How to Make Cheddar Crusted Chicken – Crispy, Juicy & Delicious

 

Chicken is probably one of the main proteins that we eat in my house.   Although it is not specifically cheap these days, it does tend to be much cheaper than beef.  Chicken Breasts are something I always have in the freezer. Chicken was not something we had very often when I was growing up.  It was expensive and considered to be an occasional real treat.

Perhaps once or (if we were lucky) twice a year our mother would make what she called Maryland Fried Chicken. She would coat chicken breasts in egg and crushed cracker crumbs and then pan fry them simply in butter and oil until they were crispy and golden brown. This was a real favorite of ours.  Mom hated frying anything.  She was loathe to dirty up the top of her stove with splatters, so this was not a common thing!  When we did get it, it was a real treat!

 

I am the exact opposite of mom in that I don't care if I dirty up the top of my stove or the oven. I love food so much that it is a price I quite happily pay to eat tasty food.  Delicious things like this Cheddar Crusted Chicken recipe which I am sharing with you today!  It is really not a messy dish to make actually.

Chicken breasts are coated in mayonnaise and then a crumb, spice and cheese coating, before baking to succulent perfection in a hot oven.  This is one of those chicken recipes that is quick and easy to make, using simple ingredients, with the end result being a chicken dish that melts in the mouth!

I have found lately that the chicken breasts we have been buying in the local grocery stores have been tough and almost inedible. I don't know what they are doing to them.  The chicken that I used on this occasion was some that I bought at a local chicken/egg producer/farm. It was a bit more expensive than the shop bought stuff, but the difference in texture and flavor was phenomenal!  I will no longer be buying my chicken at the grocery store if I can possibly help it!

In any case, this was a delicious supper dish that my daughter and I both enjoyed very much!  It was quick and easy to throw together. We enjoyed it with some homemade sweet potato fries, canned yellow beans and some zucchini coins. In retrospect I really should have skinned the sweet potatoes before using them.  The skins were rather tough.  They were rather on the small side. Perhaps that made a difference. It's never happened to me before.  The skin has always been my favorite part.

Anyways, tough sweet potato skins aside, I do hope you will make this tasty chicken dish and that when you do, you enjoy it as much as we did!  Delicious food need not be complicated!

 

INGREDIENTS NEEDED

TO MAKE CHEDDAR CRUSTED CHICKEN

There really isn't an awful lot required to make this simple yet delicious chicken dish! 

• 2 boneless, skinless, chicken breast fillets (About 5 ounces/135g each)
• 2 TBS full fat mayonnaise
• 1/3 cup (40g) panko bread crumbs
• 1/4 cup (21g) grated strong cheddar cheese
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

  

On this occasion I used chicken breasts which I purchased from a local chicken and egg producer. They were really lovely and tender. Much nicer than the ones which I have been able to buy in the shops recently. I think I will buy them from now on. They do cost a bit more, but the difference in flavor and texture was quite tangible.

I used Hellman's mayonnaise. Full fat.  It is my favorite mayonnaise. Low fat mayonnaises are nor recommended as they will not give you the same results.

Panko breadcrumbs can be purchased in most grocery stores today. They are lovely and crisp. Alternatively, you can make your own. There is a pretty good recipe here. 

I like to grate my own cheese.  Most pre-grated cheeses have things added to them to help them flow and not stick together, one being wood fiber. I don't want to eat that stuff.

Smoked paprika can be a bit spicy. You can cut down the amount needed if you wish, or use the equivalent in plain paprika, or even half paprika and half North American Chili powder, which is much milder than the U.K. version.

 

HOW TO MAKE

CHEDDAR CRUSTED CHICKEN

This is a really easy version of a crumbed chicken, loaded with flavor and quite simple to make. To make more than two servings, simply double the ingredients. Timings, etc. will stay the same.

1. Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with baking parchment. Set aside. (I also greased the paper, which isn't necessary, but I felt it would make for easier removal, especially with there being cheese in the coating.)
2. Trim your chicken breasts and pat dry with some paper towels. (Keeping the meat dry helps the coating to adhere better.)
3. Whisk the panko breadcrumbs, grated cheese, and all of the seasonings together in a bowl.
4. Brush both sides of each chicken breast with the mayonnaise. Press them into the panko mixture, one at a time. Press gently to help the crumbs adhere to the chicken. (You don't have to coat the bottom, but I like to coat the chicken all over.)
5. Place spaced apart on the paper lined baking sheet.
6. Bake in the preheated oven for 18 to 20 minutes until cooked through. The interior temperature should read 165*F/74*C.
7. Serve immediately with your favorite sides. (I served with canned yellow beans, homemade sweet potato fries and some leftover zucchini from the other day.)

 

HINTS & TIPS

FOR CHICKEN BREAST PERFECTION

 Chicken breast meat is an incredible canvas that you can use for layering on other flavors. When I see a piece of chicken breast meat I am inspired because, to me, they hold a world of opportunity and flavor.

1.  If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off.  The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories. 

2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.

3.  Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.

4.  Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces.  They will also cook faster this way.

5.  Overcooking.  This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan.  Let them rest, lightly covered for a few minutes and you will achieve perfection. 

 

A FEW OTHER

DELICIOUS AND SIMPLE 

CHICKEN RECIPES TO ENJOY

Chicken is something which we eat fairly often in my house. I have gathered quite a few delicious recipes through the years to help to keep it interesting.  Here are two of my favorites!

CAST IRON LEMON & ROSEMARY CHICKEN - The chicken for this delicious entree is brined overnight for succulent perfection!  This results in juicy and moist chicken with a beautiful texture and amazing flavors!  Not only does the brining bring this roast chicken to a new level of taste, but weighing it down as it is roasting ensures that it cooks evenly and maintains it's juicy succulence. Add to that the flavors of butter, lemon and rosemary, and you have a brilliant marriage made in heaven. 

SMOTHERED CHICKEN - This delicious chicken dish only tastes high in fat and calories.  This is the ultimate in comfort food, but its actually low in fat, calories and carbs. Diabetic friendly.  Serve with brown rice if you are diabetic, otherwise it goes very well with mashed potatoes   

  

Pin this recipe to your Main Dish, Cooking for Two, or Chicken boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: Serves 2

Author: Marie Rayner

Cheddar Crusted Chicken

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Crispy coated with a mix of panko and cheddar cheese, this chicken is tender, juicy and loaded with flavor. Sized for two but can easily be doubled!

Ingredients

• 2 boneless, skinless, chicken breast fillets (About 5 ounces/135g each)
• 2 TBS full fat mayonnaise
• 1/3 cup (40g) panko bread crumbs
• 1/4 cup (21g) grated strong cheddar cheese
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with baking parchment. Set aside.
2. Trim your chicken breasts and pat dry with some paper towels.
3. Whisk the panko breadcrumbs, grated cheese, and all of the seasonings together in a bowl.
4. Brush both sides of each chicken breast with the mayonnaise. Press them into the panko mixture, one at a time. Press gently to help the crumbs adhere to the chicken.
5. Place spaced apart on the paper lined baking sheet.
6. Bake in the preheated oven for 18 to 20 minutes until cooked through. The interior temperature should read 165*F/74*C.
7. Serve immediately with your favorite sides.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!!  

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.