Italian Crispy Chicken
Source and licence
"Italian Crispy Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Italian_Crispy_Chicken, revision 4513516), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Italian_Crispy_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513516
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 ea. (24–32 ounces) boneless skinless chicken breasts
- ¼ cup garlic-flavored croutons, finely crushed
- ¼ cup Italian seasoned breadcrumbs
- ¾ cup all-purpose flour
- Canola oil
- 1 tbsp Italian seasoning
- 1 tbsp salt
- 1 tbsp freshly-ground black pepper
- 2 tbsp paprika
- 4 eggs, beaten
Method
- Combine flour and seasonings in a pie plate. Combine croutons and breadcrumbs in another pie plate, and place the eggs in another pie plate.
- Dredge chicken in flour then dip into eggs. Dredge in crouton mixture and let rest 2–3 minutes.
- Coat chicken with canola oil and place onto a greased sheet pan. Insert a probe thermometer into one of the pieces.
- Bake in a 425°F oven until internal temperature reaches 165°F. Serve warm.