Meal Prep Breaded Chicken (No Egg)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
252 kcal
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Course
Main Course
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Cuisine
American
Meal Prep Breaded Chicken (No Egg)
Description
This recipe prepares breaded chicken breasts by first seasoning them with salt and pepper, then dipping them in ranch dressing instead of eggs to help the Italian-style breadcrumbs adhere. The use of ranch dressing adds moisture and flavor while eliminating the need for eggs in the coating process. The chicken breasts are placed on a wire rack over a baking sheet, which allows hot air to circulate evenly around the chicken during baking, preventing soggy bottoms and promoting a crispy crust.
Baking at 400 degrees Fahrenheit for 30-35 minutes cooks the chicken thoroughly to an internal temperature of 165 degrees, while maintaining juiciness inside. Resting the chicken for at least five minutes before slicing preserves moisture and improves texture.
This breaded chicken is practical for meal prep, as it can be cooked in batches and stored for several days. The breading provides a flavorful, crunchy exterior without deep frying, making it a convenient oven-based method. The recipe suggests flattening uneven chicken pieces for even cooking and optionally brining for extra juiciness before breading.
Using a wire rack is emphasized as a key step to achieve crispness, and flipping halfway through baking is an alternate method if a rack is unavailable. Overall, the approach balances simplicity, texture, and flavor without requiring egg binding.
Ingredients
- 2 lb. chicken breast boneless, skinless
- 1/2 cup breadcrumbs Italian style, 56g
- 1/2 cup ranch dressing I used Ken’s brand, light, 120g
Instructions
- Preheat the oven to 400 degrees F. Place a wire rack on top of a large baking sheet.
- Pat chicken dry with a paper towel and season both sides generously with salt and pepper.
- In a flat, shallow dish, add the breadcrumbs.
- In a separate shallow dish, add the dressing. Create an assembly line in this order: chicken, dressing, breadcrumbs, baking sheet.
- Dip each chicken breast in the dressing, then in the breadcrumbs, and then onto the prepared baking sheet. Arrange the coated chicken breasts on the wire rack and top with any remaining breadcrumbs.
- Bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Let sit for at least 5 minutes before slicing and enjoy!
Notes
- Pound thicker chicken pieces evenly to ensure uniform cooking throughout.
- Brine chicken in lukewarm salt water for at least 15 minutes before breading to enhance juiciness and tenderness.
- Rest cooked chicken for 5 minutes before slicing to retain moisture.
- Baking on a wire rack is recommended to maintain crispiness on all sides and avoid soggy bottoms.
- If a wire rack is unavailable, flip the chicken halfway through baking to crisp both sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1/6 of recipe (141g) | |
| Calories | 252kcal | 13% |
| Carbohydrates | 8.3g | 3% |
| Protein | 35.9g | 72% |
| Fat | 8.4g | 13% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 113mg | 38% |
| Fiber | 0.3g | 1% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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