Cheddar Crunch Chicken (Printable Version)
Sharp cheddar covers chicken under a crunchy cracker layer. Juicy, golden, and ready to please everyone.
# What You'll Need:
→ Main Ingredients
01 -
60 g cheese cracker crumbs or panko (swap in gluten-free if you like)
02 -
100 g sharp cheddar, grated
03 -
2 large eggs, whisked up
04 -
35 g all-purpose flour (gluten-free flour works too)
05 -
Salt plus some black pepper to your taste
06 -
0.5 teaspoon dried oregano
07 -
0.25 teaspoon garlic powder
08 -
0.25 teaspoon onion powder
09 -
450 g chicken breasts or thighs (get them boneless and skin-free, trimmed and cut open)
# Steps to Follow:
01 -
Chill for a few minutes after baking, then dish it up with anything you like.
02 -
Crank up your oven to 200°C. Let the chicken cook for 20 to 25 minutes till the coating's golden and the middle hits 74°C.
03 -
Set a wire rack on top of a baking sheet. Lay out your coated chicken here so it stays crispy.
04 -
Now roll your cheesy chicken pieces in the cracker crumbs or panko until they're totally covered.
05 -
Push each chicken piece into the shredded cheddar so it sticks on thick.
06 -
Next, dunk the flour-covered chicken in your beaten eggs so it gets nice and sticky.
07 -
Drag your seasoned chicken through the flour, tap off what doesn’t stick.
08 -
Toss both sides of the chicken with salt, pepper, oregano, onion and garlic powders.
# Additional Notes:
01 -
Toss in a bit of cayenne or paprika into the crumb layer if you want some extra punch.
02 -
You can skip the gluten by grabbing gluten-free flour and crumbs.
03 -
Stash leftovers in the fridge for up to 2 days, then pop them back in the oven to get them crispy again.