Soy-Free Classic Crumbed Chicken
Discover the ultimate comfort food classic with a dietary twist in this Soy-Free Classic Crumbed Chicken recipe! Perfectly crispy and golden, this crowd-pleaser features juicy chicken breasts coated in a flavorful blend of panko breadcrumbs, Parmesan cheese, and aromatic spices like garlic powder, onion powder, and paprika. Unlike traditional recipes, it skips soy-based ingredients, making it a great choice for those with dietary restrictions. The chicken is pan-seared to golden perfection and finished in the oven for a tender, juicy bite with a beautifully crunchy crust. Ready in just 45 minutes, this versatile dish pairs wonderfully with everything from creamy mashed potatoes to a refreshing green salad. Whether for a weeknight dinner or a special feast, this soy-free take on crumbed chicken promises maximum flavor with every bite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 0.5 cup whole milk
- 2 cups panko breadcrumbs
- 0.5 cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup olive oil
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts on a cutting board. Cover them with plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it in the egg mixture, letting the excess drip off. Finally, coat it with the breadcrumb mixture, pressing the crumbs onto the chicken to ensure a good coating.
Heat the olive oil in a large oven-proof skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 3-4 minutes per side, or until the crust is golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 10-12 minutes, or until fully cooked through and juices run clear. The internal temperature should reach 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes before serving.
Serve the crumbed chicken hot, accompanied by your favorite side dishes like mashed potatoes or a fresh green salad.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.9 g | ||
| Protein | 303.3 g | 607% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1657 mg | 127% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
