Having soggy baked breaded chicken can be disappointing. The crispy breading is one of the best parts! There are a few common reasons why baked breaded chicken can turn out soggy:
Batter is too thin
If the batter coating is too thin or watery, it won’t hold up well during baking. Make sure your batter has an even consistency – not too thick but not runny. Use about 1/2 cup flour seasoned with salt, pepper, paprika and garlic powder. Add 1 egg and 1/4 cup milk or water. The batter should lightly coat the chicken.
Breading is too fine
Using breadcrumbs that are too fine can lead to a soggy coating. Opt for panko breadcrumbs or crush crackers into coarser crumbs. The larger crumb size will help the coating stay crispy in the oven.
Chicken isn’t dry before breading
Any moisture on the surface of the chicken will make the breading wet and soggy. Make sure to pat the chicken pieces very dry with paper towels before dipping in batter and breadcrumbs. Allowing the battered chicken to sit for 5-10 minutes before baking will also help absorb any excess moisture.
Oven temperature is too low
If the oven isn’t hot enough, this can lead to a soggy crust. Bake breaded chicken at a high temperature like 425°F to crisp the coating quickly before the interior overcooks. Place chicken in the upper third of the oven for best results.
Baked too long
Overbaking is another culprit for a soggy crust. Once the breading turns golden brown, test the internal temperature of the thickest part of the chicken. It should register 165°F. Any longer and the crust will start to soak up juices from the chicken as it continues cooking.
Stored improperly
If baked breaded chicken is tightly wrapped or stored in a way that traps moisture, the crispy coating can lose its crunch. Store baked chicken uncovered or loosely covered in the refrigerator. Reheating in a hot oven or toaster oven will help revive the crispy texture.
Tips for Crispy Baked Breaded Chicken
Follow these tips for perfectly crispy baked breaded chicken every time:
- Dry chicken pieces thoroughly – use paper towels to pat very dry
- Use an even, thick batter that adheres to the chicken
- Coat chicken in coarse, dry breadcrumbs
- Let battered chicken rest 5-10 minutes before baking
- Bake at high heat – 425°F
- Bake in the upper third of the oven
- Bake until internal temperature reaches 165°F
- Allow to rest 5 minutes before cutting
- Store uncovered or loosely covered
- Reheat in a hot oven to recrisp
Breading Tips
For perfectly crispy, non-soggy breading, follow these tips:
| Breading | Tip |
|---|---|
| Flour | Use all-purpose flour seasoned with salt, pepper, garlic powder, paprika |
| Egg wash | Beat 1 egg with 1 Tbsp water or milk |
| Breadcrumbs | Use panko or coarsely crushed crackers |
| Crushed corn flakes | Another crispy option for breading |
| Shredded cheese | Coat chicken in cheese for flavor and crunch |
Foolproof Baked Breaded Chicken
Follow this simple recipe and technique for perfectly crispy baked breaded chicken:
Ingredients:
- Chicken pieces of choice (breasts, thighs, tenders, etc)
- 1/2 cup flour
- 1 egg
- 1/4 cup milk or water
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan (optional)
- Salt, pepper, garlic powder, paprika
Directions:
- Pat chicken dry with paper towels. Season with salt and pepper.
- In shallow bowl, mix flour and seasonings.
- In another bowl, whisk egg and milk.
- In third bowl, mix panko and Parmesan.
- Dredge chicken in flour mixture. Dip in egg wash. Coat thoroughly in panko mixture.
- Place on a lightly greased baking sheet. Let sit 5-10 minutes.
- Bake at 425°F for 15-25 minutes until crispy and cooked through.
- Allow to rest 5 minutes before serving.
Conclusion
With the right techniques, creating crispy baked breaded chicken without any sogginess is easy. Dry the chicken completely, use a thick batter and coarse breadcrumbs, bake at high heat, and avoid overcooking. Follow these tips and you’ll have perfectly crunchy baked chicken every time you make it.