Best Crispy Chicken Breast Fillet Recipe
Crispy and crunchy Oven Baked Chicken Fillets are life-changing! Chicken breast fillets are soaked in lemon garlic flavors and then coated with a golden parmesan panko crumb. No mess, no flour needed, no deep-frying! This restaurant-quality recipe is so easy to make and popular with kids and adults!
Servings: 4
Ingredients
- 1 ½ lb boneless skinless chicken breast cut half lengthwise and brined in saltwater, see instructions below
- 1 egg
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 3/4 teaspoon kosher salt or to taste, if you use regular table salt, you'll need 1/2 teaspoon
- 1/2 teaspoon freshly ground black pepper
- 1 cup Panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup freshly grated parmesan cheese
- optional oil spray
- optional chopped parsley for garnish
Instructions
- Brine chicken fillets: Fill a large bowl with 1 quart of water and 1/4 cup of kosher salt. Stir to combine and the salt is absorbed. Add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes. (If your plan to brine for more than 30 minutes, you’ll need to store the bowl in the refrigerator. Don’t brine for more than 6 hours.)
- Heat the oven: Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- Breading: In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
- Remove chicken fillets from the brine and rinse with water. Then pat dry with paper towels.
- Add chicken fillets into the egg mixture, shake off the excess.
- Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and lightly press the coating onto the chicken. (Optional: spray with oil spray for an extra crunchy texture.)
- Bake the chicken: Arrange chicken fillets on the baking sheet.
- Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through. (Optional: broil in the last 2 minutes for a golden crispy coating.)
Notes
- Don't skip the brining process as it's the secret to the most tender chicken fillets.
- Remove the chicken when the meat reaches an internal temperature of 165 ºF. Avoid poking the fillets too much, as this will release the juices.
- Allow the chicken to rest and cool before serving to “lock-in” the juices.
Nutrition
Calories: 301kcal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 790mg | Potassium: 508mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 2mg