Ingredients
Coating Mixture
- 1 cup dry breadcrumbs
- 1 Tablespoon cornstarch
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon thyme
- ¼ teaspoon paprika
Chicken and Oil
- 6 Tablespoons olive oil (divided)
- 1½ pounds chicken breasts (about 5 breasts)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F. Line a large-rimmed baking sheet with aluminum foil and spray it with non-stick cooking spray to prevent sticking. Set aside this prepared baking sheet.
- Mix Coating Ingredients: In a gallon-sized Ziploc bag, combine the dry breadcrumbs, cornstarch, garlic salt, pepper, onion powder, paprika, dried parsley, and thyme. Seal the bag and shake to mix evenly.
- Add Oil to Breadcrumb Mixture: Pour 1 tablespoon of the olive oil into the bag with the breadcrumb mixture. Seal and shake until the coating develops a sandy texture, which helps the breadcrumbs stick to the chicken later.
- Coat the Chicken with Oil: Pour the remaining 5 tablespoons of olive oil into a shallow bowl or plate. Dip each chicken breast into the oil, coating it evenly on all sides. This step ensures the breading adheres well and results in a crispy crust.
- Bread the Chicken: Place the oil-coated chicken breasts one at a time into the Ziploc bag with the breadcrumb mixture. Seal the bag and shake well until the chicken pieces are thoroughly coated. For an extra thick breading, you can dip the coated chicken back into the oil and then shake it again in the breading mixture.
- Bake the Chicken: Arrange the breaded chicken breasts on the prepared baking sheet. Bake in the preheated oven for about 20 minutes or until the internal temperature reaches 165°F. Baking times may vary if using different chicken cuts.
- Rest and Serve: Once baked, transfer the chicken to a cooling rack and let it rest for a few minutes before serving. Resting on a rack prevents the breading from becoming soggy by allowing excess moisture to escape.
Notes
- For best results, use chicken breasts of similar size for even cooking.
- If you want a crispier crust, allow the breaded chicken to rest in the refrigerator for 10-15 minutes before baking.
- Adjust spices to taste if you prefer a milder or spicier coating.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Use a meat thermometer to check doneness to avoid undercooked chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
