Prep time 10 minutes

Cook time 45 minutes


1 cup Contadina® Traditional Unseasoned Bread Crumbs

1 tsp. paprika

1 tsp. garlic powder

1/2 tsp. salt and 1/4 tsp. black pepper

2 eggs or 1/2 cup milk

3 lb. bone-in chicken pieces, skin on or skin removed (6 to 8 pieces)


  1. Heat oven to 400°F.  In a pie dish or shallow plate, combine breadcrumbs, paprika, garlic powder, salt and pepper.  Lightly beat eggs or pour milk in a medium bowl.

  2. Dip chicken pieces in egg or milk, then press into bread crumbs to coat, gently shaking off any excess.  Discard any remaining egg or breadcrumb mixture.

  3. Arrange chicken skin-side-up on a large, rimmed baking sheet lined with parchment paper.  Bake, uncovered, 45 to 55 minutes or until light golden brown and chicken is no longer pink inside near the bone (165°F).  Smaller pieces will be done before larger pieces.

TIP:  For crispier coating when preparing skinless chicken (bone-in or boneless), spray coated chicken with cooking spray before baking.


Boneless Skinless Chicken Breasts:  Prepare recipe as directed, except use 2 lb. boneless, skinless chicken breast halves and bake 20 to 25 minutes or until no longer pink inside (165°F).   Large pieces can be sliced in half horizontally before coating and baking.

Spicy: Stir 1/4 to 1/2 tsp. cayenne into breadcrumbs with paprika and garlic powder in Step 1

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