Breaded Chicken Breast 101

Emily Farris
Emily Farris
November 5, 2020
More often than not, breaded chicken breast is dry and disappointing, whether it’s 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.
Prep Time
Cook Time
Breaded Chicken Breast 101
4.67 (3)
2 8 oz
Chicken breast
2 tsp
Garlic powder
1 cup
All-purpose flour
Large eggs
2 cups
Panko breadcrumbs
Table salt
Black pepper
Non-stick cooking spray

1. Preheat

Preheat the oven for the first cook.
Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear

2. Season raw chicken

Rub all sides of each chicken breast with ¼ teaspoon table salt and ¼ teaspoon garlic powder and arrange on the sheet pan included with your Anova Precision Oven.
Season raw chicken

3. Insert probe

Insert the probe into the thickest part of the largest chicken breast.
Insert probe

4. First cook

Cook until the chicken reaches an internal temperature of 142ºF, about 30 minutes. Thicker-cut or larger breasts may take a little longer to cook, but in sous vide mode the thinner parts won’t get overcooked!
Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear
142°F Probe Target

5. Remove pan and adjust oven settings

Remove the pan from the oven and set aside. Adjust the oven settings for the second cook. (This should happen automatically if you’re using the app.)
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top, Rear

6. Prepare dredge line

Set up three shallow dishes to prepare for dredging the chicken. The first is seasoned flour (1 cup all-purpose flour, 1 teaspoon table salt, ½ teaspoon garlic powder, all mixed). The second is three eggs, whisked. The third is seasoned panko (2 cups panko breadcrumbs, 2 teaspoons table salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, all mixed). At the end of the dredge line, prepare the rack included with your Anova Precision Oven by coating it with non-stick cooking spray.
Prepare dredge line

7. Dredge

Gently pat each chicken breast dry with a paper towel. Working one breast at a time, dip the chicken in the flour and turn to make sure it’s evenly, but lightly, coated. Then dip it in the eggs, turning to make sure it’s fully coated. Finally dip the chicken in the breadcrumbs and make sure it’s fully coated. Transfer the chicken to the prepared rack, repeat with the second piece, then lightly spray the top of both with the non-stick cooking spray.

8. Second cook

Place the pan with the prepared chicken on the middle rack setting to crisp the breading. (Optional: To keep your oven cleaner, place a clean sheet pan on the lowest rack setting to catch any crumbs.) Start watching it at seven minutes to ensure it doesn’t get too brown.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top, Rear
00:10 Timer

9. Serve

Remove the rack from the oven and let the chicken rest on the rack for five minutes. Serve as a main, or on a sandwich or salad.
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