Crispy, juicy, high-protein goodness—this baked chicken hits every mark. Easy to prep, hard to stop eating. Let’s go. 🍗🔥
𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐟𝐚𝐜𝐭𝐬 𝐩𝐞𝐫 6 oz 𝐬𝐞𝐫𝐯𝐢𝐧𝐠
Calories — 633
Protein — 72g
Fat — 23g
Carbs — 29g:
𝘏𝘦𝘳𝘦’𝘴 𝘸𝘩𝘢𝘵 𝘺𝘰𝘶’𝘭𝘭 𝘯𝘦𝘦𝘥:
3 lbs chicken breast, evenly pounded (~1/2in thick)
4 eggs, beaten
4-8 tablespoons of arrowroot powder
2 1/2 cups seasoned breadcrumbs
3 teaspoons garlic powder
1 teaspoon onion powder
4 tablespoons Italian seasoning
Salt and pepper to taste
Olive or avocado oil spray
𝘏𝘦𝘳𝘦’𝘴 𝘸𝘩𝘢𝘵 𝘵𝘰 𝘥𝘰:
— Preheat your oven to 400. Line a large baking sheet with foil or parchment, then place an all-metal cooling rack on top of the liner. Spray with cooking oil.
— Pound your chicken so that all breasts are of even thickness, we suggest about 1/2in thick. Pat dry, then place your chicken in a large mixing bowl, and sprinkle with 4 tablespoons (to start) of arrowroot powder and mix until all chicken is coated. Add more arrowroot, one tablespoon at a time, in order to coat all those chickens.
— In a shallow dish or bowl, mix the breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.
— In another bowl, beat your eggs (we never said this was a one-pan recipe, ok?)
— Take your arrowroot-coated chicken and dredge in the egg, shaking off any excess, and coat all sides with the breadcrumbs. Place on your lined and racked baking sheet.
— Repeat until all chickens are dredged and coated, and spray your cooking oil (olive or avocado) generously all over the chickens (both sides). Ensure there are no more dry pieces of breadcrumbs. Seriously soak those bad boys.
— Bake for 25:00 or until the chicken reaches an internal temp of 165. The chicken will continue to cook once out of the oven, so do not over bake!
— Let cool for 5:00, then serve it up.
𝐍𝐨𝐭𝐞𝐬:
— Baking your chicken on a cooling rack gives your birds a better chance of crisping without steaming. But if you don’t have a cooling rack you can pop in the oven, that’s fine.
— Sprinkle additional flaky salt on top for max savory-ness.