Oven-Fried Chicken Breasts
Photo: Oknazevad, CC BY-SA 4.0
Oven-fried chicken breasts get their crunch from a coating of crushed cornflakes and chopped garlic croûtons instead of a pan of hot oil. The chicken first soaks in an egg, lemon and honey mixture, which gives the crumbs something sticky to hold on to and adds a sweet, sharp edge. Smoked paprika and a full tablespoon of cayenne season the meat directly, and a probe thermometer tells you exactly when to pull it.
Instructions
Whisk the eggs, Worcestershire sauce, lemon juice and honey together in a large dish. Dip each chicken breast into the mixture so it is wet all over, then set the chicken aside.
Mix the salt, smoked paprika, garlic powder and cayenne pepper in a small bowl. Season the chicken generously on all sides with this mixture.
Stir the chopped croûtons and crushed cornflakes together. Press the crumb mixture onto both sides of each piece of chicken until coated.
If you like, brush or rub each piece with olive oil for a crisper surface. Push a probe thermometer into one of the pieces and set the chicken in a baking pan, lined with parchment if you wish, though the lining is optional.
Bake at 400 °F until the thermometer reads 165 °F inside the chicken.
Transfer the chicken to a plate and cover it. Let it rest for 5 minutes, then serve warm.
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