Easy Crunchy Chicken

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I invented this recipe based on whatever I had in my cupboard, and when I cut into it to test the chicken for doneness...I heard a loud "CRUNCH". This is really great, tasty and really crunchy. And healthy too! Please note that the nutritional values on this recipe are totally out of whack because you end up throwing away most of the egg and breadcrumb mixture...not eating it!

Ingredients Nutrition


  1. Spray a roasting pan with PAM.
  2. Whisk the eggs and mustard together in a bowl.
  3. Mix all other ingredients, except the chicken, in another bowl.
  4. Leave the skin on the chicken. Wash it and pat it dry.
  5. Dip each piece of chicken in the egg/mustard mixture one at a time, then drop them into the dry mixture and cover them completely. Do each piece one at a time.
  6. Place the chicken pieces into the roasting pan and bake in the oven at 400 for 1 hour or until juices run clear in the thickest part of the breast.
  7. If you notice that the tops of each piece are not browning and still look 'floury', simply spray some pam on each piece and then return the chicken to the oven on 'broil' for about 5 minutes.
Most Helpful

This was yummy for our family too. I used chicken breast and omitted the breadcrumbs. It came out moist and crunchy. I topped mine with some buffalo wing sauce and ranch. Loved it!

Krista Roes May 27, 2010

Wow! You are gonna have to keep posting recipes because my family is fast falling in love with you! This chicken got a weird eye when they saw the oatmeal, but that soon turned to, "Mmmm!" My only change was to use A/P flour, as I was out of W/W. I used my own dried thyme and oregano & DH thanks you for proving to me that all coatings do not require "little twigs" (rosemary). ;) My picky toddler ate this right up & that speaks for itself! Thanks for sharing, Eva! We've really enjoyed your recipes. You've been adopted during Pick A Chef Spring 2010! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498

**Tinkerbell** March 28, 2010