Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 teaspoon kosher salt (5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional - 1.25ml)
  • 2 large eggs (100g), lightly beaten
  • 1 1/2 cups panko breadcrumbs (75g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. Pound chicken breasts to an even 1/2-inch thickness. Season with salt and pepper.
  2. In the first dish, combine flour, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). In the second dish, place the beaten eggs. In the third dish, combine panko breadcrumbs and Parmesan cheese.
  3. Dredge each chicken breast in the flour mixture, then dip in the egg, and finally coat thoroughly with the panko mixture, pressing lightly to adhere.
  4. Lightly grease a baking sheet with olive oil or cooking spray. Place a wire rack on the baking sheet for maximum crispness.
  5. Place breaded chicken breasts on the prepared baking sheet, ensuring they are not overcrowded. Drizzle the tops with the remaining olive oil.
  6. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the breading is golden brown.