Ingredients:

  • 4 boneless, skinless chicken breasts (6 oz each)
  • 1 cup Panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.5 cup high-quality mayonnaise
  • 1 tbsp Dijon mustard

Instructions:

  1. Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Note: High heat is essential for that immediate sizzle and browning.
  2. Pat the 4 chicken breasts dry with paper towels. Until the surface is completely matte.
  3. In a small bowl, whisk 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp sea salt, and 0.25 tsp pepper.
  4. In a separate shallow dish, toss 1 cup Panko and 1 cup freshly grated Parmesan until well combined.
  5. Brush a thick, even layer of the mayo mixture over both sides of each chicken breast. Note: This is your glue, so don't leave any bald spots.
  6. Press the mayo coated chicken firmly into the Panko Parmesan mixture. Until every inch is heavily coated.
  7. Place the chicken on the prepared pan. For maximum crunch, place a wire rack on the pan and set the chicken on top.
  8. Slide the pan into the oven and bake for 15 minutes. Until the crust is golden brown and the internal temp hits 165°F.
  9. Remove from the oven and let the chicken sit for 5 minutes. Until the juices redistribute for a velvety texture.