A delightful twist on breaded chicken, featuring a crispy herb-infused crust and tender, juicy meat.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy crust.
Cut the chicken breasts in half lengthwise, then cover them with plastic wrap and pound them to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tender meat.
In a mixing bowl, whisk together the eggs, seasoned salt, and black pepper.
Whisking well ensures the seasoning is evenly distributed.
On a plate, mix the panko breadcrumbs and dried herbs.
Use your hands to mix thoroughly for even coating.
Dip each chicken piece into the egg mixture, ensuring it is fully coated, then press it into the breadcrumb mixture to coat evenly.
Pressing firmly helps the breadcrumbs adhere better.
Place the coated chicken pieces on a baking sheet lined with parchment paper.
Lining the sheet prevents sticking and makes cleanup easier.
Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the crispy herb-crusted chicken warm with your favorite sides.
Garnish with fresh herbs for an extra touch of flavor.
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