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–+ servings
Close-up of three pieces of Crispy Oven Chicken With Crunchy Coating on a wooden board, sprinkled with herbs.

Crispy Oven Chicken With Crunchy Coating

This recipe makes crispy oven chicken with a crunchy coating. It is easy to make and perfect for a family dinner or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Toasting Panko 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

Breadcrumb
  • 1 1/2 cups panko breadcrumbs Note 1
  • Oil spray
Batter
  • 1 egg
  • 1 tbsp mayonnaise
  • 1 1/2 tbsp dijon mustard or other mustard
  • 2 tbsp flour
  • 1/2 tsp salt
  • Black pepper
Chicken
  • 500 g chicken tenderloins or breast cut into 2/3″ / 1.5cm thick slices, lengthwise
  • Oil spray

Equipment

  • Oven
  • Baking tray
  • Rack
  • Bowl
  • Tongs

Method
 

  1. Preheat oven to 200°C/390°F (180° fan-forced).
  2. Toast panko: Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
  3. Place a rack on a baking tray (not critical but bakes more evenly).
  4. Dredge batter: Place the Batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the Batter and toss to coat.
  5. Crumbing: Pick up chicken with tongs and place it into the panko bowl. Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray.
  6. Spray & bake: Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer will dry out the chicken.
  7. Serve: Remove from oven and serve immediately, with sauce of choice and sprinkled with fresh parsley, if desired.

Notes

Note 1: Panko breadcrumbs give a crispier coating than regular breadcrumbs. Note 2: Honey Mustard sauce is pictured, but any sauce of your choice works well.

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