Description
Crispy shredded chicken is one of those recipes that checks all the boxes: it’s flavorful, versatile, and relatively easy to make. This dish combines the tenderness of chicken with a crisp, golden texture that elevates any meal—whether you’re using it for tacos, salads, wraps, or even topping a rice bowl. It’s a favorite in my kitchen because it works beautifully for meal prep, and everyone loves how the chicken turns out crispy on the edges, yet still juicy inside. Plus, the spices used are simple yet bold enough to bring a zesty kick to the dish. Every time I make it, I’m reminded of family gatherings where shredded chicken is at the center of tacos and shared over laughter and conversation.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the Oven
Set your oven to 400°F (200°C). Preheating is crucial to ensure the chicken cooks evenly and develops that perfect crispiness in the oven. - Season the Chicken
In a small bowl, mix together the garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper. Generously rub this spice mixture all over the chicken breasts, making sure they’re evenly coated on both sides. - Sear the Chicken
Heat 1/4 cup of olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, place the seasoned chicken breasts in the pan. Sear them for about 3-4 minutes on each side, or until they’re golden brown. The searing process locks in the juices and gives the chicken a rich, caramelized flavor. - Bake the Chicken
Transfer the skillet directly to the preheated oven. Bake for 20-25 minutes or until the chicken is fully cooked through (internal temperature should reach 165°F). This step ensures the chicken remains juicy while developing that nice crisp exterior. - Shred the Chicken
Once cooked, remove the skillet from the oven and transfer the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Don’t worry about shredding it too finely—larger chunks help maintain the crispy texture in the next step. - Crisp the Shredded Chicken
Place the shredded chicken back into the skillet. Cook on medium heat for an additional 5 minutes, stirring occasionally, until the edges of the chicken start to crisp up. The key here is patience—let the chicken sit for a minute or so between stirs to allow it to get that irresistible crunch. - Garnish and Serve
Remove the skillet from the heat and garnish the crispy chicken with freshly chopped cilantro. Serve it immediately and enjoy!
Notes
- This recipe works great for meal prep. Store the chicken in an airtight container in the fridge for up to 4 days. Reheat it in a skillet to bring back some of the crispiness.
- Want to use dark meat? You can substitute chicken thighs for chicken breasts. Just adjust the baking time to ensure they’re fully cooked.