Ingredients
Equipment
Method
- Preheat the oven to 425 degrees F and place a wire rack coated with nonstick spray on a rimmed baking sheet.
- Cut up the chicken into bite-size pieces. I like to use kitchen shears for this.
- Place the egg, flour, and breadcrumbs, mixed with the salt, into three shallow bowls.
- Coat the chicken pieces in the flour, egg, then the breadcrumbs and place onto the prepared baking sheet. Bake for 14-15 minutes or until completely cooked.
- Serve warm or at room temperature with ketchup, ranch, or marinara.
Notes
- Coat the wire rack well with nonstick spray: to ensure the breading doesn’t stick.
- Use all-purpose or gluten-free flour: as needed.
- Use Panko bread crumbs: for a crunchier result. Regular ones will work fine, too, but won’t be quite as crunchy.
- Use kitchen shears: to quickly cut up the chicken into smaller pieces.
- To reheat leftovers: place into the oven on a foil-lined baking sheet for 6-8 minutes at 375 degrees F.
- Egg-free: Omit the egg and use ½ cup whole milk instead.
- Gluten-free: Use gluten-free flour and gluten-free Panko.