Breaded Baked Boneless Chicken
For families with hungry, growing children, these Breaded Baked Boneless Chicken Breasts are the answer to your prayers. Quickly bread and bake them in a large batch. Then store them in the refrigerator or freezer for the kids to warm in the micro or pack in their lunch bags. Referred to as not fried schnitzel in Israel and baked chicken nuggets in the States, these are an economical, healthier and tastier main dish for your kids than frozen fried chicken, hot dogs or processed sandwich meat.
Prep Time: 15 m
Cook Time: 1 h 15 m
Yield: Same as pieces of chicken used
Course: Poultry Entree
Occasion: Family Meat Dinner, Shabbat Lunch
Skill: Intermediate
Ingredients
- boneless, skinless chicken thighs
- eggs
- seasoned bread crumbs
- canola oil
Instructions
- Preheat oven to 375° F (190° C)
- With canola oil, generiously grease the bottom of a large pyrex dish, big enough to hold all your chicken pieces in one layer.
- Dip the chicken in the egg and then the bread crumbs. Place skin-side-up in the greased pyrex. Repeat until all the chicken is breaded.
- Pour canola oil into your hand, and drip it over the chicken pieces. Use enough oil for the chicken to be crispy after it is baked.
- Bake the chicken at 375° F (190° C) for 75-90 minutes, depending on how well done you like your chicken.