White Cheddar Crusted Chicken
Crispy baked chicken cutlets coated in panko and white cheddar powder. Easy 30-35 minute oven recipe plus tips for crunch, swaps, and storage.
Crispy, crunchy, and cheesy. This crusted chicken recipe is a perfect marriage of texture and flavor.
Submitted by: Lonnie R. from Chicago, IL
Yield: 4 - 6 servings
- Slice, pound and dredge chicken in flour, egg, then a panko and white cheddar mix for a crunchy crust.
- Bake 30 to 35 minutes at 375°F or until internal temperature reaches 165°F. Use cooking spray or a wire rack for extra crisp.
- You can swap proteins, use gluten free crumbs, fry instead of bake, and make ahead by freezing breaded cutlets.
Spices
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Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Can I use a different cut of chicken?
Yes. Boneless, skinless thighs work well but may need a little less bake time. Bone-in pieces will take longer. Pound any cut to about 1/2 inch so it cooks evenly and check that the internal temperature reaches 165°F.
What if I do not have white cheddar powder?
Substitute with finely grated white cheddar mixed into the panko. For better adhesion, pulse the shredded cheese in a food processor to make it finer or dry it briefly in a low oven. You can also use grated Parmesan or a powdered cheese from boxed mac and cheese as an easy alternative.
How can I make the crust extra crispy?
Use panko, press the crumbs firmly onto the chicken, and spray the coated side lightly with cooking oil. Bake on a wire rack over a sheet pan so air circulates. You can also broil 1 to 2 minutes at the end to deepen the color, watching closely so it does not burn.
Can I fry these instead of baking?
Yes. Heat oil to about 350°F and fry 3 to 5 minutes per side until golden and the center reaches 165°F. Drain on paper towels and serve immediately for best crunch.
How do I keep the breading from falling off?
Pat chicken dry, follow the order flour then egg then crumbs, and press the crumbs onto the meat. Let the breaded cutlets rest in the refrigerator for 10 to 20 minutes before baking. Using a shallow flour coating helps the egg stick better.
Can I make these ahead and freeze them?
Yes. Bread the cutlets, place them in a single layer on a baking sheet and freeze until solid. Transfer to a sealed bag. Bake from frozen, adding about 8 to 12 minutes to the baking time, or thaw in the fridge overnight and bake as directed.
Are there gluten free options?
Use gluten free all purpose flour or cornstarch for the first dredge and substitute gluten free panko or crushed gluten free crackers. Confirm any powdered cheese or seasonings are labeled gluten free.
What are good sauces and sides to serve with it?
Try garlic aioli, sriracha mayo, lemon wedges, a green salad, roasted vegetables, mashed potatoes, or rice. The crunchy, cheesy coating pairs well with tangy or spicy dips.
Can I use a different cut of chicken?
Yes. Boneless, skinless thighs work well but may need a little less bake time. Bone-in pieces will take longer. Pound any cut to about 1/2 inch so it cooks evenly and check that the internal temperature reaches 165°F.
What if I do not have white cheddar powder?
Substitute with finely grated white cheddar mixed into the panko. For better adhesion, pulse the shredded cheese in a food processor to make it finer or dry it briefly in a low oven. You can also use grated Parmesan or a powdered cheese from boxed mac and cheese as an easy alternative.
How can I make the crust extra crispy?
Use panko, press the crumbs firmly onto the chicken, and spray the coated side lightly with cooking oil. Bake on a wire rack over a sheet pan so air circulates. You can also broil 1 to 2 minutes at the end to deepen the color, watching closely so it does not burn.
Can I fry these instead of baking?
Yes. Heat oil to about 350°F and fry 3 to 5 minutes per side until golden and the center reaches 165°F. Drain on paper towels and serve immediately for best crunch.
How do I keep the breading from falling off?
Pat chicken dry, follow the order flour then egg then crumbs, and press the crumbs onto the meat. Let the breaded cutlets rest in the refrigerator for 10 to 20 minutes before baking. Using a shallow flour coating helps the egg stick better.
Can I make these ahead and freeze them?
Yes. Bread the cutlets, place them in a single layer on a baking sheet and freeze until solid. Transfer to a sealed bag. Bake from frozen, adding about 8 to 12 minutes to the baking time, or thaw in the fridge overnight and bake as directed.
Are there gluten free options?
Use gluten free all purpose flour or cornstarch for the first dredge and substitute gluten free panko or crushed gluten free crackers. Confirm any powdered cheese or seasonings are labeled gluten free.
What are good sauces and sides to serve with it?
Try garlic aioli, sriracha mayo, lemon wedges, a green salad, roasted vegetables, mashed potatoes, or rice. The crunchy, cheesy coating pairs well with tangy or spicy dips.
The chicken cutlets recipe sound great