Oven Fried Chicken Breast

Crispy on the outside and juicy on the inside, this oven fried chicken breast tastes like a decadent restaurant meal -- and it's ready in 30 minutes!

Course Dinner

Cuisine American, Southern

Keyword oven baked fried chicken, oven fried boneless chicken breast, Oven Fried Chicken, oven fried chicken breast

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 383kcal

Author Blair Lonergan

Ingredients

1 ½ lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets)
4 teaspoons cornstarch
½ cup dry breadcrumbs
½ cup Corn Flake crumbs (about 1 ½ cups of whole cereal measured before crushing)
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt, plus extra for seasoning the meat
2 tablespoons vegetable oil
1 egg, lightly beaten

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup, if desired.
Lightly pound the chicken breasts to uniform thickness (about ½-inch). You can skip this step if you’re starting with chicken cutlets (thinly-sliced chicken breast).
Pat the chicken dry; season liberally with salt on both sides. Sprinkle the cornstarch over both sides of the chicken and pat to coat evenly.
In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder, and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
Lightly beat the egg with a fork in another shallow dish.
Dip the chicken into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
Place the chicken on the prepared baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165°F, about 15 minutes.

Video

Notes

Use a large rimmed baking sheet rather than a baking dish. The baking sheet allows heat to circulate around the meat a bit more, yielding crispy (not soggy) chicken.
The oil in the breading helps the chicken turn crispy and golden brown in the oven -- no frying necessary! Don't skip the oil, or the end result won't be nearly as good.
Boneless skinless chicken breast cutlets work best with this recipe, because they cook in just the right amount of time. The breading gets crispy and golden brown, but doesn't burn before the meat is cooked through.
The total cooking time will vary depending on the size and thickness of your chicken. Use a meat thermometer to know exactly when your meat is perfectly cooked. You're looking for an internal temperature of 165°F.
Season the meat with your favorite herbs and spices before breading. Other good options include cayenne pepper, garlic powder, a BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
I love the combination of the bread crumbs and Corn Flake crumbs, because the Corn Flakes add extra crunch and flavor that you can't get from the breadcrumbs alone. I prefer the finer texture of regular breadcrumbs here, but you can substitute with Panko breadcrumbs if that's all that you have.
Instead of the breadcrumbs, add extra flavor to the breading mixture by using finely crushed Ritz crackers or Saltines with the Corn Flakes!
For a special touch, add a couple of tablespoons of grated Parmesan cheese to the breading mixture.
Cooking just for two? Cut all of the ingredients in half and just bake two chicken cutlets. The rest of the cooking instructions remain the same.
Drizzle honey and/or hot sauce over the cooked chicken for a nice sweet and spicy flavor boost!

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