Every now and then I crave fried chicken but don’t care the unhealthiness that comes with frying. Oven frying is healthier and you can get it crispy if you do it right. This recipe uses crumbled Trader Joe’s Cornbread crisps as the breading. It is baked and then drizzled with hot honey for that sweet, spicy and salty balance.
This recipe can be paired with just about anything for a quick and easy weeknight dinner. I went with mashed sweet potatoes but you can cut the chicken into strips and have it with fries.
For the baked cornbread breaded chicken, you will need about 20 crisp crumbled up and mixed with a little panko bread crumbs. I usually add a drizzle of olive oil to the crumbles to help make a crispy breading. You will also need an egg wash to dip the chicken in before the cornbread crumbles. Bake for about 17 to 20 minutes at 425 degrees and you have yourself a tasty protein for dinner.
One major tip when oven frying is making sure to use a baking rack. This will allow air to circulate underneath and prevent a soggy bottom layer. Once it is done, you will want to let it rest for about 5 minutes before digging in. I know, why wait for something delightful?
Baked Cornbread Breaded Chicken
- 1 chicken breast
- 1 cup crumbled cornbread crisp (about 25 cornbread crisps)
- ¼ cup panko breadcrumbs
- 1 egg (beaten)
- ½ tbsp olive oil (extra virgin)
- ½ tsp paprika
- salt and pepper (to taste)
Preheat oven to 425°. Mix the crumbled cornbread crisp and panko breadcrumbs on a plate and add the olive oil. Mix until the oil is incorporated into the breading.
Cut the chicken in half and pound using a meat tenderizer until it's about a quarter inch thick. Season the chicken with salt, pepper and paprika. Dip the seasoned chicken into the beaten egg first then the breading and set on a baking rack placed over a baking sheet.
Bake the chicken for about 17 minutes flipping halfway through. Make sure it reads a temperature of 165°. Allow to rest for about 5 minutes before digging in.
