Breaded Baked Chicken Recipe - Food.com (2024)

FAQs

How do you keep breaded chicken crispy in the oven? ›

Oven method: Preheat your oven to 200-250°F (93-121°C). Place the fried chicken on a baking sheet and cover it loosely with foil. Place the baking sheet in the preheated oven and let it warm for 10-15 minutes. This will help the chicken stay crispy and warm.

Try either a higher oven temperature or more time. Probably higher temperature, unless your chicken was undercooked. Browning occurs above 212F (the boiling point of water), so it won't start until the moisture (eggs and milk) has cooked off of the outside of the chicken.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Cornstarch in the flour makes the crust crispier.

If your chicken is greasy, soggy and dry, you are probably cooking it at too low of a temperature for too long. If your oil isn't hot enough, the breading will absorb oil rather than become crispy, that's why it is greasy and soggy.

Next, toast the breadcrumbs.

Place them on a parchment-lined baking sheet, and toss them with the olive oil and salt. Spread them in an even layer, and bake at 350°F for 10-18 minutes, tossing halfway. They're ready when they're golden brown and crisp.

Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.

First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg. And third, the cutlet is coated in fresh breadcrumbs, which cling evenly to both sides thanks to the coating of egg.

Be cautious not to touch or turn the chicken too much. The same goes for baking your cutlets—give them space, flip them once, then it's hands off. The breading is also more likely to come off if the cutlets are touching each other. These steps will guarantee that breading stays on your chicken!

Why did my chicken breading fall off? ›

After all—the meat is the main event. First things first: The breading process must go as follows: flour, egg, crust. The flour step gives the egg something to adhere to. Without it, the breading would slide right off the meat.

Milk or Buttermilk:Dip the meat in milk or buttermilk before coating it with the breading. This helps the breading adhere to the meat. You can use dairy or non-dairy alternatives like almond milk or soy milk. Yogurt:Plain yogurt can serve as a good substitute for eggs in breading.

Fried Chicken Secret #1: A Salty Marinade = Juicier Meat

Adding plenty of salt to this mixture can help your chicken stay moist. This works in the exact same manner as a brine. A standard brine is a solution of salt dissolved in water (around 6% salt by weight).

Dip the chicken in egg and let the excess drip off. It's possible that the moisture in the egg is contributing to the sogginess, so next time you could try a few nuggets waiting for a few minutes to let the egg dry a bit to get tacky before applying the breadcrumbs.

While gluten is a common cause of soggy fried chicken or pork chops, it's by no means the only one. Another reason your fried chicken is turning out soggy is that the oil temperature is falling below the ideal frying level, which is right around (or slightly above) 350 degrees Fahrenheit.

If you wrap foil tightly around fried chicken (like you would if a roast needs to be kept warm), the poultry may stay warm but the crispy skin is going to get soggy.

The first is to microwave the chicken on a paper-towel-lined plate until it reaches an internal temperature of 165°F, about 3 to 6 minutes. This allows the chicken to reheat and defrost as quickly and safely as possible. Then bake the chicken in a preheated 400°F oven until the outside is crisp, about 7 to 10 minutes.