Italian Crispy Chicken
Italian crispy chicken is an oven-baked breaded chicken breast that gets its crunch without a pan of hot oil. The coating pairs finely crushed garlic croutons with Italian seasoned breadcrumbs, which gives a sturdier, more savory crust than plain crumbs alone. The flour is loaded with paprika, pepper and Italian seasoning, so the flavor starts at the first layer. A probe thermometer takes the guesswork out of doneness.
Instructions
Set up three pie plates. Stir the flour together with the Italian seasoning, salt, pepper and paprika in the first, mix the crushed croutons and breadcrumbs in the second, and put the beaten eggs in the third.
Coat each chicken breast in the seasoned flour, then dip it in the egg. Press it into the crouton mixture to cover both sides, and let the breasts rest for 2 to 3 minutes so the coating settles.
Brush or toss the coated chicken with canola oil and lay it on a greased sheet pan. Push a probe thermometer into the thickest part of one piece.
Bake in a 425°F oven until the probe reads 165°F inside. Serve the chicken warm.
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