Oven Fried Chicken

Oven-fried Chicken


  • 2 ½ cups panko bread crumbs*
  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground black pepper
  • 1 ½ tablespoons paprika
  • 1 teaspoon dry mustard
  • ¼ cup all-purpose flour
  • 1 egg white
  • 4 chicken breasts, bone in
  • Nonstick cooking spray


Preheat oven to 350 degrees F. Combine breadcrumbs and the next five ingredients (through dry mustard) in a shallow dish. Lightly beat egg white and put it in an additional shallow dish. Put flour in a third shallow dish. Dredge each chicken breast in flour, then egg white, then breadcrumb mixture. Place breaded chicken breasts on a sheet pan (do not overlap) and lightly spray them with cooking spray to coat the breadcrumbs. Bake chicken, uncovered, for 35 minutes; turn chicken pieces. Bake for about 15 to 20 minutes longer, or until juices run clear from thickest pieces.

*Panko is a variety of breadcrumbs used in Japanese cuisine as a crunchy coating. Panko is made from bread without crusts, thus it has a crispier, airier texture than most types of breading. They can be found in most large grocery stores and may be stocked with the breadcrumbs or with other Asian foods.

Yield: About 4 servings

Nutritional Information Per Serving

  • Calories: 394
  • Carbohydrates: 32 grams
  • Fat: 7 grams
  • Saturated Fat: 2 grams
  • Sodium: 247 milligrams
Original recipe by Mike Bacha, executive chef, Emory University Hospital