Ingredients

• 4 boneless, skinless chicken breasts (or cutlets), about 2 lbs
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 ½ cups panko breadcrumbs
• 2 tablespoons cornstarch (optional, for extra crispness)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• Olive oil spray
• Fresh parsley and lemon wedges, for serving (optional)

Instructions

1. Preheat oven to 425°F. Place a rimmed baking sheet in the oven, or lightly oil it beforehand, so it's hot when the chicken goes in.
2. Pat chicken dry. If using thick breasts, slice lengthwise from thickest to thinnest for even thickness.
3. Whisk eggs and Dijon mustard in one shallow bowl. Combine panko, cornstarch, paprika, garlic powder, onion powder, cayenne, and salt in a second bowl.
4. Dip chicken in egg mixture, then press into the panko mixture, coating evenly on both sides.
5. Remove the hot baking sheet from the oven and place breaded chicken directly on it (or on a wire rack set over it). Spray tops generously with olive oil.
6. Bake 18–22 minutes, until golden brown and internal temperature reaches 165°F.
7. Rest a few minutes before serving. Garnish with parsley and lemon wedges if desired.

Notes

• Preheating the pan is the single biggest factor in getting a crispy result.
• Don't skimp on the oil spray over the breading  it does the work that frying oil normally handles.
• For bone in pieces, expect a longer bake time of 35–45 minutes depending on size.

Storage

• Fridge: Airtight container, up to 3–4 days.
• Freezer: Wrapped tightly, up to 3 months.
• Reheat: Oven at 375°F for 10–15 minutes on a wire rack, or air fryer at 350–400°F for a few minutes. Avoid the microwave if possible.

Nutrition Estimate (per serving)