• Prep:


  The baking temperature for this recipe will be 425°F. Turn on the oven once the breaded chicken is resting (unless your oven takes longer to preheat, in which case adjust your timing accordingly), and place a sheet pan with an oven-safe wire rack inside the oven as it preheats.
• Butterfly chicken:

  
Halve chicken breasts lengthwise into cutlets. Place on a board and pound the thicker sections until the entire piece is an even thickness.
  3 large chicken breasts

Assemble your breading station:

• Egg:


  Beat the egg and lemon juice in a separate second bowl.
  1 large egg, 1 teaspoon lemon juice
• Cornstarch:

  Whisk together the ingredients for the cornstarch in a shallow bowl.
  ¼ cup cornstarch, 1 teaspoon sea salt, ¼ teaspoon baking soda, ½ teaspoon EACH ground paprika, garlic powder and onion powder, ground black pepper
• Panko:

  Combine the panko mix ingredients in a third shallow bowl.
  1 ½ cups panko breadcrumbs, ¼ cup grated Parmesan, ¼ teaspoon EACH ground paprika, garlic powder and onion powder, ½ teaspoon sea salt, ground black pepper
• Bread chicken:


  Dredge each cutlet in cornstarch, shaking off any excess. Dip into beaten egg, ensuring the chicken is fully coated with no dry spots. Lay chicken in a bowl of Panko. Use a spoon or measuring cup to scoop crumbs over the top to avoid messy hands. Use the back of a spoon or cup to firmly press the breading into both sides of the meat (Note 3).
• Rest:


  Let the breaded cutlets rest on a plate for 10 minutes.
• Bake:

  
Carefully remove the hot pan/rack from the oven. Spray or brush the rack with oil. Spray the top of a cutlet, place it sprayed-side down on the rack, then spray the new top side. Repeat for all pieces. Bake for 10–16 minutes until golden and done inside (exact timing depends on the thickness of your chicken and your oven.) Broil for 1–2 minutes at the very end for extra crunch, then serve immediately.
  oil spray