Description
The moment I discovered this recipe, I had a feeling it would be amazing—and it truly was. These crispy baked chicken pieces are golden on the outside, tender and juicy on the inside, and packed with comforting flavor. They’re baked, not fried, making them lighter while still incredibly crunchy and satisfying. Perfect as a main dish, appetizer, or even for meal prep.
Ingredients
500 g chicken breast, cut into even pieces
1 cup breadcrumbs (panko works best for extra crispiness)
½ cup grated Parmesan cheese
2 eggs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
2 tablespoons olive oil or melted butter
Preparation Method
Preheat your oven to 200°C (400°F) and lightly grease a baking tray or line it with parchment paper.
In a bowl, beat the eggs until smooth.
In another bowl, mix breadcrumbs, Parmesan cheese, salt, black pepper, garlic powder, paprika, and onion powder.
Dip each chicken piece into the beaten eggs, then coat well in the breadcrumb mixture, pressing gently so it sticks.
Arrange the coated chicken pieces on the prepared baking tray, leaving space between each one.
Drizzle or brush the tops lightly with olive oil or melted butter for extra crispiness.
Bake for 20–25 minutes, flipping halfway through, until golden brown and fully cooked.
Remove from the oven and let rest for a few minutes before serving.
Serving Tip
Serve hot with a dipping sauce like ranch, garlic sauce, honey mustard, or marinara.
Pair with a fresh salad or roasted vegetables for a complete meal