Description
A delicious blend of tender chicken, jalapeños, and a crunchy coating that offers a delightful balance of spice and comfort.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 fresh jalapeños, diced
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 eggs, beaten
- Olive oil for marinating
Instructions
- Marinate the chicken: In a mixing bowl, combine diced jalapeños, olive oil, paprika, garlic powder, salt, and pepper. Add your chicken pieces and toss thoroughly to coat. Let it marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C) or prepare your air fryer to 375°F (190°C).
- Prepare the coating: In another bowl, whisk the eggs until frothy. In a separate shallow dish, place the panko breadcrumbs and season with a pinch of salt and pepper.
- Coat the chicken: Remove chicken pieces from the marinade, dip each piece into the egg mixture, then coat evenly with the panko breadcrumbs.
- Bake or air fry: Lay the coated chicken on a lined baking sheet or in the air fryer basket. Bake for 20-25 minutes or until golden brown, turning halfway through.
- Serve and enjoy: Let the chicken rest for a few minutes before serving with a cooling dip.
Notes
For a healthier option, consider using an air fryer. You can marinate the chicken a day in advance for more intense flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 155mg