Ingredients with Measurements:
- 4 Airline chicken breasts
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Cooking spray
Special equipment needed:
- Baking sheet
- Wire rack
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In another shallow bowl, whisk together the eggs and milk.
4. In a third shallow bowl, combine the panko breadcrumbs and Parmesan cheese.
5. Dredge each chicken breast in the flour mixture, shaking off any excess.
6. Dip the chicken in the egg mixture, then coat it in the breadcrumb mixture, pressing the crumbs onto the chicken to adhere.
7. Place the chicken on a wire rack set over a baking sheet that has been sprayed with cooking spray.
8. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F.
9. Remove the chicken from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 430
Fat: 11g
Saturated Fat: 3g
Cholesterol: 190mg
Sodium: 950mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 2g
Protein: 44g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
- Any hard cheese, such as Romano or Asiago, can be used instead of Parmesan cheese.
Variations:
- Add 1 tsp of dried herbs, such as thyme or rosemary, to the breadcrumb mixture for extra flavor.
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Serve the chicken with a dipping sauce, such as honey mustard or ranch.
Tips and tricks:
- To get the chicken extra crispy, spray the chicken with cooking spray before baking.
- Make sure to use a wire rack to allow air to circulate around the chicken and prevent it from getting soggy.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of greens, such as arugula or spinach, for a colorful and healthy presentation.
Garnishes:
Garnish the chicken with chopped fresh herbs, such as parsley or chives, for a pop of color and flavor.
Pairings:
This chicken pairs well with roasted vegetables, such as carrots or Brussels sprouts, or a simple side salad.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the chicken is not crispy enough, try spraying it with cooking spray before baking or broiling it for a few minutes at the end of cooking.
- If the chicken is not cooked through, continue baking it until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Airline chicken was a popular dish on airplanes in the 1950s and 1960s. It is named after the cut of chicken used, which includes the breast and the first wing joint.
Flavor profiles:
This chicken is crispy on the outside and juicy on the inside, with a savory and slightly salty flavor from the breadcrumb coating.
Serving suggestions:
Serve the chicken with a side of roasted vegetables or a simple side salad for a complete and satisfying meal.
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