Cheesy Crispy Coated Chicken (Print-Friendly Format)
Chicken baked with sharp cheddar and crisp cracker topping. Golden, juicy, and sure to satisfy the whole family.
# Required Ingredients:
→ Main Ingredients
01 -
450 g boneless, skinless chicken breasts or thighs, trimmed and butterflied
02 -
0.25 teaspoon onion powder
03 -
0.25 teaspoon garlic powder
04 -
0.5 teaspoon dried oregano
05 -
Salt and freshly ground black pepper to taste
06 -
35 g plain flour (use gluten-free flour as preferred)
07 -
2 large eggs, lightly beaten
08 -
100 g sharp cheddar cheese, shredded
09 -
60 g cheese cracker crumbs or panko breadcrumbs
# How to Make It:
01 -
Sprinkle both sides of the chicken with onion powder, garlic powder, oregano, salt, and pepper.
02 -
Dredge each piece of chicken in flour, shaking off any excess.
03 -
Dip the floured chicken into the beaten eggs, ensuring an even coating.
04 -
Press each piece of chicken into shredded cheddar cheese to adhere a generous layer.
05 -
Coat the cheese-covered chicken thoroughly with cracker crumbs or panko.
06 -
Arrange the coated chicken on a wire rack placed over a baking sheet for optimal crispiness.
07 -
Preheat oven to 200°C. Bake chicken for 20–25 minutes, or until the internal temperature reaches 74°C and the coating is golden brown.
08 -
Allow the chicken to rest for several minutes before serving with your preferred accompaniments.
# Additional Information:
01 -
For enhanced flavour, add additional seasonings such as paprika or cayenne to the crumb mixture.
02 -
Substitute gluten-free flour and gluten-free crumbs to accommodate dietary needs.
03 -
Refrigerate any leftovers for up to 2 days and reheat in the oven for best texture.