Sourdough Breaded Chicken (Baked)

I don’t know anyone who doesn’t love a good breaded chicken recipe. What’s special about this one? I used my sourdough breadcrumbs to give this chicken a nice crispy coating. The crunchy coating combined with juicy chicken breasts makes a fabulous meal.

This sourdough breaded chicken is healthier than traditionally breaded chicken for a couple reasons:

1. There is no flour
2. Traditional breadcrumbs are replaced with sourdough breadcrumbs. Store-bought breadcrumbs have unnecessary additives like corn syrup, vegetable oils, flours and preservatives.

Aside from the additives in store-bought breadcrumbs, sourdough bread has additional benefits:

It decreases antinutrients like phytic acid. Phytic acid blocks absorption of iron, zinc and calcium. Sourdough has the most bioavailable nutrients. 
It lowers the glycemic load of the bread, meaning no blood sugar spike. While other breads have a high GL of 71, sourdough has a GL of 54 – same as a sweet potato. 
It degrades the gluten in the bread. Some (not all) people with gluten sensitivities can eat sourdough without issues.

• A meat tenderizer
• A wide bowl or brimmed plate
• A baking sheet
• A silicone baking mat. This one is optional, but I highly recommend. The silicone baking mat is less wasteful than parchment paper and will help you achieve crispier chicken breasts.

• Sourdough breadcrumbs: though I highly recommend using sourdough breadcrumbs, you can substitute with equal amounts of any breadcrumbs.