Easy shake-and-bake crumbed chicken
Who doesn’t love golden crumbed chicken? This lighter version is oven-baked rather than fried. While it cooks, throw together a bright, creamy veggie slaw as a delicious fresh and crunchy side.
⅔ cup(s), (40g)
⅓ cup(s), (50g)
Garlic powder or flakes
1 tsp, (powder)
Skinless chicken breast
680 g, (4 x 170g breasts)
2 x 3 second spray(s)
- Place a large baking tray in oven. Preheat oven to 220°C (leave tray in oven as it heats).
- Combine panko, flour, garlic powder, paprika, cumin, ¾ tsp salt and ½ tsp black pepper in a large snap-lock bag. Seal the bag and shake to combine. Whisk egg with 1 tablespoon water in a shallow dish until well combined.
- Place chicken breasts between 2 sheets of plastic wrap or baking paper and pound with a meat mallet or rolling pin to an even thickness of about 2cm. Working with 1 breast at a time, dip in egg mixture, then add to bag and shake to coat with panko mixture. Transfer crumbed chicken to a large plate. Repeat the process with remaining chicken breasts.
- Carefully remove the hot tray from oven and lightly spray with oil. Arrange chicken on hot tray and lightly spray with oil. Bake for about 15 minutes or until coating is evenly browned and chicken is cooked through.
COOKING TIP: To ensure an even cook, use the correct size chicken breasts. If you can only purchase larger chicken breasts, cut them into smaller steaks and pound to an even thickness.