The Breadcrumb Swap For Crispy Baked Chicken That Pulls Double Duty As A Fiber Boost

Let's face it: Adding fiber to your diet can be tricky, especially if you don't like high-fiber foods like broccoli or Brussels sprouts. But it's actually pretty easy to sneak fiber into everyday meals without compromising taste. Take baked chicken, for example. Instead of coating it in plain breadcrumbs before baking, add some ground flaxseed for more fiber and flavor.

Ground flaxseed has a soft, powdery texture that gives breadcrumbs a finer consistency, similar to flour. Its slightly nutty flavor also gives breadcrumbs a mild, warm, rich taste. To add ground flaxseeds to breadcrumbs, simply pour both onto a plate and mix around with your fingertips until combined. Or use a whisk to fully incorporate both ingredients before coating chicken.

Either eyeball measurements or go by serving size. One cup of breadcrumbs is typically sufficient, and a recommended serving of ground flaxseed is 2 tablespoons, which adds 4 grams of fiber to the dish. But you can add more or less of both depending on personal preference — and how much fiber you want to get.

Overall, ground flaxseed in breadcrumbs doesn't drastically change baked chicken's texture. If anything, its finer consistency and even coating might give it a crispier exterior and a juicy, tender interior. According to a recipe developer on TikTok, ground flaxseed shouldn't alter the baking or frying process either. The chicken should still bake well and thoroughly at the temperature and duration you typically use.

Just keep in mind: Flaxseed is notoriously excellent at absorbing liquid. When mixed with water, it forms a gel-like consistency used to replace eggs in vegan recipes. So, to keep baked chicken crispy, you'll want to avoid this phenomenon as best as possible. Try patting chicken cutlets dry before coating, and keep the breadcrumb mixture as dry as possible.

And if you choose to dip chicken in an egg or milk wash before breading? Bake it right away for best results. Letting it sit for too long could allow that jelly texture to form.