Crispy Oven-Fried Chicken with Garden Salad 🍗🥗
Ingredients
For the chicken:
4 boneless chicken breasts or thighs
1 cup breadcrumbs (or panko for extra crunch)
½ cup grated Parmesan (optional)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt
2 eggs, beaten
1 tbsp olive oil
For the garden salad:
Mixed lettuce
Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Carrot, shredded
Simple dressing:
2 tbsp olive oil
1 tbsp lemon juice or vinegar
Salt and pepper to taste
Instructions
Preheat the oven to 200°C (400°F).
Mix the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
Dip each piece of chicken into the beaten eggs, then coat well in the breadcrumb mixture.
Place the chicken on a baking tray lined with parchment paper and lightly drizzle or spray with olive oil.
Bake for 25–30 minutes, turning halfway through, until golden brown and the internal temperature reaches 74°C (165°F).
Toss the salad vegetables together and drizzle with the dressing.
Serve the crispy oven-fried chicken alongside the fresh garden salad.
Serving suggestion: Pair with roasted potatoes, steamed vegetables, or a light yogurt herb dip for a complete meal. 🍽️
