Crispy Oven Fried Chicken

Ingredients

• 4chicken breasts
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)black pepper
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (1/2 tsp)garlic powder
• 2.5 ml (1/2 tsp)dried thyme
• 30 g (1/4 cup)pumpkin seeds
• 30 ml (2 tbsp)benne seeds (sesame seeds)
• 30 g (1/2 cup)panko breadcrumbs
• 120 g (1 cup)cornflour (cornstarch)
• 2 largeeggs
• 28 g (2 tbsp)unsalted butter
• to tastecooking spray

Instructions

1. 1

   Flatten the chicken

   Pound each chicken breast until it is an even thickness all over.

2. 2

   Heat the oven

   Preheat the oven to 220°C (425°F). Butter a baking sheet and put it in the oven for 5 minutes.

3. 3

   Mix the spices

   Stir the dry spices together and set the mixture aside.

4. 4

   Season the cornflour

   Put the cornflour in a wide bowl and mix in 1/2 tsp of the spice mixture.

5. 5

   Prepare the egg

   Beat the eggs in a mixing bowl and season them with another 1/2 tsp of the spice mixture. Set aside.

6. 6

   Crush the seeds

   Coarsely grind the pumpkin seeds in a spice grinder. Alternatively, put them in a plastic bag and crush them with the flat side of a heavy-based pan.

7. 7

   Make the coating

   In another bowl, combine the crushed pumpkin seeds, benne seeds and panko. Stir in 1/2 tsp of the spice mixture.

8. 8

   Season and dredge

   Season the chicken with the remaining spice mixture, then coat it in the seasoned cornflour.

9. 9

   Coat the chicken

   Dip each piece of chicken in the egg, then coat it generously in the breadcrumb mixture, pressing the crumbs onto the surface.

10. 10

    Bake until crisp

    Put the chicken on the heated baking sheet and spray the tops with cooking spray. Bake for 20 minutes, turning the chicken halfway through.

What is oven-fried chicken?

Oven-fried chicken takes the crisp coating associated with fried chicken and cooks it in the oven rather than in a deep fryer. This American-style version uses chicken breasts and a panko crust with seeds for extra crunch and a toasted, nutty flavour.

The method builds the coating in layers: seasoned cornflour first, egg to help it adhere, then the seed-and-panko mixture. Heating the buttered baking sheet before adding the chicken helps the underside start cooking straight away.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 54g protein, 37g carbs, 18g fat.

The chicken provides most of the protein, while the panko and cornflour contribute much of the carbohydrate. Butter, egg yolks, seeds and cooking spray contribute fat, with the seeds also adding some protein and fibre. Pair a serving with plenty of vegetables for a balanced plate.

The spice mixture

Balanced seasoning: Salt, pepper, smoked paprika, garlic powder and dried thyme are combined before being divided among the coating stages and the chicken itself. Measure out each portion as you go so the seasoning is shared across the dish.

Even coverage: The recipe uses small amounts of the spice mixture in the cornflour, egg and crumb coating, with the remainder on the chicken. This seasons both the meat and its crust.

Building a crunchy crust

Coarse seeds: Crush the pumpkin seeds rather than grinding them to a fine powder; the remaining pieces add texture. Benne seeds, a variety of sesame seed, bring a complementary nutty note.

Firm coating: Press the panko mixture onto the egg-coated chicken so it clings. Spray the top lightly before baking to help the crumb coating brown.

Why flatten the breasts?

Even thickness: Pounding the breasts flat helps them cook at a more consistent rate, rather than leaving a thick centre and thin edges. Keep the thickness reasonably even across each piece.

Gentle handling: If you are using a mallet, cover the chicken or place it between sheets of baking paper to contain splashes. Avoid pounding so hard that the meat tears.

Using the hot baking sheet

Preheat first: The recipe warms the buttered baking sheet in the oven for 5 minutes before the chicken goes on. Take care when handling it, as both the sheet and butter will be hot.

Turn halfway: The chicken bakes for 20 minutes in total, with a turn halfway through. Since breast size and thickness can vary, check that the thickest part is cooked through before serving.

What to serve with it

Fresh sides: Serve the chicken with a crisp green salad, slaw or steamed green vegetables to contrast with the crunchy coating. A sharp lemon dressing or squeeze of lemon also suits the nutty crust.

Heartier plates: Add mashed potatoes, roasted potatoes or a simple grain if you want a more filling meal. Keep the sides straightforward so the seasoned seed-and-panko coating remains the focus.

Recipe notes & tips

• Use a wide bowl for the cornflour so each breast is easier to coat evenly.
• Keep one hand for the dry coating and the other for the egg to make breading less messy.
• Crush the pumpkin seeds coarsely so they retain some texture in the crust.
• Press the crumbs onto the chicken rather than just dipping it into the mixture.
• Handle the preheated baking sheet carefully when arranging the coated chicken.
• Check the thickest part of a breast for doneness before serving.

Variations

• Add lemon: Serve with lemon wedges for a bright finish.
• Use other seeds: Replace the benne seeds with sesame seeds if that is what you have.
• Change the herbs: Swap the dried thyme for dried oregano for a different savoury note.
• Add heat: Mix a little cayenne into the dry spices for a spicier coating.
• Make it gluten-free: Use gluten-free panko and check that the cornflour and seasonings are labelled gluten-free.

Common mistakes to avoid

• Uneven chicken: Pound the breasts to a consistent thickness so they cook more evenly.
• Fine seed meal: Do not pulverise the pumpkin seeds; leave coarse pieces for texture.
• Loose crumbs: Press the panko mixture onto the chicken so the coating adheres.
• Cold baking sheet: Put the buttered sheet in the oven for the specified 5 minutes before adding the chicken.
• Guessing doneness: Check the thickest part of the chicken before serving, especially if the breasts vary in size.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until piping hot; this helps the coating crisp up again better than microwaving, though it may not be as crunchy as freshly baked.

Frequently asked questions