Crispy Oven Baked Chicken Fillet

Why You’ll Love This Recipe

Crispy Oven Baked Chicken Fillet is a healthier twist on a fried favorite, delivering all the crunch without the excess oil. These fillets are tender inside, crispy outside, and full of flavor—perfect for a quick dinner, meal prep, or a crowd-pleasing main course. Easy to make and versatile, they pair beautifully with sauces, salads, or sandwiches.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast filletspanko breadcrumbsparmesan cheesegarlic powderonion powderpaprikasalt and peppereggsall-purpose flourolive oil spray or cooking spray

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

Pound the chicken fillets to even thickness for uniform cooking.

In a bowl, combine panko breadcrumbs, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper.

Set up a breading station: one bowl with flour, one with beaten eggs, and one with the breadcrumb mixture.

Dredge each chicken fillet in flour, dip in the egg, then coat thoroughly with the breadcrumb mixture.

Place the breaded fillets on the prepared baking sheet and lightly spray the tops with olive oil or cooking spray.

Bake for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (75°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe yields 4 chicken fillets.
Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 35-40 minutes

Variations

Use crushed cornflakes instead of panko for extra crunch.

Add cayenne pepper or chili flakes for a spicy version.

Swap Parmesan for sharp cheddar in the breadcrumb mix.

Marinate the fillets in buttermilk before breading for extra tenderness.

Cut the fillets into strips for homemade chicken tenders.

storage/reheating

Store leftover chicken fillets in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 375°F (190°C) for 8-10 minutes to retain crispiness.
For longer storage, freeze cooked fillets for up to 2 months and reheat directly from frozen.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay juicy.

How do I get the crispiest coating?
Use panko, spray with oil, and bake on a wire rack if possible for better air circulation.

Can I make this gluten-free?
Yes, use gluten-free flour and breadcrumbs.

Do I need to flip the fillets during baking?
Flipping ensures even browning on both sides.

Can I prepare them in advance?
You can bread the fillets and refrigerate them for a few hours before baking.

What dips go well with this?
Try honey mustard, ranch, garlic aioli, or BBQ sauce.

Why did my coating fall off?
Make sure each layer (flour, egg, breadcrumbs) sticks well and avoid overhandling the coated fillets.

Is it okay to use pre-shredded Parmesan?
Freshly grated gives better texture, but pre-shredded works too.

Can I cook these in an air fryer?
Yes, air fry at 400°F (200°C) for 15-18 minutes, flipping halfway.

Do I need to marinate the chicken?
It’s optional, but a simple marinade can add more flavor and tenderness.

Conclusion

Crispy Oven Baked Chicken Fillet is a satisfying, better-for-you option that doesn’t compromise on taste or texture. With simple ingredients and a crunchy coating, it’s a go-to recipe for busy weeknights, family dinners, or healthy meal preps. Once you try it, you’ll keep coming back for more.

Print