This Baked Breaded Chicken gives you the crispy taste of something fried without the extra macros! The Italian seasonings of the breadcrumb mixture make for a savory and delicious bite. Pair this with one of my fresh salads and serve it for your next weekday family dinner.
This recipe is great for people who like the crunch of fried chicken but don’t want the extra fat and carbs that come from deep-frying and battering. It’s great for counting macros while still having a satisfying meal.
Pair this protein-packed chicken with a cooked veggie or one of my favorite salads and you’re all set!
This recipe is dairy-free, but since it calls for breadcrumbs it is not naturally gluten-free. That being said, it’s super easy to modify this recipe to be gluten-free! You can purchase gluten-free bread crumbs or make some yourself.
To make your own gluten-free breadcrumbs you’ll put a few pieces of your gluten-free bread (I like Schar gluten-free bread) into a food processor and process those on high until you see small coarse breadcrumbs. Toast those breadcrumbs in the oven until golden brown and they’re ready to be used in your breading!.
Once you’ve gathered your ingredients you can start cooking! Here’s how to make baked breaded chicken:
When you’re working with raw eggs and breadcrumbs, things can get a little messy. I learned a trick that will help you bread things faster and keep your kitchen a little cleaner. Designate one hand as the “wet” hand and the other as the “dry” hand, that way only one hand will ever touch the egg wash.
I’m right-handed so here’s what I do. I take the raw chicken breast in my left hand, dip it in the egg wash, and then carefully place it in the breadcrumb mix. With my dry right hand, I scoop the mixture over the chicken breast to make sure it’s fully coated. Then, with the same dry hand, I pick up the chicken and place it on the baking sheet.
It may seem like a no-brainer to do it this way, but trust me, my first few times breading this chicken were pretty messy. I was using both hands to do the whole process and it only took a few minutes for my hands to be completely breaded instead of the chicken!
This breaded baked chicken is a great protein to have on your dinner plate. All you need now is some tasty, fresh vegetables on the side. If you’re looking for something to serve with this chicken, here are the recipes I recommend!
Breaded chicken is a classic dinner staple that is enjoyed by many for its crispy exterior coating and moist, flavorful meat. However, achieving the ideal texture of both the coating and the chicken can be tricky. One of the most important factors is baking at the right temperature.
The best temperature range for baking breaded chicken is between 375°F and 425°F. The breading will get extra crispy and golden brown if you bake it at 425°F. Lower temperatures, around 375°F, will keep the chicken juicy and tender while still making the skin crisp.
How High Heat Crisps up the Breading
The high heat of 425°F is great for getting the breaded exterior ultra crispy. The hot air of the oven will quickly dry out the surface of the coating. This evaporates moisture and helps the breading crisp up with a crunchy texture.
Baking at a high temp also promotes the Maillard reaction. This is the chemical reaction between amino acids and sugars that occur during cooking. It’s what gives browned foods like breaded chicken that desirable golden-brown color and toasted flavor. The high heat facilitates this reaction to add appetizing color and flavor to the exterior.
Why Moderately Low Heat Keeps Chicken Juicy
While 425°F is optimal for the coating, it can sometimes overcook the chicken, leaving it dry and tough. That’s why a slightly lower temp of 375°F is best for ensuring the meat stays tender and moist.
The more moderate heat penetrates the chicken more gently. This lets the inside cook all the way through without getting too brown. The lower oven temperature gives the chicken more time to cook slowly, which helps it keep its juices and moisture.
Baking around 375°F gives you the best of both – crispy browned coating and succulent chicken. The breading will still get nicely browned and crunchy without the chicken drying out.
Tips for Perfectly Baked Breaded Chicken
If you bake chicken between 375°F and 425°F, follow these tips for a coating that is very crispy and meat that is juicy and tender:
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Evenly pound the chicken. This will make sure it cooks all the way through. It won’t happen that thicker parts are underdone and thinner parts are overdone.
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Use boneless, skinless chicken breasts – Boneless cuts cook more evenly since bones conduct heat unevenly. Skinless cuts won’t have soggy skin sticking to the breading.
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Brush chicken with oil or egg wash before breading – The layer of oil helps the coating adhere and promotes browning. Egg wash also helps the breadcrumbs stick.
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Press breading firmly onto the chicken – Packing the breading on tightly helps it form a crisp shell around the chicken as it bakes
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Use smaller breadcrumbs – Larger crumbs won’t get as crispy. Use fine, dry breadcrumbs or grind them in a food processor.
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Let chicken rest before serving – This allows juices to reabsorb so chicken stays moist after cutting into it.
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Bake at 425°F if only cooking for 15-20 minutes – The high heat ensures the exterior gets crispy fast. Not enough time to dry out the chicken.
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Bake at 375°F if cooking 25-30 minutes – Gives coating time to crisp while the lower temp keeps chicken tender.
How to Tell When Breaded Chicken is Done
It can be tricky to tell when breaded chicken is fully cooked to a safe internal temperature without over baking it. Here are some ways to test when it’s ready:
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Use an instant read meat thermometer to check for 165°F in the thickest part of the chicken. This confirms it’s cooked through.
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Cut into a piece of chicken and check that the meat is white throughout with no pink. Juices will run clear rather than pink or red.
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The coating should be golden brown. If not, continue baking for a few more minutes.
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If you gently press the chicken, it should feel firm. Raw chicken feels soft and squishy.
Getting the ideal crispy coating while keeping the chicken tender and juicy is all about baking at the right temperature. Aim for 375-425°F based on thickness and cook time. Follow these tips for perfectly baked breaded chicken every time!
Bonus Tips for Extra Crispy Baked Breaded Chicken
If you want your baked breaded chicken to come out of the oven with an ultra crispy coating, keep these additional tips in mind:
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Use plain dry breadcrumbs rather than flavored or panko crumbs – They will get crisper than other varieties.
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Add crackers, cornflakes, or potato chips to the breading mix – This gives the coating extra crunch.
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Bake chicken on a wire rack set over a baking sheet – Air circulates under the chicken for an evenly crisped coating.
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Mist chicken with cooking spray or oil before baking – The additional oil promotes browning and crisping.
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Broil for 1-2 minutes at the end – The high direct heat from the broiler adds some last minute crisping.
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Let chicken rest on a wire rack after baking – Allows air to circulate under chicken keeping the coating crisp.
With the right baking temp and technique, you can achieve restaurant-quality breaded chicken with a shatteringly crispy crust and moist, juicy meat. Get that satisfying crunch in every satisfying bite using these simple tips. Crispy breaded chicken for dinner tonight, here we come!
More Delicious Chicken Recipes
If you’re looking for more flavorful ways to prepare your chicken, you’re in the right place! Here’s a list of some of my favorite chicken recipes.
Crispy Breaded Chicken in the Oven
FAQ
Is it better to bake chicken at 350 or 400?
What temperature do I bake breaded chicken at?
Preheat oven to 350 degrees F (175 degrees C). Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9×13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
How long to heat breaded chicken in the oven?
How to Reheat Fried Chicken in the OvenPreheat your oven to 400 degrees and let the chicken sit out for 10 to 30 minutes for it to come closer to room temperature. Put a wire rack on top of sheet pan and then place the chicken on top. Bake the chicken for 10 to 15 minutes or until it is thoroughly heated through.
How long to cook chicken in the oven for 375 degrees?
Here’s the shortest answer we can give you: Large boneless, skinless chicken breasts: 20 to 30 minutes in a 375 degrees F oven. Large bone-in, skin-on chicken breasts: 35 to 40 minutes in a 375 degrees F oven. Jan 21, 2025.