Baking Chicken With Bread Crumbs


Are you looking for an easy dinner idea that’s simple to make, tasty and will leave you satisfied? Look no further, this recipe for baking chicken with bread crumbs is your answer. Baking chicken with bread crumbs is a very easy dinner recipe you can put together easily and have dinner ready in little time.

Oven-Baked Breaded Chicken Breasts

Oven-Baked Breaded Chicken Breasts

Prep:10 mins

Cook:30 mins

Total:40 mins

Servings:4 to 6 servings

Yield:4 to 6 pieces

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

If you’ve got hungry kids who’d happily live on chicken nuggets or schnitzel, these breaded and baked kosher chicken breasts will be your new go-to recipe. They’re an economical and tastier alternative to frozen fried chicken, hot dogs, or processed sandwich meat. Using only 5 ingredients and a quick prep, you’ll have dinner on the table in 40 minutes.

Need some kid-friendly veggie sides they’ll gobble up as happily as the chicken? Try green beans with pecans and date syrup, a crunchy, colorful rainbow slaw, or butternut kugel.

Click Play to See This Oven-Baked Breaded Chicken Breasts Recipe Come Together


  • 1 1/2 to 2 pounds boneless, skinless chicken breasts, 4 to 6 chicken breasts or cutlets
  • 1 cup all-purpose flour, optional
  • 2 large eggs
  • 1 cup seasoned breadcrumbs, or matzo meal for Passover
  • 3 to 4 teaspoons canola oil

Steps to Make It


  1. Gather the ingredients. Preheat the oven to 375 F/190 C. Generously grease a rimmed, flat baking sheet with canola oil.Oven-Baked Breaded Chicken Breast ingredients
  2. Set out three shallow pie dishes or deep plates—one with flour, one with beaten egg, one with seasoned breadcrumbs.Bowls for dredging chicken
  3. Make sure your boneless, skinless chicken breasts are thin by either slicing them in half or pounding them flatter. Dip the chicken first into flour, shaking off any excess.Dredging chicken breasts in egg, flour and breadcrumbs
  4. Then dip it into the beaten egg, shaking off any excess.Dredging chicken breast in egg
  5. Finally, dip it into the seasoned breadcrumbs or matzo meal.Breading chicken breasts
  6. Lay the breaded chicken on the greased baking sheet. Drizzle each piece of chicken with a little oil. Baking breaded chicken breasts
  7. Bake for 10 to 15 minutes on each side, or until the chicken is white in the middle, the juices run clear, and an instant-read thermometer reads at least 165 F (bake time will vary depending on the thickness of the chicken). Serve and enjoy!Baked breaded chicken breasts


  • Use well-seasoned bread crumbs for the tastiest chicken.
  • Not sure how much chicken to buy? Young kids will usually eat between 1 ounce and 4 ounces of chicken, and adults will prefer between 4 ounces and 8 ounces, depending on appetite. Two pounds of uncooked chicken will yield 4 to 6 cooked servings.
  • If you’re feeding young kids, separate the small, thin chicken tenders from the breast and bread and bake these separately. They cook more quickly than the large breasts, so it’s a good idea to put them on a separate baking sheet. Little ones often find the smaller pieces more manageable and prefer the higher coating-to-chicken ratio. 

Make It Ahead

The chicken pieces may be breaded and frozen to cook later. Follow the instructions for breading the chicken, but don’t drizzle with oil. Arrange the chicken pieces on a parchment or foil-lined baking sheet. Put baking the sheet in the freezer and freeze until the chicken is solid. Transfer the chicken to zip-close freezer bags and freeze for up to 3 months.

When it’s time to bake, place the chicken pieces on the oiled baking sheet, drizzle each piece with a few drops of canola oil, and bake in the preheated oven for about 30 to 35 minutes, or until they reach 165 F.

Recipe Variations

  • In the breading process, it is not essential to coat the chicken with the flour before coating it with the egg. The flour is optional.
  • You can add flavor by mixing the egg with a few drops of soy sauce. Or, try mixing the egg with some ketchup or mustard.
  • You can use just the egg white, rather than a whole egg. You can even use water instead of an egg to moisten the chicken before coating it with breadcrumbs.
  • Make your own seasoned bread crumbs by adding some paprika, garlic powder, salt, pepper, and parsley—or any other favorite spice blends—to regular breadcrumbs.
  • For Passover, omit the flour and substitute matzo meal for the breadcrumbs.

How To Store

Place cooled leftover chicken in a covered container and refrigerate it for up to 3 to 4 days.

How To Make Breading Stick to a Baked Chicken

dredging meat in flour

Use flour, egg and breadcrumbs to coat chicken.

