Crispy Coated Chicken

This Crispy Coated Chicken delivers restaurant-style crunch with a golden, seasoned coating that’s baked instead of fried for a lighter take. The secret is a double dip in seasoned flour and breadcrumbs, plus a light oil spray for that perfect crisp without excess grease. It’s family-friendly, uses everyday ingredients, and pairs beautifully with mashed potatoes, steamed veggies, or a fresh salad for a satisfying dinner.

Crispy Coated Chicken

Ingredients

For 4 servings (8 pieces), gather these items:

  • 8 chicken pieces (drumsticks, thighs, or breasts; bone-in or boneless)
  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs or crushed cornflakes (for extra crunch)
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme or Italian seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon salt (divided)
  • ¼ teaspoon cayenne pepper (optional for mild heat)
  • 3 tablespoons olive oil or melted butter (for drizzling)
  • Cooking spray

Direction

  • Step 1: Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray.
  • Step 2: Pat chicken pieces completely dry with paper towels. Season lightly with ½ teaspoon salt and black pepper.
  • Step 3: Set up three shallow bowls: one with flour mixed with garlic powder, onion powder, paprika, thyme, cayenne (if using), and ½ teaspoon salt; one with beaten eggs whisked with milk; one with panko or crushed cornflakes.
  • Step 4: Dredge each chicken piece in seasoned flour (shake off excess), dip in egg mixture (let excess drip off), then coat thoroughly in breadcrumbs, pressing firmly so the coating sticks well.
  • Step 5: Place coated chicken on the wire rack in a single layer. Lightly drizzle or spray tops with olive oil or melted butter for golden crispiness.
  • Step 6: Bake 35–45 minutes (depending on piece size), flipping halfway through, until coating is deep golden and chicken reaches 75°C (165°F) internally in the thickest part. Let rest 5 minutes before serving hot.

Nutrients Information

Per serving (2 pieces, approximate values with skinless chicken and minimal oil):

  • Calories: 380 to 440
  • Total Fat: 14 to 18 grams
  • Saturated Fat: 3 to 5 grams
  • Cholesterol: 140 to 180 milligrams
  • Sodium: 500 to 650 milligrams
  • Total Carbohydrates: 28 to 34 grams
  • Dietary Fiber: 2 to 4 grams
  • Sugars: 1–2 grams
  • Protein: 36 to 42 grams
  • High in lean protein for muscle support, B vitamins for energy, and moderate carbs from coating. Baking cuts fat significantly compared to deep-fried versions—pair with vegetables for a balanced plate.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service