Description

This Easy Summer Oven-Fried Chicken is perfectly crispy without using oil. Juicy, tender chicken coated in a seasoned breadcrumb mixture is baked to golden perfection — a healthier alternative to traditional fried chicken.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (or drumsticks)

1 cup whole wheat breadcrumbs

1/2 cup grated Parmesan cheese

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/2 cup unsweetened almond milk or other plant milk

1 tbsp Dijon mustard

Cooking spray or parchment paper for baking

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.

2. In a shallow bowl, mix breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.

3. In another bowl, whisk together almond milk and Dijon mustard.

4. Dip each chicken piece in the milk mixture, then coat thoroughly with breadcrumb mixture.

5. Place coated chicken on the prepared baking sheet.

6. Bake for 35–45 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and golden brown.

7. Optional: For extra crispiness, broil for 2–3 minutes at the end.

8. Serve hot with your favorite sides.

Notes

You can use skinless chicken if preferred, but adjust cooking time slightly.

Breadcrumbs can be seasoned with your favorite herbs or spices for extra flavor.

This recipe works well for a quick weeknight dinner or meal prep.