Crispy Chicken

29 May

Boneless skinless chicken breast encrusted with a homemade cracker coating.

  • depending on the size, 2 or 3 skinless boneless chicken breasts
  • 20 to 25 crackers, finely crushed. I used Christie’s Toppable Crackers. I find the easiest way is to place all the crackers in a ziploc bag and then using a meat mallet pound them until finely crushed.
  • sea salt and freshly ground pepper
  • 2 eggs beaten

Crushed crackers.

Using a meat mallet, pound the chicken breasts to make them more thin.  This will reduce the cooking which also reduces the likelihood that the chicken will dry out in the even. Season the chicken with salt and pepper. Dredge each piece of chicken in the egg and then place into the bag of crushed crackers.  Repeat (this is optional but I like to double coat the chicken). Place the chicken on a lined baking sheet. Cook in a pre-heated oven at 400ºC for approximately 30 minutes. Flip the chicken halfway through. Serve with rice, pasta, potatoes, grilled vegetables or salad, or make into a chicken burger.

Chicken right before being placed in the oven.

Chicken after being in the oven for 15 minutes. Ready to be flipped and put back into the oven for another 15 minutes.

Crispy chicken after a total of 30 minutes in the oven. It’s done!

2 Responses to “Crispy Chicken”

  1. Andrew May 29, 2012 at 4:04 PM #

    You can also make bread crumbs in a blender!

    • anchow May 30, 2012 at 11:58 AM #

      Yes you are right! Thanks for following chowcipes! Happy Eating! 🙂

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