Oven-breaded chicken shreds are an economical but tasty and flavorful meat dish that children love.
I bought a package of these boneless chicken leftovers at the supermarket, with plenty of bones but also a lot of meat still to be picked, at a very cheap price!
I wanted to make meatballs, also a great recipe, but then I decided to bread these shreds, which are truly tasty, golden, and light due to the oven cooking and seasoned with a sprinkle of paprika.
If you can’t find these scraps, you can always make chunks by buying a chicken breast, or using roast chicken leftovers, prepare and serve them with some fresh salad.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients for Oven-Breaded Chicken Shreds
- 1.1 lbs Chicken Shreds
- 1 cup Breadcrumbs
- 1 oz Grated Grana Padano
- 1 sprig Parsley
- 1 clove Garlic
- 1 Large Egg
- to taste Salt
- to taste Olive Oil
- to taste Paprika
- to taste Balsamic Vinegar Glaze
Tools
- 1 Bowl
- 1 Baking Tray
- Parchment Paper
- 1 Oven
Preparation for Oven-Breaded Chicken Shreds
To obtain these chicken shreds, boil the scraps in a pot with water and salt for at least 15 minutes.
Meanwhile, prepare the breading mix in a bowl by adding breadcrumbs, grated Grana Padano, salt, and minced garlic and parsley, mix well and set aside.After the chicken scraps are cooked, drain and let cool slightly, then with the help of a knife, extract all the meat, removing veins, cartilage, and fatty parts.
In a bowl, beat the egg with a pinch of salt, add the chicken shreds, mix well, then pass and roll them well in the breadcrumb mix.
Line a baking tray with parchment paper and drizzle a little oil. Arrange the breaded chicken shreds well spaced, drizzle again with a little oil, sprinkle with some paprika, and bake the tray in the oven.
COOKING
Bake the chicken shreds in a preheated oven at 350°F static or fan, for about 15 – 20 minutes, turning during cooking for a good even browning. Remove the tray from the oven when golden, they do not need to cook much since they have been pre-cooked.Serve the chicken shreds with a drizzle of balsamic vinegar glaze and a fresh salad, good both hot or cold!
Anna suggests…
For this recipe, you can also use chicken breasts or slices, without boiling in water, but with more cooking time in the oven. As a substitute, you can also use turkey meat.
If you prefer frying, you can cook the breaded chicken shreds in a pan with hot oil and then drain on absorbent paper before serving.
For more chicken recipes click here.
