Breaded Chicken without Egg
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
273 kcal
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Course
Main Course
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Cuisine
American
Breaded Chicken without Egg
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Healthy and delicious crispy baked panko breaded chicken without eggs. Tender juicy chicken breaded in panko crumbs, yogurt, and Parmesan
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Ingredients
- 4 boneless skinless chicken breasts about 130 g/ 4.5 oz each
- 1 tablespoon vegetable oil
- 100 g panko breadcrumbs 3.5 oz/ 1 cup
- 25 g parmesan ¼ cup, Note 1
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon sweet or hot paprika powder
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons creamy yogurt
- Olive oil spray
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Instructions
- Preheat the oven to 220°C/ 430°F (convection oven 200°C/ 400°F). Line a baking sheet with parchment paper.
Roast panko:
- Heat the oil in a large frying pan. Fry the panko breadcrumbs, stirring almost continuously, for about 2 minutes or until golden. Immediately, transfer the panko onto a large container to cool (a baking dish or large shallow bowl) (Note 2).
Bread chicken:
- Breading station: Place flour on a large plate, and yogurt in a shallow bowl. Mix panko with the grated Parmesan, oregano, thyme, rosemary, paprika, salt, and pepper.
- Pat the chicken dry with kitchen towels.
- Flour: Place the chicken breast into the flour bowl and turn it around with tongs to flour it evenly. Lift each piece with the tongs and shake it gently to remove the excess flour.
- Yogurt: Turn the chicken pieces into the yogurt and coat it lightly. I prefer to use my hands and rub the chicken with the yogurt, this way the coating will not be too thick, the pieces should be just smeared with the yogurt and not thickly coated.
- Bread: Place the pieces into the panko mixture, turn it over and press it into the breading to coat.
Bake:
- Place the panko breaded chicken without egg on the baking tray. Spray it lightly with cooking spray. Bake for 10 minutes.
- Flip, spray the pieces lightly with oil, and continue baking for another 8 to 10 minutes or until cooked through (Note 3).
Notes
- It’s preferable to use freshly grated Parmesan. If using pre-grated and measuring that in cups, you might need less than ¼ cup as it has less volume than freshly grated cheese.
- You can also bake the panko breadcrumbs. Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit. Place them on a baking tray lined with parchment paper. Level well. Bake for about 5-7 minutes or until nicely golden, stirring once and leveling again after about 3 minutes. Transfer to a plate and let cool.
- Check the internal temperature with a meat thermometer; it should be 72°c/165°F (Amazon affiliate link).
Nutrition Information
Show Details
Serving
1g
Calories
273kcal
(14%)
Carbohydrates
25g
(8%)
Protein
17g
(34%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
33mg
(11%)
Sodium
741mg
(31%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 273kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 33mg | 11% |
| Sodium | 741mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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