Ingredients for Baked Crumbed Chicken
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/4 cup sesame seeds
- 2 tablespoons paprika
- 1 tablespoon peri-peri seasoning
- 1 teaspoon baking powder
- 2 large eggs
- 1/4 cup milk
- 4 cloves garlic
- 1 teaspoon salt
- 1/4 cup butter
- 1/4 cup margarine
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How to Make Baked Crumbed Chicken
- Preheat oven to 220°C (425°F).
- Wash and thoroughly pat 4 boneless, skinless chicken breasts dry with paper towels.
- In a large clear plastic bag, combine 1 cup all-purpose flour, 1/4 cup sesame seeds, 2 tablespoons paprika, 1 tablespoon peri-peri seasoning, and 1 teaspoon baking powder. Shake to combine.
- In a separate bowl, whisk together 2 large eggs and 1/4 cup milk.
- In a pestle and mortar, pound 4 cloves garlic and 1 teaspoon salt until finely minced.
- Rub the garlic-salt mixture evenly over all sides of the chicken breasts.
- Dip each chicken breast in the egg mixture, allowing excess to drip off. Then, place in the plastic bag with the flour mixture and shake until evenly coated.
- Arrange the coated chicken breasts in a greased oven-proof baking dish, skin-side up (if using skin-on chicken).
- Melt 1/4 cup butter and 1/4 cup margarine. Pour evenly over the chicken pieces.
- Bake in the preheated oven for 40-60 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the crust is golden brown.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
0g
Fat
163g
Carbs
5g
