Lisa's Herb Seasoned Chicken

A dead-simple breading method that keeps chicken breasts juicy without any brining, pounding, or frying.

The coating starts with a mix of mayonnaise and melted butter spiked with garlic and onion powder. That mayo layer does something special in the oven. The oil in it bastes the chicken as it bakes, while the egg proteins in the mayo help the crust stick tight. Crushed herb stuffing mix gives you a seasoned breadcrumb coating without measuring out six different spices.

Dip each breast into the mayo mixture, press into the crushed stuffing crumbs, and bake low and slow. The gentle heat cooks the chicken through without drying it out, and the crust crisps up golden and crunchy on the outside.

Kitchen Tips

• Crush the stuffing mix inside a zip-lock bag with a rolling pin. You want fine, even crumbs, not big chunks that fall off.
• Use a sheet pan with a rack underneath so air circulates under the chicken and the bottom crust doesn’t get soggy.
• Check internal temperature with a thermometer. Pull at 165°F (74°C) for safe, juicy chicken.

Variations

• Use Ritz crackers or cornflake crumbs in place of stuffing mix for a different texture.
• Add ¼ cup of grated Parmesan to the crumb mixture for a cheesy crust.
• Swap chicken breasts for bone-in thighs and add 15 minutes to the bake time.