Another throwback food that I will always love. And remember: It’s not junk food unless you make it yourself! It’s super easy, cheap and it doesn’t take ton of time to make. Of course it’s also made with real, wholesome ingredients.
2 large boneless, skinless chicken breasts
1/2 cup of whole wheat flour
1 teaspoon paprika
1 large egg, lightly beaten
1 cup panko bread crumbs
Preheat your oven to 425°F (220° C) Turn your convection oven fan on if you have one. Line a baking sheet with a silicone baking mat or parchment paper.
To cut the chicken breasts, remove the tendon which is the small muscle on the back of the breast that separates from the breast. With a sharp knife, slice each breast into 4-5 even pieces.
Now set up a breading station with 3 medium size bowls or shallow dishes. Add the flour to the first bowl, whisk the egg in the second bowl, and mix the bread crumbs with the paprika in the third bowl. First transfer a chicken strip into the flour, making sure it is fully covered. Next, transfer to the egg mixture. Next, the bread crumb mixture. Lastly place them on a baking tray. For better results, do this for separately for each chicken piece.
To help the crust crisp up, lightly spray them with cooking spray before putting them in the oven until it’s light brown and chicken is cooked through, which is 20 minutes or so. Serve with my maple BBQ sauce!
This recipe can serve up to 4 people and it can be kept in the fridge for 2-3 days.