Ingredients:

  • Boneless, skinless chicken breasts (about 6 oz/170g each)
  • Tablespoons Olive Oil
  • Salt and Black Pepper to taste
  • /2 cup All-Purpose Flour
  • teaspoon Paprika
  • Large Eggs
  • Tablespoon Milk or Buttermilk
  • cup Panko Breadcrumbs
  • cup Finely Grated Parmesan Cheese
  • teaspoon Dried Italian Seasoning or Oregano

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper and place a wire cooling rack on top. Lightly spray the rack with cooking spray.
  2. If necessary, pound chicken breasts to an even 3/4-inch thickness. Pat all chicken surfaces completely dry with paper towels.
  3. Set up the dredging stations: Dish 1 (Flour): Combine flour, paprika, salt, and pepper. Dish 2 (Egg Wash): Whisk eggs and milk/buttermilk. Dish 3 (Coating): Combine Panko breadcrumbs, grated Parmesan, and Italian seasoning.
  4. Dredge the chicken: Coat thoroughly in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the Parmesan/Panko mixture until completely coated on all sides.
  5. Lightly brush the tops of the coated chicken pieces with olive oil to aid in crisping.
  6. Place the coated chicken directly onto the prepared wire rack. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crisp.
  7. Remove from oven and let the chicken rest on the rack for 5 minutes before serving immediately.