Fried chicken is an ultimate crowd pleaser, but it's not the most weeknight (or waist) friendly dish. This baked-in-the-oven version is quick, tasty, and healthier, and still lets you indulge in crispy goodness!
500g chicken breasts, boneless & skinless
100g panko breadcrumbs
1 tbsp paprika
1/2 tsp salt
1/4 tsp black pepper
Heat oven to 190C
Slice chicken breasts into strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
In a bowl or container, whisk eggs with some salt and pepper. Combine panko, paprika, salt, and pepper in a container with a lid or Ziploc bag.
Dip chicken into eggs and then toss into panko mixture. Cover with lid or zip bag and shake until panko coats the chicken strips. Brush a sheet pan with oil and spread the coated chicken strips out onto the sheet pan. Bake for 12 to 15 minutes, until chicken is done and golden.
Enjoy chicken with your favorite condiment or sauce!