How to get Crispy Chicken without Frying
I’m just so excited about this blog post because it probably will change your cooking life, This Crispy Baked Chicken saves so much time and effort but you would never guess that from the result. I love food that is breaded but I do not like having to dredge things in flour, egg and breadcrumbs. Why? Because, first, it makes a mess and involves a lot of cleanup and dishes. Second, I am not a fan of food cooked in a lot of oil. This recipe requires only a slather of Greek yogurt and a small handful of crispy seasoned and oiled panko just patted all over the top of the chicken.
You can make this Crispy Baked Chicken in an Air Fryer or the Oven
With the advent of air fryers, crispy breaded bits of nibbley things have become incredibly popular. Now that you can have “fried” food that is practically free of oil, breaded chicken, shrimp and fish have become all the rage.
Getting food crispy in the air fryer or oven generally requires a thin dusting of breadcrumbs or panko on top of a flour and egg base.
No More Messy Bowls
Good news for you! I have invented an incredibly easy, efficient and healthier method for breading just about anything (cauliflower lovers unite!). Put aside everything you know about the egg and breadcrumb dredge (and all those unnecessary dishes to wash). Just stick with me here.
The method for making this Crispy Baked Chicken will turn everything you think about crispy, breaded food on its head. First, all you do is spread half a tablespoon of Greek yogurt on each chicken breast. This seals in the juices and makes the Baked Chicken nice and moist on the inside yet crispy on the outside. Then, in a small bowl you mix panko, smoked paprika, garlic and onion powder, salt and pepper with just enough olive oil and melted butter to bind the crispy coating.
And then… wait for it… you simply pat the yogurt-coated side of the chicken with the oil and seasoned breadcrumb mixture until it adheres. That’s it. Breading on only one side which lightens it up a bit (you’ll never miss the extra coating) and no spraying with oil because the panko already has the oil mixed in!
A quick bake in the air fryer or the oven and you will get the crispiest, juiciest chicken breast with the least amount of time, effort and dirty dishes!
Hot Honey Glaze Coming in Hot
Hot Nashville Chicken is all the rage these days. With good reason. If you like a little spice in your dishes, you can heat 1/3 cup of honey with a pinch or more of cayenne pepper (depending on your taste) and drizzle that all over the chicken before serving.
This Simple Process is not Limited to Crispy Chicken
Of course the same process can be used for shrimp or fish filets. So if you are looking for a quick, crispy, juicy chicken dish without a lot of time and effort, this is your winner! I would serve this with fluffy mashed sweet potatoes and roasted green beans, Brussels sprouts, or oven roasted carrots.
Bonus Tip: Fluffy Mashed Potatoes
For fluffy mashed potatoes (white or sweet), save 1/2 cup of the starchy potato water in which you have boiled the potatoes (like saving pasta water). Dribble it in when you whip the potatoes with a bit of butter and sour cream. Oh, do they get fluffy!
If you are eating a lot of comfort food now, the Crispy Baked Chicken will end up high on your dinner list. Take care. Be safe. Stay home…..please.
Crispy Baked Chicken
A simple one-step method of coating a chicken breast with Greek yogurt and seasoned panko crumbs for the easiest crispy chicken with no mess to clean up!
Ingredients
- For the topping:
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 1 cup panko
- ¾ teaspoon garlic powder not salt
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder not salt
- ½ teaspoon salt
- Ground pepper
- 4 boneless skinless chicken breasts pounded
- ½ cup Greek yogurt or sour cream
Instructions
-
Preheat oven to 425 degrees.
-
In a heatproof dish, melt the butter in the microwave. Add olive oil and combine the rest of the topping ingredients until the panko is well-coated. Set aside.
-
Dry chicken breasts with paper towels. Prepare a baking pan by lining with parchment paper and spraying it with cooking spray. Place chicken on the pan and evenly divide the Greek yogurt (or sour cream) among the chicken breasts. Spread with a knife until evenly coated.
-
Divide the panko mixture on the chicken breasts by mounding it in the center and then spreading and patting the mixture on the yogurt- coated chicken breasts. Gently press the panko down. Bake the chicken breasts for 12 minutes until they are cooked through.
-
If you want a slightly crispier top, broil the chicken for 3 minutes (no longer because you don’t want to overcook them).