Italian Crispy Chicken

Name: Italian Crispy Chicken
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 ea. (24–32 ounces) boneless skinless chicken breasts; ¼ cup garlic-flavored croutons, finely crushed; ¼ cup Italian seasoned breadcrumbs; ¾ cup all-purpose flour; Canola oil; 1 tbsp Italian seasoning; 1 tbsp salt; 1 tbsp freshly-ground black pepper; 2 tbsp paprika; 4 eggs, beaten

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

436kcal · 22% of your day

Protein: 55 g · 46% of 120 g
Carbs: 26 g · 12% of 220 g
Fat: 11 g · 17% of 65 g

3 g
Fibre: 1 g
Sugar: 1973 mg
Sodium: 290 g
Serving size

Calculated from all 9 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 4 servings of about 289 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

4 ea. (24–32 ounces) boneless skinless chicken breasts
¼ cup garlic-flavored croutons, finely crushed
¼ cup Italian seasoned breadcrumbs
¾ cup all-purpose flour
Canola oil
1 tbsp Italian seasoning
1 tbsp salt
1 tbsp freshly-ground black pepper
2 tbsp paprika
4 eggs, beaten

Ingredients for 4 servings (1.2 kg) · the original recipe

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Method

1
Combine flour and seasonings in a pie plate. Combine croutons and breadcrumbs in another pie plate, and place the eggs in another pie plate.
2
Dredge chicken in flour then dip into eggs. Dredge in crouton mixture and let rest 2–3 minutes.
3
Coat chicken with canola oil and place onto a greased sheet pan. Insert a probe thermometer into one of the pieces.
4
Bake in a 425°F oven until internal temperature reaches 165°F. Serve warm.
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Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.