Oven Chicken Fried Steak Recipe Easy
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Description
Oven chicken fried steak is a delicious and easy way to enjoy a classic Southern dish without all the mess and hassle of traditional frying. This recipe uses a simple combination of flour, spices, and breadcrumbs to create a crispy coating for tender, juicy chicken breasts. The dish is baked in the oven, so you don't have to worry about standing over a hot stove or dealing with splattering oil. This recipe is perfect for a family dinner or a casual weekend meal with friends.Prep Time
The prep time for this recipe is approximately 10-15 minutes.Cook Time
The cook time for this recipe is approximately 30-35 minutes.Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large bowl
- Small bowl
- Whisk or fork
- Tongs or fork
Method
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using).
- In a small bowl, beat the eggs.
- In another large bowl, combine the breadcrumbs and Parmesan cheese.
- Dip each chicken breast in the flour mixture, shaking off any excess.
- Dip the chicken in the beaten eggs, making sure to coat both sides.
- Coat the chicken in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they stick.
- Place the chicken breasts on the prepared baking sheet.
- Drizzle the olive oil over the chicken breasts.
- Bake for 30-35 minutes, or until the chicken is golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- You can use chicken tenderloins or chicken thighs instead of chicken breasts.
- If you don't have seasoned breadcrumbs, you can use plain breadcrumbs and add some Italian seasoning or other herbs and spices.
- You can serve the chicken with mashed potatoes, gravy, or your favorite sides.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately:- Calories: 443
- Protein: 44g
- Fat: 15g
- Carbohydrates: 29g
- Fiber: 2g
- Sugar: 1g
- Sodium: 1025mg
Recipes FAQ
Can I use a different type of meat for this recipe?
Yes, you can use chicken tenderloins or chicken thighs instead of chicken breasts. You can also use pork or beef if you prefer.Do I have to use breadcrumbs?
No, you can omit the breadcrumbs if you prefer. You can also use crushed cornflakes, panko breadcrumbs, or another type of coating.Can I make this recipe ahead of time?
Yes, you can prepare the chicken up to the point of baking, then cover and refrigerate for up to 24 hours before baking.Recipe Tips
- Make sure to use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) to be fully cooked.
- If you want a thicker coating, you can dip the chicken in the egg mixture and breadcrumb mixture twice.
- You can add more or less seasoning to the flour mixture, depending on your taste preferences.
- If the chicken is browning too quickly, you can cover it with foil halfway through the baking time.
- For a healthier version, you can use whole wheat flour, egg whites instead of whole eggs, and reduce the amount of breadcrumbs.
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