> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/oven-schnitzel-chicken/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Oven-Baked Chicken Schnitzel

Chicken thighs and drumsticks in a schnitzel-style breadcrumb coating, baked in the oven instead of fried. I serve them with chili mayo sauce.

## What you need

### For the Chicken

- 2¼ lb Chicken thighs and drumsticks
- 1½ cups All-purpose flour
- 3–4 Eggs
- 1 tsp Hot or sweet paprika
- 1 tbsp Dried herbs [optional]
- Salt and pepper
- Breadcrumbs

### For the Chili Mayo Sauce

- 3 tbsp Mayonnaise
- 1 tbsp Chili sauce

## How I make it

1. Put the flour in a bowl and season with the paprika and dried herbs.
2. In a separate bowl, beat the eggs and season with salt and pepper. Put the breadcrumbs on a plate.
3. Coat the chicken in the flour and shake off the excess. Dip it in the egg, then transfer it to the breadcrumbs.
4. Place the coated chicken pieces in a baking pan lined with lightly greased parchment paper.
5. Bake in an oven preheated to 390°F on the convection setting, 35 minutes on each side.
6. For the sauce, stir the mayonnaise together with the chili sauce.

## What I've learned

- For a truly even coating, I put the breadcrumbs in a paper bag, add a few pieces of chicken at a time, close the bag, and shake well.
- I serve this with chili mayo sauce and corn on the cob.

Source: https://chefef.com/en-us/recipes/oven-schnitzel-chicken/