Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 0.5 cup mayonnaise
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • 2 tbsp melted salted butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A high temperature is vital for browning the panko before the meat overcooks.
  2. Dry the chicken. Use paper towels to pat the 4 chicken breasts completely dry. This is the most important step for adhesion.
  3. Season the meat. Sprinkle 0.5 tsp sea salt and 0.5 tsp cracked black pepper over both sides of the chicken.
  4. Mix the binder. In a small bowl, whisk 0.5 cup mayonnaise, 1 tsp garlic powder, and 1 tsp Italian seasoning until smooth.
  5. Prepare the breading. In a separate shallow dish, combine 1 cup Panko, 0.5 cup grated Parmesan, and 0.5 tsp smoked paprika.
  6. Add the butter. Drizzle 2 tbsp melted salted butter into the panko mixture and toss with a fork until the crumbs look like damp sand.
  7. Coat with mayo. Spread the mayonnaise mixture generously over the top and sides of each chicken breast.
  8. Press the crust. Press the mayo coated side of the chicken firmly into the panko mixture until a thick layer adheres.
  9. Bake the chicken. Place on your prepared rack and bake for 20 minutes until the crust is deep golden and the internal temp hits 165°F.
  10. Rest and garnish. Let the meat rest for 5 minutes, then sprinkle with 1 tbsp fresh parsley before serving.