As a busy mom, I’m always looking for easy and delicious dinner recipes that my family will love. One of our favorite dishes is crispy chicken fritta baked in the oven. It’s quick, simple, and packed with flavor.
The key to making this dish is to butterfly and pound the chicken to create thin strips. This not only helps the chicken cook faster, but it also makes it more tender and juicy. Here’s how to do it:
- Start by selecting boneless, skinless chicken breasts. Place them on a cutting board and use a sharp knife to carefully slice them in half horizontally, creating two thin chicken cutlets.
- Place one chicken cutlet between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound the chicken until it is an even thickness, about 1/4 to 1/2 inch thick. Repeat with the remaining chicken cutlets.
- Once the chicken is pounded thin, it’s time to season it. I like to use a simple combination of salt, pepper, and garlic powder, but you can use whatever seasoning you prefer.
- Next, prepare the coating for the chicken. In a shallow dish, combine crushed rice crispy cereal, grated Parmesan cheese, and a little more of the same seasoning you used on the chicken.
- Dip each chicken strip into beaten eggs, then coat it in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they stick.
- Place the chicken strips on a baking sheet that has been lightly coated with cooking spray or lined with parchment paper. Bake in a preheated 400-degree oven for 15-20 minutes, or until the chicken is crispy and cooked through.
- Serve the crispy chicken fritta with your favorite dipping sauce, such as marinara, ranch, or honey mustard. It’s a crowd-pleaser that your whole family will love!
I love making this recipe because it’s so versatile. You can easily switch up the seasoning and coating to create different variations. Sometimes I like to use Italian seasoning and crushed croutons for a different flavor profile. Other times I use a mixture of cornmeal and breadcrumbs for extra crunch.
The best part about this recipe is that it’s a healthier alternative to traditional fried chicken fritta. Baking the chicken strips in the oven means you don’t need to use any extra oil or grease, which makes this dish lower in fat and calories.
Overall, crispy chicken fritta baked in the oven is a delicious and easy dinner recipe that your whole family will enjoy. By learning how to butterfly and pound chicken to create thin strips, you’ll be able to make this dish in no time at all. Give it a try and let me know what you think!
This healthier alternative to fried chicken is seasoned with a simple blend of spices and coated in rice crispy cereal and Parmesan cheese. With just a few simple steps, you can have a delicious and satisfying meal on the table in no time.
- 4 boneless, skinless chicken breasts
- 1 cup crushed rice crispy cereal
- 1/2 cup grated Parmesan cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- Preheat the oven to 400°F (205°C). Lightly grease a baking sheet with cooking spray or line it with parchment paper.
- Butterfly the chicken breasts by slicing them in half horizontally, creating two thin chicken cutlets. Place each cutlet between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until an even thickness of about 1/4 to 1/2 inch is achieved.
- In a ziploc bag, crush rice crispy cereal until it looks like panko breadcrumbs.
- Season the chicken with salt, black pepper, and garlic powder.
- In a shallow dish, mix together the crushed rice crispy cereal, grated Parmesan cheese, and a little more of the same seasoning you used on the chicken.
- Dip each chicken strip in the beaten eggs, then coat in the rice crispy mixture, pressing the rice crispies onto the chicken to ensure they stick.
- Place the chicken strips on the prepared baking sheet.
- Bake for 15-20 minutes, or until the chicken is crispy and cooked through. Serve with your favorite dipping sauce and enjoy!
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