Crispy Oven Fried Parmesan Chicken

Elevate your next Italian night with this Crispy Oven-Fried Buttermilk Parmesan Chicken. It’s budget-friendly, easy to make, and packed with the crave-worthy crispy crust and rich flavor you’d expect from your favorite restaurant, made right in your own kitchen.

Ingredients to Make Crispy Oven Fried Parmesan Chicken Recipe

My family loves just about any pasta or Italian-inspired dish—from classic baked spaghetti to Italian sausage-stuffed manicotti and even slow cooker lasagna. Sometimes, I make a variation of this chicken parm recipe using chopped chicken breasts served with marinara sauce on the side.

For this oven fried chicken version, boneless chicken breasts are coated in seasoned flour, dipped in a buttermilk and egg wash, then rolled in a crispy mix of panko breadcrumbs and grated Parmesan cheese for a golden, crunchy finish.

Checkout this quick list of ingredients you’ll need to make Crispy Oven Fried Parmesan Chicken Breasts: (Scroll down for full printable recipe card.)

• Chicken Cutlets – Boneless skinless chicken breasts bake quickly.
• Coating – All purpose flour and panko breadcrumbs.
• Seasonings – Paprika, garlic powder or granulated garlic, onion powder, dried parsley (or Italian seasoning) salt and black pepper.
• Marinade – Buttermilk for tenderness and flavors the chicken breasts.
• Cheese – Finely grated Parmesan cheese gives the coating a crispy texture.
• Whole Eggs – Egg helps the breading adhere to the chicken.
• Butter – Melted butter is drizzled over the chicken to assist in browning and adds a richness.

How to Make the Best Crispy Oven Fried Parmesan Chicken Recipe

These Parmesan coated chicken pieces are drizzled with butter then baked until the coating is crisp and golden. Place atop a bed of al dente spaghetti and drizzle with marinara sauce and Italian night is ready to go.

• Heat Oven and Prepare Pan – Preheat the oven to 425°F. Line two baking sheets with aluminum foil then spray liberally with cooking spray to prevent the chicken from sticking.
• Set Up Dredging Station:
• 1st Shallow Dish – In a shallow bowl whisk together flour with seasoned salt, black pepper and paprika. Mix together the seasoned flour.
• 2nd Shallow Dish – In a second bowl whisk together buttermilk and egg.
• 3rd Shallow Dish – In a third bowl whisk together panko, Parmesan cheese, parsley, garlic salt and onion powder.
• Pound Chicken Breasts – Use the smooth side of a meat mallet to pound the thicker portion of the chicken breast for even thickness.
• Dredge the Chicken – Dip each chicken breast into the seasoned flour mixture, into the buttermilk egg wash then into the Panko bread crumb coating. Press the crumbs onto the chicken pieces.
• Transfer to the Prepared Pan – Place onto the baking sheet 2-inches apart and drizzle each piece with melted butter.
• Oven – Bake per the time in the recipe flipping halfway through baking. You can broil at the end of baking to brown further, if desired.
• Serve – Rest on the pan then serve drizzled with warm marinara sauce.

Kitchen Equipment You’ll Need to make Buttermilk Chicken Parmesan in the Oven

• Three shallow bowls or pans to create the dredging station.
• Large sheet pan for baking the chicken.
• Cheese grater for grating the Parmesan cheese.
• A balloon whisk for sifting the dry ingredients and mixing the buttermilk and eggs.
• Measuring cups and spoons to accurately measure all of the ingredients.
• Small bowl to melt the butter for drizzling on top.

