Crispy Oven-Fried Chicken

This is crispy "fried" chicken without the oil. The crispy and just a bit spicy coating helps keep the chicken super-moist too. And with a total recipe time of just over a half an hour, this is an easy one to make for dinner on a busy weekday.

Crispy Oven-Fried Chicken

by Susan Zentmyer

Prep Time: 10 minutes

Cook Time: 25 minutes

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Ingredients (Serves 4)

• 1 1/2 pounds chicken breast cutlets (or thinly sliced chicken breasts)
• 2 eggs
• 2 tablespoons mustard
• 2 teaspoons cayenne pepper (more or less to taste)
• 3/4 cup panko bread crumbs
• cooking spray

Instructions

Preheat oven to 350F. Spray a silpat covered baking sheet with cooking spray.

Whisk together eggs, mustard and cayenne pepper in a medium bowl.

Spread bread crumbs in a shallow bowl or onto a plate.

With one hand, coat a piece of chicken with the egg mixture. Set it into the bread crumbs and, using the other hand, coat it with the bread crumbs. (One hand is "wet" and the other "dry" - makes it easier to coat the chicken with bread crumbs, and you use less.)

Place the piece of chicken on a silpat covered baking sheet, and repeat with the rest of the chicken.

Spray the chicken with cooking spray (helps the bread crumbs get that golden-brown color).

Bake at 350 for 25 minutes (flipping the chicken after 15 minutes) or until the chicken is golden brown and crispy.

Remove from the oven and serve immediately.

I just love this version of "fried" chicken.  While it isn't my grandma's cast iron skillet fried chicken, it is a lot healthier, a lot quicker to make, and tastes every bit as good.

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