Crispy Oven Baked Chicken

Crispy Oven Baked Chicken

Forget 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. Tip: Mix chopped fresh herbs, paprika, or other spices into the bread crumb mixture for extra flavor.

Yields: 8 servings


  • 3 Tbsp. hot pepper sauce (like Tabasco)
  • 3 Tbsp. Dill Pickle Juice
  • 2 large eggs
  • 8 (5-oz.) raw chicken breasts, boneless, skinless
  • Nonstick cooking spray
  • 2 cups whole-wheat Panko bread crumbs (Japanese-style bread crumbs)
  • ½ tsp. ground black pepper



  1. Combine hot sauce, pickle juice and eggs in gallon zip lock bag; mix well.
  2. Add chicken; soak, turning once, for 30 minutes or overnight.
  3. Preheat oven to 425° F.
  4. Line baking sheet with foil; lightly coat with spray.
  5. Combine bread crumbs and pepper in a large resealable plastic bag; shake to combine. Set aside.
  6. Working with one piece at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
  7. 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.

Serve with Roasted vegetables and baked potatoes