Easy Cheddar Baked Chicken (Print version)
Juicy chicken breasts baked with a crisp cheddar, breadcrumb, and cornflake coating for an easy family dinner.
# Ingredients:
For the chicken
01 -
4 boneless, skinless chicken breasts, about 1 1/2 lb (680 g)
02 -
1/2 cup (60 g) all-purpose flour
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon paprika
07 -
1 large egg
08 -
1 tablespoon milk
09 -
1 cup (115 g) shredded sharp cheddar cheese
10 -
1/2 cup (55 g) seasoned breadcrumbs
11 -
1 cup (30 g) cornflakes, lightly crushed
12 -
4 tablespoons (56 g) unsalted butter, divided
# Instructions:
01 -
Heat the oven to 375°F. Melt 2 tablespoons of the butter and spread it in a 9x13-inch baking dish.
02 -
In a shallow dish, stir together the flour, salt, pepper, garlic powder, and paprika.
03 -
In a second shallow dish, whisk the egg and milk until smooth.
04 -
In a third shallow dish, combine the cheddar cheese, seasoned breadcrumbs, and crushed cornflakes.
05 -
Pat the chicken dry. Coat each piece in the flour mixture, dip it in the egg mixture, then press it firmly into the cheddar crumb mixture.
06 -
Place the coated chicken in the prepared dish. Dot the tops with the remaining 2 tablespoons butter. Bake for 25-30 minutes, until crisp and the thickest part reaches 165°F.
07 -
Let the chicken rest for 5 minutes before serving so the juices settle and the coating firms up.
# Good to know:
01 -
Pound very thick chicken breasts to an even thickness for steady baking.
02 -
Best served right after baking while the coating is crisp.
03 -
Reheat leftovers in the oven or air fryer for the best texture.