Dinner Rush! Crispy Oven-Fried Chicken with Chard-Kale Salad

Get ready for holiday season gluttony by baking this panko-breadcrumb-coated oven-fried chicken. (It's actually crispy.)

It’s not hard to spend the holiday season feeling overstuffed. Fruit pies, cider doughnuts and slow-cooker stews are regular party-circuit fare. Get yourself ready for the onslaught by recharging your system with some fried chicken.

Don’t worry; it’s not the traditional greasy stuff. This one hits the oven (not the frying pan) with a coating of crispy panko breadcrumbs for all the comfort of the original and just a fraction of the calories. I know there are lots of oven-fried-chicken recipes out there, but this one is different. Here’s why:

1) It’s actually crispy. The secret is to toast the panko for a few minutes before you bread the chicken. Panko has great texture, but toasting gives it even more of that satisfying crunch. Instant success.

2) The breading actually stays on the chicken (a novel idea, I know). When you mix a bit of flour with the beaten eggs to make a paste, those toasted panko bits more easily adhere to the chicken while it's baking.

Double the secrets must mean double the success. Sounds like you’re in for a winner winner chicken dinner.

Crispy Oven-Fried Chicken with Chard-Kale Salad
Total Time: 35 min
Inactive Prep: 10 min
Prep: 5 min
Cook: 20 min
Yield: 4 servings
Level: Easy
For the chicken:
1 1/2 cups panko
1/4 cup + 2 tablespoons all-purpose flour, divided
2 large eggs
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
4 boneless, skinless chicken breasts
Salt and ground black pepper
For the salad:
1 small bunch rainbow chard, stems removed, leaves chopped
1 small bunch kale, stems removed, leaves chopped
Juice of 1/2 lemon
3 tablespoons extra virgin olive oil
1/4 cup flat-leaf parsley, chopped
1/4 cup toasted pumpkin seeds
1/4 cup shaved pecorino cheese

Preheat oven to 400 degrees F.

Spread the panko onto a baking sheet and toast, tossing occasionally, until golden brown, 5 to 6 minutes. Let cool.

Set up three wide, shallow dishes on a work surface. Add 1/4 cup flour to the first. Beat the eggs and 2 tablespoons flour in the second. In the third, toss the panko with the onion powder, garlic powder and paprika. Season the chicken with salt and pepper and coat each piece first in the flour, shaking off the excess, then in the egg mixture and finally in the seasoned panko. Arrange the chicken on a baking sheet and bake until cooked through, about 20 minutes.

While the chicken is baking, prepare the salad. In a large bowl toss the chard and kale with the lemon juice and let sit for 5 minutes. Toss in the olive oil and parsley, and season with salt and pepper. Garnish with pumpkin seeds and cheese.

Serve the chicken with the salad.

NOTE: Easily wash your greens by filling up a large bowl (or the kitchen sink) with cold water. Chop the greens, toss them in the water and add more water if needed so that there’s at least 1 inch of space between the floating greens and the bottom of the bowl. Give them a good swishing and then let the water sit still for a few minutes so that all of the sediment can sink to the bottom. Lift the greens out of the water, dry them in a salad spinner or on a tea towel and you’re ready to go.

Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he’s now the Digital Content Manager for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Instagram or visiting his website at patrickwdecker.com.

Keep Reading

Next Up

Dinner Rush! Chicken Legs with Roasted Grapes and White Cheddar Grits

Entertain over the holidays with an easy chicken dish that is impressive and perfect, whether it's date night or a party for 12.

Dinner Rush! Jumbo Stuffed Meatballs with Spicy Tomato Sauce

Ramp up the standard meatball with these gigantic stuffed meatballs, which are the perfect holiday party food.

Debi Mazar’s Holiday Dinner Party Tips

Extra Virgin's Debi Mazar shares her tips for throwing a dinner party during the holidays.

How to Host a Potluck Dinner Party

Follow these tips to ensure your collaborative dinner party goes smoothly

Hump Day Snack: Smokey Mezcal Hot Chocolate

As the winter season (and cold weather!) near, stay warm and toasty with this recipe for Smokey Mezcal Hot Chocolate.

Holiday Stress Tips

Make sure you're able to actually enjoy your Christmas party by planning in advance and doing a little bit of smart prep work.

How to Pair Wines With Sweets

Get our guide to which wines are appropriate for your dessert soiree.

Sifted: Hot Chocolate Cake, Sparkling Pomegranate Margaritas + More

Give 2014 the ultimate send-off with recipes for cakes, cocktails and other creations.


Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c


3pm | 2c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Extreme Cake Makers

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Extreme Cake Makers

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Mondays 8|7c

Home for the Holidays

So Much Pretty Food Here