TIPS
-I put a rack over my baking sheet and cooked them chicken on that. It helps the breading to not get soggy on bottom. But you can use a regular cookie sheet if you like.
-Please grease your pan/rack! I totally forgot to grease it this time and I lost half my breading on the rack!
-Use a paper towel to pat your meat dry before coating with flour. This will help everything stick better
-You don't have to use panko breadcrumbs. Just use regular breadcrumbs if that is what you have. Panko is a little crispier
-The corn starch helps to make the breading extra crispy!
-Use three shallow dishes like a pie or cake pan for preparation.
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| Served with pasta and broccoli then tossed with alfredo! |
2 chicken breasts, butterflied, split, sliced or cubed
1/2 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 1/2 tsp corn starch
1 Tbsp dried Italian herbs (oregano, basil, margoram, parsley, rosemary etc - what ever you have)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3/4 cup flour
2 eggs, beaten
DIRECTIONS
Preheat oven to 325 degrees and grease baking sheet. (I used a rack on my baking sheet). Combine breadcrumbs, cheese, corn starch, herbs, garlic, salt and pepper in a medium bowl or shallow dish. Place eggs in another shallow dish. And flour in another dish. Piece by piece, thoroughly coat chicken first in flour, then eggs and followed by breading. Arrange on baking sheet or rack. Bake for 25-30 minutes until chicken is done. **Cooking time will vary based on how small your chicken pieces are. 25-30 minutes will work for larger pieces.
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| The line up! Flour followed by eggs and finished with the breading. |
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| This is what happens when you forget to grease the rack! |
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