Step 1: Preheat your oven to 400°F (200°C). Place a baking sheet in the oven to preheat while it's heating up. This helps achieve a crispier bottom.
Step 2: Prepare your dredging stations. In a shallow dish, place the flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, Italian herbs, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
Step 3: Pat the chicken breasts dry with paper towels. This is crucial for crispiness. If your chicken breasts are thick, pound them to an even 1/2 to 3/4-inch thickness.
Step 4: Dredge each chicken fillet: first, coat it thoroughly in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, press the chicken firmly into the Panko mixture, making sure the breadcrumbs adhere well to all sides.
Step 5: Carefully remove the hot baking sheet from the oven. Drizzle with 2 tablespoons of olive oil or spray generously with cooking spray. Arrange the breaded chicken fillets on the hot baking sheet in a single layer, ensuring they are not overcrowded.
Step 6: Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the breading is golden brown and crispy. If desired, you can flip them once halfway through cooking, but it's often not necessary for crispiness with a preheated pan.
Step 7: Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful crispy oven baked chicken fillet.