Making the bread coating stick to baked chicken is not as difficult as you may think. The trick to making the breading stick is to dry the surface of the chicken, and then create a glue-like surface with a flour and egg blend. As a result, breadcrumbs adhere to the surface, creating a crispy outside that helps keep the meat moist. Breading that sticks to the chicken has a similar texture to the fried alternative, but is lower in fat and calories.

Step 1

Measure the flour and pour it into one of the shallow bowls. Crack two eggs into a second shallow bowl and beat it with a fork to combine the white and yolk.

Step 2

Pour the breadcrumbs into a third shallow bowl and mix in salt, pepper and other seasonings, if desired. You can use preseasoned breadcrumbs and skip adding your own.

Step 3

Line up the bowls in the order of flour, eggs and breadcrumbs, to make it easy to coat the chicken.

Step 4

Pat the chicken with a paper towel to dry the surface before adding the breading.

Step 5

Roll the chicken into the flour to coat evenly. Tap the chicken to remove excess flour.

Step 6

Dip the coated chicken in egg, and then roll it in the breadcrumbs to coat it evenly.

Step 7

Place the chicken on a greased baking pan immediately after coating it with breadcrumbs.

Things You’ll Need

  • 3 shallow bowls
  • 1/2 cup flour
  • 2 eggs
  • Fork
  • 1 cup breadcrumbs
  • Salt
  • Pepper
  • Seasoning


Seasonings and herbs that complement chicken include sage, thyme and marjoram.

Finely ground breadcrumbs stick to chicken better than course ground breadcrumbs. Grind the breadcrumbs in a food processor to get them to a fine consistency.

Bake breaded chicken at 375 degrees F for about 60 minutes, or until the juices are clear and the internal temperature is 165 degrees F. Check the internal temperature at the thickest point on the piece of chicken, using a meat thermometer.


Crunchy and golden on the outside, juicy and tender on the inside, these crispy baked chicken breasts are way better than the fried version. And, of course, healthier!

Three oven baked chicken breasts with a slice of lemon on top

I like my chicken super crispy, and usually that requires deep frying. But with panko (a Japanese-style breadcrumbs), you get crispy chicken even if you bake it.

The recipe is very easy. Start by breading the chicken breasts with flour, egg, and panko, place them on a baking sheet covered with parchment paper, and bake for 20-25 minutes. When they are done, sprinkle with chopped parsley, and serve!

The baking time depends on the thickness of your chicken breasts. Mine took about 22 minutes. After the first 10 minutes, I flipped them over and baked for another 12 minutes.

You can make several batches ahead of time and stick them in the freezer. They’re perfect for nights when you are out of groceries, or when you are just too tired to cook. Pull them out, bake them from frozen, and have dinner on the table in less than 30 minutes!

To freeze them, place the breaded chicken on a plate and freeze for at least 2 hours. Remove them from the plate, place in a large ziplock bag and store in the freezer.

These crispy baked chicken breasts are a quick and easy weeknight meal everyone will love! Enjoy!


prep time: 5 MINS

cook time: 22 MINS

total time: 27 MINS

servings: 4

Crunchy and golden on the outside, juicy and tender on the inside, these crispy baked chicken breasts are way better than the fried version. And, of course, healthier!

Panko is usually found in the Asian section of supermarkets.


  • 1 lb (500 g) boneless, skinless chicken breast cut lengthwise
  • ¾ cup (90 g) all-purpose flour
  • 1 egg beaten
  • 1 cup (80 g) Panko Japanese-style bread crumbs
  • 1 teaspoon paprika
  • zest of 1 lemon grated
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ tablespoon olive oil
  • 2 tablespoons fresh parsley leaves finely chopped


  • Preheat the oven to 425 F degrees (220 degrees C).
  • Line a baking sheet with parchment paper.
  • In a shallow plate, combine the flour, paprika, lemon zest, salt and pepper.
  • Beat the egg in another shallow plate.
  • Place the Panko breadcrumbs in a third shallow plate.
  • Working one at a time, dredge the chicken breasts in flour, dip into eggs, then dredge in panko, pressing to coat.
  • Place the chicken on the prepared baking sheet and spray with olive oil on both sides.
  • Bake for 10 minutes, turn each piece over and continue baking for an additional 12 minutes or until the chicken is cooked through and slightly golden. Baking times vary depending on thickness of the chicken.
  • Garnished the crispy baked chicken breasts with a slice of lemon and chopped parsley, if desired.
  • Enjoy!


cuisine: AMERICAN

Serving: 160 g, Calories: 254 kcal, Carbohydrates: 20.1 g, Protein: 32.8 g, Fat: 4.3 g, Saturated Fat: 0.6 g, Cholesterol: 93 mg, Sodium: 184 mg, Fiber: 1.2 g, Sugar: 0.9 g

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