I found this recipe in Martha Stewart's website and tweaked it to suit the ingredients I had on hand.
This breaded oven baked chicken is as crispy as its fried counterpart and the crispiness last longer as well. The downside was it was rather dry.
Oven Baked Crispy Chicken
For the chicken
1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups breadcrumbs
2 tablespoons olive oil
2 slabs of chicken breast, cut in strips
1/2 cup yogurt
For the dipping sauce
2 tablespoons Dijon mustard
1 tablespoon honey
A dash of toasted white and lack sesame seeds
Some veggie to go with it:
1 medium carrot, cut into sticks
1 cucumber, halved lengthwise, seeded, and cut into sticks
Oven temperature: 475F/260C.
- Preheat oven. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Place the breadcrumbs in a third shallow bowl.
- Coat the chicken strips first in flour, shaking off excess; then with egg, letting excess drip off and finally in breadcrumbs, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
- Meanwhile, in a small bowl, mix together yogurt, mustard, and honey, season with salt and pepper. Add a dash of toasted black and white sesame seeds for the colour and taste.