dry with paper towels.
- Prepare the coating: In one bowl, combine flour, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. In a second bowl, whisk the egg with milk. Place breadcrumbs in a third bowl.
- Coat the chicken: Dip each chicken piece into the seasoned flour, then into the egg mixture, and finally coat well with breadcrumbs. Press the breadcrumbs gently onto the chicken.
- Prepare for baking: Place the coated chicken pieces on a wire rack set over a baking sheet. Lightly spray or brush the chicken with olive oil. The wire rack allows hot air to circulate around the chicken for better crispiness.
- Bake: Bake in a preheated 425°F (220°C) oven for about 20–25 minutes, turning the pieces halfway through. Continue cooking until the coating is golden and the chicken reaches a safe internal temperature of 165°F (74°C).
- Serve: Let the chicken rest for a few minutes before serving. Enjoy it with your favorite dipping sauce, salad, roasted vegetables, or fries.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
