Ingredients:

  • 4 (170g / 6oz each) boneless, skinless chicken breasts
  • 1/2 cup (120g) real mayonnaise
  • 1 cup (60g) panko breadcrumbs
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (28g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika

Instructions:

  1. Prep the oven. Preheat to 400°F (200°C) and line a tray with parchment or a wire rack.
  2. Dry the meat. Pat the 4 chicken breasts dry with paper towels. Note: Surface moisture is the enemy of a crispy crust.
  3. Season simply. Sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper over both sides.
  4. Mix the binder. In a small bowl, stir 1/2 cup mayo, 2 minced garlic cloves, 1 tsp lemon juice, and 1/2 tsp oregano.
  5. Create the coating. In a separate shallow dish, combine 1 cup panko, 1/2 cup parm, and 1/2 tsp smoked paprika.
  6. Apply the mayo. Brush a thin, even layer of the mayo mixture over the top and sides of each breast.
  7. Dredge carefully. Press the mayo coated side firmly into the panko mixture until it is heavily encrusted.
  8. Add the finish. Drizzle 2 tbsp melted butter over the breaded tops to help with browning.
  9. Bake for 20 minutes. Cook until the crust is deep golden and the center reaches 165°F.
  10. Rest the meat. Let it sit for 5 minutes until the juices settle and the crust firms up.