How do I keep Double Breaded Chicken b*****s crunchy when I am ONLY baking them?

Question

I admit it. I am a terrible cook. However, my son seems to like this chicken that I made before. I dipped it in Italian bread crumbs as well as corn flakes spiced up with some spices. All which worked well together in his opinion (which is all I cared about). But My kitchen is VERY limited in many ways and the only thing I was wondering, is if there was a trick that did not involve pan frying that would help the chicken be more crunchy from the oven. ?? Also at what temp and for what times do the rest of you use? I think I used ~425 for ~15-20min. The b*****s were not overly thick but there was about at least 1 1/2 lbs of them. It was awhile ago.

Any ideas soon would be appreciated, I want to make it tonight.

Thank you in advance :)

Answer 1

You should try Panko bread crumbs. They are Japanese bread crumbs and they stay crunchy and stick to the chicken better than regular bread crumbs. When I make oven baked chicken b*****s I cook them at 350 degrees for about 35-45 minutes. Just cut into one if you aren't sure if they are done.

Answer 2

Unless you've pounded that chicken thin, you need to cook it a lot longer than 15 minutes.  Put it on a cookie sheet and bake at 325 for 45-60 minutes.  The skin will be crispy.

Answer 3

You have the right idea about high heat,(425-450 degrees) and I think you're pretty spot-on when it comes to the time too. I would say 15 minutes at 450 or 20 minutes at 425.My only advice is to put the chicken on a rack of some sort, instead of directly on the baking sheet. This will help the air circulate underneath the chicken, so you don't get a soggy bottom.

EDIT: My answer was assuming your chicken b*****s are boneless. If it's bone-in, then obviously you would need to cook them longer(but when you mentioned frying them in a pan, and their thickness, I figured they were boneless cutlets).