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When I was going through my Reeder app on my Mac this morning, I came across some deliciousness. Originally, I had taken out pork chops to make for dinner. But as soon as I saw this, I changed my mind quickly. The pork chops went back in the freezer (don’t worry, they had only been out for about 5 minutes or so), and out came a packet of boneless skinless breasts.
Lauren used bone-in thighs in her recipe, but I haven’t bought bone-in chicken since we lived in Indy. There is less fat in the boneless skinless breasts, so I opted to use those instead. And it makes me feel extra happy when I find a random recipe and I actually have all of the ingredients on hand. I’ve slowly begun to pad my pantry with staples so that I don’t have to stop in the middle of the day and run out to the store, because I always end up getting more crap than I actually went for.
The chicken came out delicious! However, when I make it again (because I know I will), I think I will spice it up some more. My cajun seasoning seems to be getting close to being out of date, because it’s not very cajun at all. I bought the components to make my own, I just have to use up what I have first. And I will likely kick up the amount of hot sauce I add to the egg wash. I couldn’t taste it at all when it was cooked. Though, the chicken was extremely tasty with the seasonings that I used.
Another difference is that, instead of using a baking sheet to bake these in the oven, I used one of my IKEA 365+ non-stick frying pans. They are completely oven safe, and they work wonderfully! I just sprayed some cooking spray on it, plopped the chicken breasts in it and threw the whole pan in the oven. If you don’t have an oven-safe frying pan, I would definitely look into investing in one!
In other news, I am happy to be living in Philly for many reasons, but one of which is Shop Rite. Growing up in Jersey, Shop Rite was our go-to grocery store. I live right around the corner from one, and it’s truly a godsend. Mainly because I found out yesterday that they have sharp white cheddar cheese shreds in their own brand! Since I’ve been living here, I’ve tried several different varieties, including Kraft and Sargento, but the best I’ve found thus far has been Shop Rite’s brand. My mom says I’m spoiled to be able to buy it anywhere, because we were never able to find it anywhere in Indy. What can I say, I love cheese! And as you can see, I used some in tonight’s side dish, which was cheesy broccoli rice.
A lighter take on an old fried favorite. These boneless chicken breasts are triple dipped and "fried" in the oven in deliciously seasoned panko crumbs, making them not only better for you, but tasty as well!
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup all purpose flour, plus salt and pepper to taste
- 1 egg
- 2 tbsp milk
- 3 dashes hot sauce, plus salt and pepper to taste
- 3/4 cup panko bread crumbs
- 1 1/2 tsp cajun seasoning
- 1/2 tsp paprika
- 1 tsp Perfect Pinch Rotisserie Chicken seasoning
- salt and pepper to taste
- 1 1/2 tbsp oil (I used vegetable)
Directions
- Preheat oven to 400 degrees. Spray a non-stick oven safe frying pan with cooking spray and set aside.
- In a shallow bowl, stir together flour, salt and pepper. In another shallow bowl, whisk together egg, milk, hot sauce, salt and pepper. In a third shallow bowl, stir together panko crumbs, cajun seasoning, paprika, rotisserie seasoning, salt, pepper and oil until evenly mixed.
- Dredge prepared chicken in flour. Dip into egg mixture. Press into panko breading and place in prepared frying pan.
- Bake for 15 minutes and flip chicken breasts over. Bake for another 15 minutes, or until crust is golden and chicken is completely cooked through.
Notes
This recipe was adapted from Lauren's Latest.
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recipe oven fried chicken boneless skinless panko
