Somebody is going to revoke my Southerners club card for this confession, but here goes: I don’t really like fried chicken. Pause. The room falls silent and there’s the distant sound of crickets… OK, so maybe you’re thinking I just haven’t had really good fried chicken. And that may be true. I’ve certainly got plenty of options nearby — this is North Carolina, after all — and I could stand to give it another chance. But honestly, I’m kinda good with staying away. I’m somewhat of a health nut, after all. But chicken that’s super crispy, super tasty and super easy, without any of the frying mess and heavy brick-in-your-stomach feeling? I’m down for that. This recipe couldn’t be easier. You marinate your chicken in Italian dressing — I prefer homemade Italian dressing but store-bought is certainly fine too – to infuse it with some herby flavor. Then you’ll coat it in Panko breadcrumbs, which are the secret for getting it extra crispy, and bake it. No long line of bowls for a dredging station. Just a super big crunch factor. By the way, Panko breadcrumbs are a must here. If you haven’t used them before, then you may think it’s not possible to get crunchy baked chicken, but I assure you, it is. Panko is a Japenese style of breadcrumbs made from bread that doesn’t have a crust. (It’s bread baked by electrical current, so it’s more or less electrocuted.) This rather strange sounding method makes for airy, large flakes that don’t absorb as much grease and moisture, so it’s a lighter coating that stays more crispy. It’s science, folks. And like I said, it’s the secret for getting a really crispy, crunchy coating on your baked chicken. This chicken also stays super flavorful and juicy on the inside, thanks to the Italian dressing marinade that helps infuse some great flavor without a lot of work. It’s easy, it’s crunchy, it’s healthy and it’s great any night of the week. If you are a cheesy fan, check out these crunchy baked cheesy chicken breasts. Or try this crunchy baked Ranch chicken. Both are so delicious! These baked split chicken breasts (with 3 different seasoning options) are also a great recipe, especially for how affordable that cut is and how easy it is to meal prep. But back to today’s recipe… while the chicken is in the oven, fix up your sides and dinner is served!
Serving Suggestions:
Baked quinoa Caprese casserole (you can bake it at 375 in the oven with the chicken for 30 minutes) Israeli couscous veggie salad or fast farro salad with veggies Steamed brown rice and green beans gremolata Simple farro salad and a citrus kale salad Or keep the sides really simple with fast baked potatoes and a spinach salad.
Whether or not you like regular fried chicken, I think you’ll really enjoy this simple crispy baked version. Happy cooking! XO, Kathryn P.S. You may also want to check out my easy balsamic chicken, honey butter chicken and my slow cooker Mexican shredded chicken. Or browse all of my easy chicken recipes for more inspiration! Panko breadcrumbs are a must here! They bring the crunch in this baked chicken. You can use homemade Italian dressing or store-bought.
