Crispy Garlic Chicken with Fresh Garden Salad

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a shallow bowl, combine garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper.

Step 3: In another shallow bowl, mix crushed cornflakes or panko with grated parmesan cheese.

Step 4: Pat the chicken dry with paper towels, then coat each piece with the spice mixture until fully covered.

Step 5: Dip each seasoned chicken piece into the beaten eggs, then roll in the cornflake-parmesan mixture, pressing gently to adhere.

Step 6: Place coated chicken on the prepared baking sheet and drizzle lightly with olive oil.

Step 7: Bake for 25 to 30 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Step 8: While chicken bakes, prepare the salad by combining mixed lettuce, sliced cucumber, cherry tomatoes, and purple cabbage in a large bowl.

Step 9: Whisk together olive oil, lemon juice, salt, and pepper for the dressing.

Step 10: Toss the salad with dressing just before serving, then plate with the crispy chicken on top.

Storage and Reheating Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent it from becoming soggy.

To reheat, place chicken on a baking sheet and warm at 350°F (175°C) for about 10 minutes until heated through. This keeps the coating crispy rather than microwaving, which can make it soggy.

You can also enjoy the cold chicken straight from the fridge as part of a packed lunch or salad the next day. The crispy coating holds up beautifully even when chilled.