Breaded Chicken Breast 101

Emily Farris
Emily Farris
September 27, 2021
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.
Serves
2
Prep Time
00:15
Cook Time
00:40
Breaded Chicken Breast 101
4.67 (3)
1162
Ingredients
2 (8-ounce)
boneless, skinless chicken breasts (see note)
2 tsp
garlic powder
Table salt
1 cup
all-purpose flour (see note)
3 large
eggs (see note)
2 cups
panko breadcrumbs (see note)
Freshly ground black pepper
Nonstick oil spray
Steps

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear

2. Season Chicken

Season each chicken breast with 1/4 teaspoon salt and 1/4 teaspoon garlic powder, making sure to get the seasonings on all sides. Place on a rimmed sheet pan.
Season Chicken

3. Insert Probe

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

4. Cook

Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 30 minutes (see note). Remove from the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear
142°F Probe Target

5. Adjust Oven for Browning

Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top, Rear

6. Prepare Dredging Ingredients

In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon garlic powder. In a second shallow bowl, whisk together the eggs. In a third shallow bowl, stir together the panko, 2 teaspoons salt, 1 teaspoon garlic powder, and 1/2 teaspoon pepper. Spray one oven rack with nonstick oil spray and place next to the bowl of panko.
Prepare Dredging Ingredients

7. Dredge

Gently pat each chicken breast dry with a paper towel. Working one breast at a time, dip 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 panko 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 nonstick oil spray.
Dredge

8. Brown

Transfer the rack to the middle position in the oven and place a clean sheet pan on a second rack in the lowest position. Cook until the chicken is browned, 7 to 10 minutes. Keep a close eye on the chicken to make sure it doesn’t burn.
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 5 minutes. Serve as a main dish, or on a sandwich or salad.
Serve
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