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A small plate with a baked, breaded chicken breast slice on a bed of arugula, drizzled with lemon dressing. The dish is garnished with lemon slices and olives, set against a rustic wooden board background.

The Best Ever Non-Fried Chicken Bread – No Guilt, All Crunch!

Craving something crispy and delicious without the guilt? This breaded chicken recipe is a game-changer! It delivers all the crunch you love with a healthier twist—baked to golden perfection instead of fried. Using simple ingredients, this dish is easy to prepare, making it perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 320 kcal

Equipment

  • - Baking sheet
  • Parchment paper
  • - Mixing bowls
  • - Whisk
  • - Tongs

Ingredients
  

  • - 1 ½ lb. chicken breasts
  • - 1 ½ cups panko breadcrumbs
  • - 1 egg
  • - 1 teaspoon kosher salt
  • - ½ teaspoon black pepper
  • - ½ teaspoon garlic powder
  • - ½ teaspoon onion powder
  • - ¼ teaspoon sweet paprika

Instructions
 

  • **Preheat & Prep**: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • **Prepare the Coating**: In a bowl, whisk the egg. In another bowl, mix panko breadcrumbs, salt, pepper, garlic powder, onion powder, and paprika.
  • **Coat the Chicken**: Dip each chicken breast in the egg, then coat it with the breadcrumb mixture, pressing gently to adhere.
  • **Arrange on Baking Sheet**: Place the coated chicken breasts on the prepared baking sheet.
  • **Bake**: Bake for 15 minutes, then flip each piece and bake for another 5-7 minutes, or until golden and crispy.
  • **Check for Doneness**: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  • **Serve & Enjoy**: Let the chicken rest for a few minutes before serving. Pair with your favorite sides!