See ya later, greasy fried chicken!
This oven-baked chicken recipe has all of the juiciness and crunch you’d expect from fried chicken, without the added fat and calories.
Pro tip: Mix chopped fresh herbs, paprika, or other spices into the breadcrumb mixture for extra flavor.
Crispy Oven-Baked Chicke
- 3 Tbsp. hot pepper sauce (like Tabasco)
- 1 Tbsp. Worcestershire sauce
- 2 large eggs
- 8 5-oz. raw chicken breasts, boneless, skinless
- 2 cups whole-wheat panko breadcrumbs (Japanese-style breadcrumbs)
- ½ tsp. ground black pepper
Combine hot sauce, Worcestershire sauce, and eggs in a shallow dish; mix well.
Add chicken; soak, turning once, for 30 minutes.
Preheat oven to 425° F.
Line baking sheet with foil; lightly coat with spray.
Combine breadcrumbs and pepper in a large resealable plastic bag; shake to combine. Set aside.
Working with one piece at a time, lift chicken from egg mixture, letting excess drip back into breadcrumbs bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
Place chicken on prepared baking sheet. Bake for 18 to 22 minutes, turning after 10 minutes; or until no longer pink in the middle and golden brown.
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2B Mindset Plate It!
Makes a great protein with a little bit of FFC as part of lunch.
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