This Baked Breaded Chicken gives you the crispy taste of something fried without the extra macros! The Italian seasonings of the breadcrumb mixture make for a savory and delicious bite. Pair this with one of my fresh salads and serve it for your next weekday family dinner.
This recipe is great for anyone who wants the crunch of fried chicken without the extra fat and carbs that come from deep frying and batter. It’s great for counting macros while still having a satisfying meal.
Pair this protein-packed chicken with a cooked veggie or one of my favorite salads and you’re all set!
This recipe is dairy-free, but since it calls for breadcrumbs it is not naturally gluten-free. That being said, it’s super easy to modify this recipe to be gluten-free! You can purchase gluten-free bread crumbs or make some yourself.
I like Schar gluten-free bread. To make your own gluten-free breadcrumbs, put a few pieces of it into a food processor and process them on high until you get small, coarse breadcrumbs. Toast those breadcrumbs in the oven until golden brown and they’re ready to be used in your breading!.
Once you’ve gathered your ingredients you can start cooking! Here’s how to make baked breaded chicken:
When you’re working with raw eggs and breadcrumbs, things can get a little messy. Here’s a trick I learned that can help with the breading process and keep your kitchen a little bit cleaner. Designate one hand as the “wet” hand and the other as the “dry” hand, that way only one hand will ever touch the egg wash.
I’m right-handed so here’s what I do. I grab the raw chicken breast with my left hand, drop it into my egg wash, and then gently set it into my breadcrumb mixture. My right hand is dry, and I use it to scoop the mixture over the chicken breast to cover it all. Then, with the same dry hand, I pick up the chicken and place it on the baking sheet.
It may seem like a no-brainer to do it this way, but trust me, my first few times breading this chicken were pretty messy. I did everything with both hands, and it only took a few minutes for my hands to be fully breaded instead of the chicken!
This breaded baked chicken is a great protein to have on your dinner plate. All you need now is some tasty, fresh vegetables on the side. If you’re looking for something to serve with this chicken, here are the recipes I recommend!
Many people love fried chicken for dinner because the outside is crispy and the inside is juicy and flavorful. But it can be hard to get the right texture for both the coating and the chicken. Baking at the right temperature is one of the most important things.
The best temperature range for baking breaded chicken is between 375°F and 425°F. The breading will get extra crispy and golden brown if you bake it at 425°F. Lower temperatures, around 375°F, will keep the chicken juicy and tender while still making the skin crisp.
How High Heat Crisps up the Breading
The high heat of 425°F is great for getting the breaded exterior ultra crispy. The hot air of the oven will quickly dry out the surface of the coating. This evaporates moisture and helps the breading crisp up with a crunchy texture.
Baking at a high temp also promotes the Maillard reaction. This is what happens when amino acids and sugars come together chemically during cooking. It’s what gives foods like breaded chicken their nice golden brown color and toasted taste. The high heat makes this reaction possible, which gives the outside a tasty color and flavor.
Why Moderately Low Heat Keeps Chicken Juicy
Even though 425°F is best for the coating, it can sometimes make the chicken too dry and tough. This is why 375°F, a little lower, is best for keeping the meat tender and moist.
The more moderate heat penetrates the chicken more gently. This allows the interior to cook through without getting over baked. The lower oven temp gives the chicken time to cook gradually so it can retain its natural juices and moisture.
Baking around 375°F gives you the best of both – crispy browned coating and succulent chicken. The breading will still get nicely browned and crunchy without the chicken drying out.
Tips for Perfectly Baked Breaded Chicken
Follow these tips for baked breaded chicken with an ultra crispy coating and juicy tender meat when cooking between 375-425°F:
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Pound the chicken to an even thickness – This ensures it cooks evenly. Thicker parts won’t end up underdone while thinner sections get overcooked
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Use boneless, skinless chicken breasts – Boneless cuts cook more evenly since bones conduct heat unevenly. Skinless cuts won’t have soggy skin sticking to the breading.
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Brush chicken with oil or egg wash before breading – The layer of oil helps the coating adhere and promotes browning. Egg wash also helps the breadcrumbs stick.
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Press breading firmly onto the chicken – Packing the breading on tightly helps it form a crisp shell around the chicken as it bakes
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Use smaller breadcrumbs – Larger crumbs won’t get as crispy. Use fine, dry breadcrumbs or grind them in a food processor.
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Let chicken rest before serving – This allows juices to reabsorb so chicken stays moist after cutting into it.
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Bake at 425°F if only cooking for 15-20 minutes – The high heat ensures the exterior gets crispy fast. Not enough time to dry out the chicken.
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Bake at 375°F if cooking 25-30 minutes – Gives coating time to crisp while the lower temp keeps chicken tender.
How to Tell When Breaded Chicken is Done
It can be tricky to tell when breaded chicken is fully cooked to a safe internal temperature without over baking it. Here are some ways to test when it’s ready:
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Use an instant read meat thermometer to check for 165°F in the thickest part of the chicken. This confirms it’s cooked through.
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Cut into a piece of chicken and check that the meat is white throughout with no pink. Juices will run clear rather than pink or red.
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The coating should be golden brown. If not, continue baking for a few more minutes.
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If you gently press the chicken, it should feel firm. Raw chicken feels soft and squishy.
Getting the ideal crispy coating while keeping the chicken tender and juicy is all about baking at the right temperature. Aim for 375-425°F based on thickness and cook time. Follow these tips for perfectly baked breaded chicken every time!
Bonus Tips for Extra Crispy Baked Breaded Chicken
If you want your baked breaded chicken to come out of the oven with an ultra crispy coating, keep these additional tips in mind:
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Use plain dry breadcrumbs rather than flavored or panko crumbs – They will get crisper than other varieties.
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Add crackers, cornflakes, or potato chips to the breading mix – This gives the coating extra crunch.
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Bake chicken on a wire rack set over a baking sheet – Air circulates under the chicken for an evenly crisped coating.
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Mist chicken with cooking spray or oil before baking – The additional oil promotes browning and crisping.
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Broil for 1-2 minutes at the end – The high direct heat from the broiler adds some last minute crisping.
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Let chicken rest on a wire rack after baking – Allows air to circulate under chicken keeping the coating crisp.
With the right baking temp and technique, you can achieve restaurant-quality breaded chicken with a shatteringly crispy crust and moist, juicy meat. Get that satisfying crunch in every satisfying bite using these simple tips. Crispy breaded chicken for dinner tonight, here we come!
More Delicious Chicken Recipes
You’re in the right place if you want to cook chicken in more flavorful ways. Here are some of my favorite chicken recipes.
Crispy Breaded Chicken in the Oven
FAQ
Is it better to bake chicken at 350 or 400?
What temperature do I bake breaded chicken at?
Preheat oven to 350 degrees F (175 degrees C). Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9×13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
How long to heat breaded chicken in the oven?
How to Reheat Fried Chicken in the OvenPreheat your oven to 400 degrees and let the chicken sit out for 10 to 30 minutes for it to come closer to room temperature. Put a wire rack on top of sheet pan and then place the chicken on top. Bake the chicken for 10 to 15 minutes or until it is thoroughly heated through.
How long to cook chicken in the oven for 375 degrees?
Here’s the shortest answer we can give you: Large boneless, skinless chicken breasts: 20 to 30 minutes in a 375 degrees F oven. Large bone-in, skin-on chicken breasts: 35 to 40 minutes in a 375 degrees F oven. Jan 21, 2025.