Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced fine
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 tsp paprika

Instructions:

  1. Preheat the oven. Set it to 200°C (400°F). Line your baking sheet with parchment paper and set the wire rack on top. Note: This creates the airflow needed for crispiness.
  2. Prep the chicken. Pat the chicken breasts completely dry with paper towels. Pound them to a uniform 1/2 inch thickness using a mallet. Note: Dry meat helps the butter stick better.
  3. Mix the wet binder. In a shallow bowl, whisk the melted butter, minced garlic, lemon juice, salt, and pepper.
  4. Prep the dry crust. In a second bowl, combine Panko, Parmesan, Italian seasoning, and paprika. Stir until the paprika is evenly distributed.
  5. Coat the meat. Dip each chicken piece into the garlic butter, ensuring every nook is covered.
  6. Press the crust. Press the buttered chicken firmly into the Parmesan mixture. Use your hands to push the crumbs in until they are heavily coated.
  7. Arrange on rack. Place the coated chicken on the wire rack, leaving a bit of space between each piece.
  8. Bake the chicken. Bake for 20-30 minutes until the crust is golden brown and the internal temperature hits 74°C (165°F). According to the [USDA Food Safety guidelines](https://fdc.nal.usda.gov), this is the safe internal temp for poultry.
  9. Rest the meat. Remove from the oven and let it sit for 5 minutes. Note: This lets the juices redistribute so they don't run out when you cut it.