Chicken breasts are one of those things that you either love or hate. They are often a go to protein but can get boring real quick. In our house, some prefer thighs and some prefer chicken breasts. However, everyone enjoys this version so it’s a staple in our house.

This is my go to make ahead perfectly baked chicken every time and it comes out tender and juicy and zero dry rubber at all.

INGREDIENTS:

• 2-3 Chicken Breasts
• 1 Egg Beaten with a pinch of salt and water
• Panko Breadcrumbs (I use the GF ones)
• Salt and seasoning to taste. I use Unami from TJ’s and add a pinch to my bread crumbs
• Avocado Oil Cooking Spray

PREPARE:

1. Preheat your convection oven or air fryer to 425. You can bake in a regular oven as well, it just won’t crisp up quite the same.
2. Cut your chicken into tender shapes and pound out to about 1/4 inch thick. DO NOT Skip this step. This is what ensures your tenders are tender and not rubber chews.
3. Dip the chicken into the egg and then press it into the breadcrumbs coating well on each side.
4. Place onto a wire rack over a pan. This is important to avoid the bottom getting soggy.
5. Spray the upside with a little cooking spray to help it crisp.
6. Bake on one side for 9 minutes
7. Flip and spray and bake on the other side for 8 minutes.
8. If your pieces are thinner, reduce each side by a minute.
9. You can pre dip and bread these and pop them in the freezer for a later meal. If you are baking them straight out of the freezer, increase the baking on each side by 2 to 3 minutes.
10. Optional flavor – Dip into maple mustard mixture instead of egg and then the breadcrumbs.
11. You can apply the same method for chicken warm to avoid the frying. Same method but them finish them off with sauce and cheese under the broiler and reduce your bake time on each side to avoid over cooking.