Cookbook:Italian Crispy Chicken
| Italian Crispy Chicken | |
|---|---|
| Category | Chicken recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 4 ea. (24–32 ounces) boneless skinless chicken breasts
- ¼ cup garlic-flavored croutons, finely crushed
- ¼ cup Italian seasoned breadcrumbs
- ¾ cup all-purpose flour
- Canola oil
- 1 tbsp Italian seasoning
- 1 tbsp salt
- 1 tbsp freshly-ground black pepper
- 2 tbsp paprika
- 4 eggs, beaten
Procedure
[edit | edit source]- Combine flour and seasonings in a pie plate. Combine croutons and breadcrumbs in another pie plate, and place the eggs in another pie plate.
- Dredge chicken in flour then dip into eggs. Dredge in crouton mixture and let rest 2–3 minutes.
- Coat chicken with canola oil and place onto a greased sheet pan. Insert a probe thermometer into one of the pieces.
- Bake in a 425°F oven until internal temperature reaches 165°F. Serve warm.