Connie's Wicked twist to Twice Baked Chicken

Prepare to tantalize your palate with Wicked Minis Twice Baked Chicken. With a crispy Panko crust made from their Garlic Parmesan Wicked Minis, each bite boasts a burst of savory goodness that elevates this classic dish to new heights of culinary delight. 


  • 6 oz Wicked Minis Garlic Parmesan
  • Canola oil, for frying
  • 2-3 eggs
  • Chicken breasts
  • Cooking spray
  • Salt, to taste (optional)


  1. Preheat the oven to 375°F (190°C).
  2. Prepare the crust: Place the Wicked Minis Garlic Parmesan in a Ziploc bag and crush them into fine crumbs. Transfer the crumbs to a plate.
  3. Prepare for frying: Pour a thin layer of canola oil (about 1/4 inch deep) into a skillet and heat it over medium-high heat.
  4. Prepare the egg wash: In a small bowl, whisk together two or three eggs until well combined.
  5. Prepare the chicken: Rinse the chicken breasts and pat them dry with paper towels.
  6. Coat the chicken: Dip each chicken breast into the egg mixture, ensuring it is thoroughly coated. Then dredge the chicken in the crushed Wicked Minis, pressing gently to adhere the crumbs evenly.
  7. Fry the chicken: Carefully place the coated chicken breasts in the hot oil. Fry for 30 to 45 seconds on each side, or until the crust turns a light golden tan (be careful not to brown it too much).
  8. Bake the chicken: Transfer the lightly fried chicken breasts to a baking sheet lined with foil and lightly coated with cooking spray. Bake in the preheated oven for 20 to 30 minutes. Optionally, turn the chicken halfway through baking to ensure even cooking.
  9. Finish and serve: Once the chicken is fully cooked and the crust is crispy, remove from the oven and serve immediately.

This recipe offers a delightful twist on a traditional dish, making it a standout choice for any dining occasion. Enjoy the perfect combination of crunch and flavor in every bite!