Breaded Chicken without Egg

1. Preheat the oven to 220°C/ 430°F (convection oven 200°C/ 400°F). Line a baking sheet with parchment paper.

Roast panko:

1. 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:

1. 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.
2. Pat the chicken dry with kitchen towels.
3. 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.
4. 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.
5. Bread: Place the pieces into the panko mixture, turn it over and press it into the breading to coat.

Bake:

1. Place the panko breaded chicken without egg on the baking tray. Spray it lightly with cooking spray. Bake for 10 minutes.
2. Flip, spray the pieces lightly with oil, and continue baking for another 8 to 10 minutes or until cooked through (Note 3).