Crispy Boneless Oven-Fried Chicken – a delicious recipe with bread crumbs, Vegetable Oil, Flour, salt, pepper, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT large nonstick skillet over medium. Add bread crumbs; cook 5 minutes or until golden brown, stirring frequently.
2
HEAT oven to 425u00b0F. Combine flour, seasoned salt, pepper and cayenne pepper in large resealable plastic bag or shallow bowl.
3
WHISK eggs in shallow bowl until blended. Add chicken breasts to flour mixture, one at a time, turning to coat completely. After all chicken breasts are coated, add toasted bread crumbs to remaining flour mixture; mix well.
4
DIP chicken breasts in beaten egg, then into bread crumb mixture to coat. Let stand on wire rack 10 minutes to set coating.
5
PLACE oil in 13 x 9-inch baking pan, tilting to completely coat bottom of pan. Place pan in hot oven for 10 minutes to heat oil. Carefully remove from oven. Arrange chicken pieces in pan in single layer. Bake 10 minutes. Turn chicken breasts. Bake an additional 8 to 12 minutes or until internal temperature reads 170u00b0F. Remove chicken from pan and drain on wire rack.
664
kcal
Calories
40
g
Fat
32
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup panko bread crumbs plain crispy, 1/2 cup Crisco Pure Vegetable Oil, 2/3 cup Pillsbury BEST All Purpose Flour, 4 teaspoons seasoned salt, and more.
Yes, Crispy Boneless Oven-Fried Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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