Simple Breaded Chicken Breast

More often than not, breaded chicken breast is dry and disappointing, no matter if it has been been fried or baked. But with the Anova Precision Oven, you can get juicy white meat and a crispy golden-brown crust by first cooking the chicken in sous vide mode, coating it with seasoned breadcrumbs, and returning it to the oven for a flash “fry.” And there’s no brining or marinating required! Make this combi oven breaded chicken breast recipe your own by adding grated Parmesan cheese, dried herbs, or other seasonings to the breadcrumb mix. Notes: You can use larger or smaller chicken breasts in this recipe, but keep in mind that thicker-cut or larger breasts may take a little longer to cook. Luckily, in sous vide mode, the thinner parts won’t be overcooked! I like to work with a generous amount of dredging ingredients. If you’d rather not use as much, you can reduce the amount of flour to 1/2 cup, eggs to two, and panko to 1 cup. Cut the seasonings for the dry ingredients in half.