Stay-on crust for oven baked chicken?

[wewokahorn]

I"ve received helpful hints from this forum before, so here goes.I'm trying to keep a crispy crust on skinless chicken breasts when baked in the oven. I imagine I've tried over a dozen recipes and I always get a crispy crust, and it never stays on the chicken! Any tips/tricks would be appreciated because I'm down to my last option...coating the chicken with Elmers School Glue.

 

[LdyLnghrn]

I have a very simple recipe that I make with skinless chicken, and the crust always seems to stay on just fine. I imagine that you can use whatever you would like for the crust (bread crumbs, crushed tortilla chips, crushed corn flakes, crushed rice crispies, etc...)

Nacho Chicken
Boneless/skinless chicken
Mayo or Miracle Whip (depending on what is in your fridge)
crushed Nacho Cheese Doritos

coat the chicken liberally with the mayo/miracle whip, and roll in your choice of coating. Bake at 375 degrees for 25-30 min (cut thickest part of the chicken to make sure it is done all the way through).

 

[wewokahorn]

^^^^

Thanks Ldy, I'll give it a try.

 

[foxyhorn]

Equal parts bread crumbs and grated pecrorino romano (1/3 each is more than enough for 2 breasts). Add a little parmesean cheese if you have some in the fridge. Coat top side of chicken with the mix and bake. This stays crisp and is delicous over a salad or served with some garlic spinach.

 

[DallasCowpoke]

1: Lightly dredge chicken pieces in flour. Shake off excess.

2: Roll in egg wash. (beaten egg w/ 1-2 tsp water)

3: Roll chic pieces in your desired crust.

4: Preheat oven to 450. Place coated chic pieces in this hot oven for 5-8 mins, THEN LOWER HEAT to your desired cooking temp and adjust your overall cooking time accordingly.

5: DO NOT TURN!!!

 

[MirrOlure]

Crushed Ruffles potato chips make a good crust. And I use a thin coat of yellow mustard as my base.