Crispy Breaded Chicken in the Oven
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
- 1 1/4 cup seasoned breadcrumbs
- 4 chicken thighsboneless, skinless
- 1/4cup mayonnaise
- 1/4tsp Ground Black Pepper
- 3cloves garlic
Instructions
- To make breadcrumbs from scratch: Process 6 large bread slices in a food processor to get coarse crumbs. Heat up a pan and add the bread. Stir for a few minutes, add one tablespoon oil and stir until the bread is dry and golden. Let this cool and then put it back in the food processor. Add 1 tsp dried rosemary, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp ground black pepper. Process until fine. If you’re using store bought breadcrumbs, put them in a pan with a little oil for a few minutes just to get some color on them.
- Heat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. You’ll need a sheet pan with a rack on top. Oil the rack or use a non-stick spray. Put plastic wrap on a cutting board, one piece of chicken on top and another piece of plastic on top of chicken. Pound the chicken until flat and even. Don’t worry too much about the exact thickness. It should look about double the size you started with. Pound all 4 pieces, one at a time.
- Grate garlic cloves into a small bowl. Add mayonnaise, 1/4 tsp ground black pepper and mix. Slather both sides of each chicken piece with the garlic mayonnaise. Make sure to cover the chicken all over with mayo because that’s what will help the breadcrumbs stick. Put the breadcrumbs on a large plate to avoid a mess on your counter. Dip the chicken in the breadcrumbs, really press in the crumbs on both sides and place on the rack set in sheet pan.
- Place sheet pan in the middle of your heated oven. Set the timer to 20 minutes. I ended up cooking the chicken for 25 minutes but it depends on your oven. Since the pieces are thin, the meat will cook in 20 minutes. A few minutes extra will give you a crispier crust.
- To avoid cleanup, place foil or parchment on the sheet pan because crumbs and juices will drip onto the pan. I didn’t add any salt to the mayo because the mayo is salty enough. You can add some salt if you wish. The meat is soft enough that you can cut it with a fork.
- Use 1 1/4 cups of the breadcrumbs first. Add more if you need to. You’ll have some left over which you can store in an airtight container.
Recipe Notes
