Cooking Tips and Questions - Crunchy Oven Baked Breaded Chicken?

03-12-2008, 11:45 PM
Instead of frying my chicken in oil, I've been using the oven to bake it. Its ends up very soggy though, not crunchy at all. Any tips on how I can make it crunchy? Thanks!

Shy Moment
03-13-2008, 12:10 AM
This is what I do. Spray a pan with oil. Put chicken on pan and then spray chicken. Season how ever you would like. You can also bread the chicken. I found a great breading with only 1 gram of fat and 10 carbs for 1/4 of a cup. Bake until done. THEN place chicken under broiler for a few min. This will crisp the chicken. We eat chicken like this instead of fried chicken now. You don't get exactly the same crispness but pretty close.

03-13-2008, 12:29 AM
I bake breaded chicken a couple of nights per week (Made some tonight). We don't have to have fried anymore. Use breadcrumbs laced with any seasonings you like. I usually use seasoned salt, onion powder and/or garlic powder.

Spray a foiled lined baking sheet (shallow pan works best) with cooking spray and heat it the 375 - 425 degree oven while breading the breasts. Just wet the breast (water) and place in crumbs. I use a fork and actually press and roll crumbs into the breast. Once the all the breasts are breaded, add them to the heated pan (all at once). Then spray each of them with more cooking spray. I bake at 375 - 425 for 24 -25 minutes. Cook until internal temp reaches 165 or until done. It is crunchy everytime!

* Variations
- Use half breadcrumbs and half cornmeal
- Sometimes if I want them to be less crunchy I use ww flour for 1/4 portion of the bread crumb mix.
- I only use boneless skinless chicken (thighs or breasts).
- add dried basil or lemon pepper to the crumbs (anything you like)
- used soy sauce, mustard, or any other condiment in place of water.

03-13-2008, 12:34 AM
For really, really crunchy chicken, skip the regular breadcrumbs and head over to the Asian foods section for some Panko.

Then dredge your chicken in, in this order:
1. Whole wheat flour, lightly...shake to remove excess
2. Egg beaters or egg white
3. Panko

Then lay the chicken on a baking rack (not straight on the bottom of the want the hot air to circulate around) and bake at 400 degrees or so until cooked through.

Shy Moment
03-13-2008, 08:22 PM
Thanks, I am going to try that.

03-14-2008, 03:37 PM
I just use extra crispy shake and bake. It does get a little soggy on the pan-down-side. Maybe turning it part-way through would help.

Shy Moment
03-14-2008, 06:42 PM
Yes it works much better if it keep turning it.

03-14-2008, 06:48 PM
I never put mind directly onto the pan. I always use a small rack. The fat drips off and doesn't make soggy meat.

Panko is one of my best friends.