Crunchy Baked Chicken


Crunchy Baked Chicken
This recipe can be altered to your taste - add or subtract the spices and herbs to your liking. It's really good cold the next day and makes a great picnic addition as long as it's kept cold until eaten.
  • Cut up chicken, I use 2 kgs (4.4 lbs) of boneless skinless chicken breasts cut in half.
  • 1 box Panko Bread Crumbs
  • ¼ cup olive oil
  • 1 tsp salt
  • 2 tsps. paprika
  • 2 tsps. celery salt
  • ½ tsp pepper
  • ¼ tsp garlic salt
  • 2 tsps. basil
  • 2 tsps. oregano
  1. Wash chicken and pierce it with a knife. ¼ - ½ inch slits work perfectly.
  2. Marinate it in milk (buttermilk or regular) for at least ½ hour.
  3. Shake milk off and coat with above mixture.
  4. I do it in batches to keep the breadcrumb mixture dry so it sticks better.
  5. I also use my knuckles to press the breadcrumbs into the chicken firmly.
  6. Bake at 375 for 40 minutes.


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