If you've got hungry kids who'd happily live on chicken nuggets or schnitzel, these kosher baked oven breaded chicken breasts will be your new go-to recipe. They're an economical, healthier, and tastier alternative to frozen fried chicken, hot dogs, or processed sandwich meat. Prep and bake them in a large batch, so you'll have a stash in the freezer ready to go for quick meals.
- 4 to 6 chicken breasts (boneless, skinless)
- Optional: 1 cup flour (all-purpose)
- 2 large eggs
- 1 cup seasoned breadcrumbs (or matzo meal for Passover)
- 3 to 4 drops canola oil
- Heat the oven to 375 F (190 C). Generously grease a rimmed, flat baking sheet with canola oil.
- Set out three shallow pie dishes or deep plates—one with flour, one with beaten egg, one with seasoned breadcrumbs.
- 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.
- Then dip it into the beaten egg, shaking off any excess.
- Finally, dip it into the seasoned breadcrumbs or matzo meal.
- Lay the breaded chicken on the greased baking sheet. Drizzle each piece of chicken with a little oil.
- 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).
- Use well-seasoned bread crumbs for the tastiest chicken.
- 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.
- 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 the 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.
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.
|Nutritional Guidelines (per serving)|
|Total Fat||90 g|
|Saturated Fat||18 g|
|Unsaturated Fat||44 g|
|Dietary Fiber||2 g|