Oven fried chicken is a bit healthier than deep fried chicken. And, although you get the texture of fried chicken, you do not have to clean up that greasy mess. The other benefit of this recipe is how versatile it is: you can serve the chicken as a main course or slice it for a delicious topping on a salad or as a snack. And it is so easy!
Advanced preparation is important here. Preheat the oven to 425 degrees. Line a sheet pan with aluminum foil (another easy clean-up step), place a rack in the pan and spray the rack with vegetable spray. Set out 3 shallow bowls (I use pie plates) as a dredging station. In one bowl, add ½ cup of flour. In another bowl beat 2 egg whites until they are frothy. In the third bowl, add 1 ½ cups of panko breadcrumbs and ¾ cup of finely chopped pecans.
Now you are ready to begin. For this dish, I like to use thin sliced chicken breast filets. Dry the chicken off with paper towels and sprinkle both sides with a little salt and freshly ground pepper. Dredge the chicken in flour (shaking off the excess) then in the egg whites letting the extra drip back into the bowl. Then dredge in the panko mixture pushing down to make sure the chicken is coated completely. Lay the chicken on the rack and spray with the top with vegetable spray.
Pop into the preheated oven and bake for 10 – 12 minutes. Flip the chicken over, spray the other side with vegetable spray and return to the oven for 8 – 10 minutes or until it registers 165 degrees on a thermometer.
And that is all there is! So easy! And delicious! I hope you will try it. Enjoy!