Ingredients:

  • 1 cup Panko breadcrumbs
  • 0.5 cup plain breadcrumbs
  • 1 tbsp vegetable oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp cayenne pepper
  • 1.5 lbs chicken breasts, sliced into even strips

Instructions:

  1. Prepare the mix. In a large gallon sized resealable plastic bag, combine the Panko, plain breadcrumbs, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne. Note: Mixing them dry first ensures the spices don't clump when you add the oil.
  2. Infuse the fat. Drizzle 1 tablespoon of vegetable oil directly into the bag. Note: This is the secret step that makes the crumbs toast beautifully in the oven.
  3. Massage the bag. Seal the bag and rub it vigorously between your hands for about 30 seconds. Wait until the crumbs look like wet sand.
  4. Heat the oven. Preheat your oven to 220°C (425°F) and set your wire rack over a baking sheet. Ensure the oven is fully up to temperature before you start breading.
  5. Dry the meat. Pat the chicken breast strips completely dry with paper towels. Note: Any surface moisture will cause the breading to steam and fall off.
  6. The first shake. Place two pieces of chicken into the bag at a time. Seal it tight and shake vigorously for 10 seconds until every inch is covered.
  7. Set the crust. While the chicken is in the bag, gently press the outside of the bag against the meat. Note: This helps those larger panko flakes really grab onto the protein.
  8. Arrange for airflow. Place the coated chicken on the wire rack, leaving at least 2 cm of space between each piece. Don't let them touch or they won't get crispy on the sides.
  9. Bake to perfection. Slide the tray into the center of the oven and bake for 20 minutes. Look for a deep mahogany color and a firm texture.
  10. Check the temp. Use a thermometer to confirm the internal temperature has reached 74°C (165°F). Let them rest for 2 minutes on the rack before serving to allow the crust to fully set.