Breaded chicken recipes make dinnertime an easy task. Choosing the right ingredients and spending only a few minutes in the kitchen will help you make dinner a hit with everyone, without slaving over a hot stove.
How can I make this an easy meal?
By only using a few ingredients, and creating quick simple steps, you will have an easy meal.
We tend to go non-stop during the school year and by the end of the night, I am ready to relax. I don’t want to spend a lot of time in the kitchen, so I always try to find easy meals to fix. But it’s not always easy to find healthy things to make for my family if we’re in a rush.
And as much as we love Chick-Fil-A, we can’t go there every night.
I have a lot of simple breaded chicken breast recipes in my files to make life easier when we’re running from place-to-place and don’t have time to fix a large meal, and I love being able to fix something healthy and not spend too much time in the kitchen.
This baked breaded chicken recipe is a little bit versatile because you can use almond flour or all-purpose flour as an ingredient. The almond flour tends to give it a bit more flavor, and it’s healthier for you; however, the all-purpose flour works just as well.
Other Quick and Easy Chicken Recipes
How Do I Make the Breaded Chicken Recipe?
- First, add the almond flour to one bowl.
- Second, add eggs to a second bowl and beat.
- Third, add the Panko breadcrumbs, parmesan, and seasonings to another bowl.
- Dip the chicken breast into the almond flour, eggs, and Panko breading mixture.
- Place the breaded chicken on a cookie sheet and bake for approximately one hour.
Recipe and printable instructions listed below
How do you reheat breaded chicken cutlets?
- Place the day-old chicken on a cooking sheet and cover with tin foil.
- Preheat the oven to 400-degrees and bake for approximately 20 minutes.
- If the chicken is not crispy, remove the tin foil and bake for a few more minutes.
What is the order of breading chicken?
- Coat the chicken with flour
- Next, coat the chicken with egg
- Finally, coat the chicken with the breading.
You can use Panko crumbs, which are usually a little more crunchy, or regular bread crumbs for this recipe.
Prep your bowls before getting the chicken out of the fridge to help speed along the process.
Start by adding the almond flour to a bowl. You can use chicken cutlets or regular sized chicken breasts for this meal. I used chicken breasts this time, but if we don’t need as much, cutlets are perfect.
Again, you can use all-purpose flour instead of almond flour for this recipe. The almond flour does give the chicken a bit more flavor and is healthier. If you’re trying to stick to a low-carb diet, the almond flour is a great choice for you.
Next, add the eggs to the bowl and beat them a little.
Add the Panko breadcrumbs to the third bowl, as well as the seasonings. I used the Garlic and Herb from Mrs. Dash seasoning. The nice thing about this breading is that you can add whatever kind of seasoning you’d like, including Italian, spicy, or anything.
Finally, add the grated parmesan to the bowl and stir together.
Once you have the bowls ready, grab your chicken breasts from the fridge and get started dipping.
Roll the chicken in the almond flour until it’s covered. It doesn’t have to be completely covered, just enough to get some of that flavor on there.
Dip the chicken breast into the eggs and flip it over, making sure it gets covered with egg.
This isn’t the prettiest picture, but you get the idea.
And lastly, dip the chicken into the breading and make sure it gets covered.
Place the chicken in a greased dish. Cover with tin foil and bake for about half an hour. Then, remove the tin foil and bake thirty more minutes or until the internal temperature reaches 165-degrees.
What goes well with baked chicken?
How do you get the crust to stick to chicken?
After dipping the chicken breasts into flour, dip them into eggs. The eggs will help bind the breadcrumbs to the chicken better. You will still have some falling off when you go to cut the chicken, but for the most part, the breading should stick.
- 4 chicken breasts
- 1/4 cup almond flour
- 2 eggs
- 1 cup Panko bread crumbs
- 1/2 cup grated parmesan
- 1 Tbsp. seasonings
Preheat oven to 400-degrees. Grease a casserole dish.
- Add the almond flour to one bowl.
- Add the eggs to another and beat.
- Finally, add the Panko breadcrumbs, grated parmesan cheese, and seasonings to another bowl and mix together.
- Cover the chicken with almond flour, then dip into the eggs, and finally into the Panko mixture.
- Place into the greased casserole dish.
- Cover with tin foil and bake for half an hour.
- After half an hour, remove the tin foil and bake for another half an hour or until the internal temperature reaches 165-degrees.
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Serving Size:1 breast
Amount Per Serving:Calories: 433 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 206mg Sodium: 548mg Carbohydrates: 23g Fiber: 2g Sugar: 2g Protein: 49g