Prep Time 20m
Cook Time 30m
Ready Time 60m
Yield 4 servings

  • 1 cup plain crispy panko bread crumbs
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2/3 cup Pillsbury BEST™ All Purpose Flour
  • 4 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken breast halves
  • 2 large eggs
Preparation Directions
  • Step 1Heat large nonstick skillet over medium. Add bread crumbs; cook 5 minutes or until golden brown, stirring frequently.
  • Step 2Heat oven to 425°F. Combine flour, seasoned salt, pepper and cayenne pepper in large resealable plastic bag or shallow bowl.
  • Step 3Whisk eggs in shallow bowl until blended. Add chicken breasts to flour mixture, one at a time, turning to coat completely. After all chicken breasts are coated, add toasted bread crumbs to remaining flour mixture; mix well.
  • Step 4Dip chicken breasts in beaten egg, then into bread crumb mixture to coat. Let stand on wire rack 10 minutes to set coating.
  • Step 5Place oil in 13 x 9-inch baking pan, tilting to completely coat bottom of pan. Place pan in hot oven for 10 minutes to heat oil. Carefully remove from oven. Arrange chicken pieces in pan in single layer. Bake 10 minutes. Turn chicken breasts. Bake an additional 8 to 12 minutes or until internal temperature reads 170°F. Remove chicken from pan and drain on wire rack.
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