Meal prep this Crispy Baked Chicken with panko breading for an easy and flavourful protein source. Perfect for wraps, sandwiches, or salads!
This Crispy Baked Chicken is one of those recipes I come back to again and again because it's simple, reliable, and works with just about anything! Like my 5-Ingredient Chicken Salad and my Chickpea and Tuna Salad, it's a great option for an easy protein to build meals around for the week!
Instead of frying, this version uses panko breadcrumbs and the oven or air fryer to get that crispy, golden exterior without a lot of extra steps. The combination of spices and a little Dijon adds so much flavour, and the result is chicken that's crunchy on the outside and juicy on the inside.
Why This Recipe Is Dietitian Approved
- Meal prep staple. This chicken stores and reheats well, making it an easy protein to prep once and use throughout the week.
- Easy protein source. Made with simple ingredients and no frying, it's a straightforward way to add protein to meals without a lot of extra effort.
- Versatile and flexible. This crispy baked chicken works in wraps, salads, sandwiches, bowls, or alongside veggies and grains, which makes balanced meals easier to put together.
Crispy Chicken Recipe
Ingredients
Chicken breasts.
Oil. olive oil is added to the chicken breast to help all the spices and breadcrumbs stick to the chicken without needing eggs!
Panko. Panko breadcrumbs are essential to creating crispy, baked chicken without frying!
Spices. Paprika, garlic powder, onion powder, cayenne pepper, salt are all you need!
Dijon. Smooth dijon mustard is my secret to adding SO MUCH flavour to this chicken!
Olive oil spray. Optional but this is how you get the crispiest baked chicken!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven or airfryer to 400F.
- Use a sharp knife to gently slice the chicken lengthwise starting from the thickest part to the thinnest (top to bottom) .
- Add the chicken to a large bowl and coat with olive oil and dijon mustard.
- In a separate smaller bowl, mix together panko, paprika, garlic powder, onion powder, cayenne pepper powder and salt.
- Pour the breadcrumb and spice mixture the chicken and toss to combine.
- Arrange the chicken on a lined baking tray or in the basket of your airfryer. Spray lightly with olive oil spray. Bake for about 20-30 minutes, flipping halfway or air fry for about 20 minutes, flipping halfway. The chicken is done when the internal temperature reads 165F.
- Allow the chicken to rest for about 5 minutes before slicing.
Substitutions and Variations
To make gluten-free: use gluten free panko breadcrumbs.
To make dairy-free: this recipe is naturally dairy free.
To make nut-free: this recipe is naturally nut free.
Serve this crispy chicken with:
- Kale Caesar Pasta Salad
- Mediterannean Chopped Salad
- Crunchy Broccoli Coleslaw Salad
- Chicken Caesar Salad Kale Wrap
Equipment
Storage
This chicken is great for meal prep! Once cooked you can store in an airtight container in the fridge for up to 3-4 days. To reheat I recommend using the airfryer at 350F for about 5 minutes to avoid the breading getting soggy! TIP: Allow the chicken to cool FULLY before storing!
Top Tips for Success
I love to make this recipe with crispy chicken chunks as well! For this variation all you have to do is slice the chicken breast into 1 inch cubes before coating in the oil, dijon and tossing into the panko mixture!
Frequently Asked Questions
I would not recommend making this recipe with chicken thighs- as chicken thighs do have a higher fat content meaning the breading may not stick to the outside of the thighs!
More Staple Proteins Recipes
If you liked this crispy chicken, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this crispy chicken, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Crispy Chicken
Ingredients
- 2 chicken breasts, (about 1 lb) boneless, skinless
- 1 tablespoon olive oil
- ½ tablespoon smooth dijon mustard
- ½ cup panko breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper powder
- ½ teaspoon salt
Instructions
- Preheat oven or airfryer to 400F.
- Use a sharp knife to gently slice the chicken lengthwise starting from the thickest part to the thinnest (top to bottom).
- Add the chicken to a large bowl and coat with olive oil and dijon mustard.
- In a separate smaller bowl, mix together panko, paprika, garlic powder, onion powder, cayenne pepper powder and salt.
- Pour the breadcrumb and spice mixture over the chicken and toss to combine. Try to ensure the chicken is evenly coated.
- Arrange the chicken on a lined baking tray or in the basket of your airfryer. Spray lightly with olive oil spray. Bake for about 20-30 minutes, flipping halfway or air fry for about 20 minutes, flipping halfway. The chicken is done when the internal temperature reads 165F.
- Allow the chicken to rest for about 5 minutes before slicing.
Alexa C says
Just made these, and they came out great! I ended up using about 3/4 of the breadcrumbs recommended (somewhere between 1/4 and 1/2 cup) because that's all I needed to coat the 1lb of chicken tenders I had, and it still worked really well. Personally, I would use more salt next time, but that's not a problem for me since salt is one of the easiest things to add if anyone needs more. Thank you!
Nicole Addison says
BY FAR my favourite way to cook chicken!! I'm so happy I finally got this one posted! I hope you enjoy.
Ashley says
Omgoodness holy hot tamales this was delicious! I had to eat a piece instantly lol. I used homemade breadcrumbs rather than panko cause I'm a snob that way lol and regular mustard because I don't like dijon. Honestly this recipe is my new fave! Thank you so much for sharing it, you da bomb.