Quick and Easy Crumb-Coated Chicken


Do you remember those commercials for oven-fried-chicken coating mix? Why not make your own with less artificial flavors, salt, and at vastly reduced cost? I like to make a double recipe of the crumb mixture and store what I don’t need in a jar. Then when I want a quick dinner, I have it all prepared. Barb L.

Serves: 4


Crumb mixture:

2/3 cup cornflake crumbs or panko breadcrumbs

1 Tbsp all-purpose flour

2 tsp paprika

1 tsp dark brown sugar

¾ tsp garlic powder

¾ tsp onion powder

¾ tsp salt, if desired

½ tsp ground cumin

To Prepare Chicken:

4 bone-in chicken breast halves, about 2 pounds

1-2 Tbsp Flying Olive Gremolata, Garlic, Lemon, Chipotle, or Harissa Extra Virgin Olive Oil


Preheat the oven to 400 degrees F.

Combine the crumbs, flour, paprika, sugar, garlic powder, onion powder, salt, and cumin in a large zip-lock-type bag. Brush a little Flying Olive EVOO of Choice on a rimmed cookie sheet with aluminum foil. Pat the chicken dry and brush the remaining Flying Olive EVOO of Choice on the chicken breasts. Place one piece of chicken in the bag, close, and gently shake the bag to evenly coat the chicken. Transfer the chicken to the baking sheet.

Repeat with the remaining chicken pieces. Discard any remaining coating mix.

Bake until a thermometer inserted into the thickest part of each breast registers 165 degrees F, about 35-40 minutes.


Submitted by Barb L.