Recipe Variations and Substitutions

• Protein – You could also use boneless chicken thighs for this recipe, but they may take longer to cook. Always bake until juices run clear and an internal temperature of 165°F is reached.
• Cheese – Finely grated Parmesan cheese will blend more easily with the breadcrumbs for the crisp coating. You can use shreds in a pinch, but grated cheese works best. It’s fine to use pre-grated Parmesan cheese for this recipe.
• Butter – If you prefer, you can lightly drizzle the chicken with olive oil in place of butter.
• Marinate Overnight – You can brine the chicken breasts in buttermilk chilled in the refrigerator for several hours or overnight. When doing so, you’ll need one extra cup of buttermilk just for the marinade.
• Drizzle with Pasta Sauce – To turn this into a traditional Parmesan Chicken spoon warm marinara sauce over each chicken cutlet at the end of baking, then sprinkle with mozzarella cheese. Return to the oven just until the cheese has melted.
• Fresh Herbs – You can garnish the pieces of chicken with fresh basil, oregano or fresh parsley just before serving.
• Serving Options – Serve this Parmesan crusted chicken recipe with a side of spaghetti, garlic bread or parker house rolls and a crisp wedge salad or spinach salad and you’ve got the makings of a restaurant style meal at home.

Storage and Leftovers

• Leftovers – Store leftover Oven Fried Parmesan Chicken in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Leftover chicken parmesan can be reheated on a baking pan in a 375°F oven for 5-8 minutes. Adjust the time depending on the thickness of the chicken pieces. Don’t overcook it or the chicken can become dry. You can also reheat in an air fryer.
• Freezing – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

Chicken is affordable and a regular in my Southern kitchen as I’m sure it is in yours. More chicken recipes you may also like to try:

• Cheesy Chicken Spaghetti features a homemade white sauce.
• The always popular Bourbon Chicken is tasty served over rice.
• Chicken Fried Chicken and Gravy is homespun comfort.
• Creamy Pesto Chicken Pasta is a one dish meal.
• Family style Chicken Parmesan Stromboli.
• The family will flip for this Chicken Marsala.
• Oven Fried Chicken Tenders are delightful for kids of all ages.
• Crispy Potato Chip Bisquick Chicken Drumsticks from Noble Pig.

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Helpful Kitchen Items:

• Sheet Pans
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

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4.91 from 11 votes

Crispy Oven Fried Parmesan Chicken

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course, Poultry

Cuisine: American, Italian, Southern

Keyword: chicken-parmesan-casserole, crispy-oven-fried-parmesan-chicken, oven-fried-chicken-recipe

Servings: 16 pieces

Calories: 210kcal

Author: Melissa Sperka

Ingredients

• 4 8 oz boneless skinless chicken breasts
• 1 cup seasoned all purpose flour [Seasoned with 1 tsp each paprika, salt and black pepper)
• 1 cup buttermilk
• 1 large egg
• 2 cups panko bread crumbs
• 1 1/2 cups shredded or finely grated Parmesan cheese
• 1 1/2 Tbsp dried parsley flakes (or 2 teaspoons dried Italian seasoning)
• 1-1 1/2 tsp garlic salt OR granulated garlic adjust to taste
• 1-2 tsp onion powder
• 1/2 cup butter or light butter, melted use more or less as desired
• warm marinara sauce for serving

Instructions

• Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Spray each sheet liberally with cooking spray then set aside.
• Set Up Dredging Station:

  1st Bowl – In a shallow bowl whisk together flour, seasoned salt, black pepper and paprika. Mix together the seasoned flour.
• 2nd Bowl – In a second bowl whisk together buttermilk and egg.
• 3rd Bowl – In a third bowl whisk together panko, Parmesan cheese, parsley, garlic salt and onion powder.
• Use the smooth side of a meat mallet to pound the thicker portion of the chicken breast for even thickness.
• Dip each chicken breast into the [1] Seasoned flour mixture [2] Buttermilk egg wash [3] Panko bread crumb coating. Press the crumbs onto the chicken pieces. **Discard any leftover breading, it's not safe to reuse.**
• Place onto the baking sheet 2-inches apart and drizzle each piece with melted butter.
• Bake whole chicken breasts for 28-30 minutes. Turn halfway through baking. You can broil at the end of baking to brown further, if desired.
• Allow the chicken to rest on the pan for a 3-5 minutes before serving with warm marinara sauce or pasta sauce drizzled on top.
• Special Note: If you prefer, you can divide the chicken pieces into quarters to make smaller servings. Bake smaller pieces for 18-21 minutes or until crispy and golden brown.

Notes

• Protein – You could also use boneless chicken thighs for this recipe, but they may take longer to cook. Always bake until juices run clear and an internal temperature of 165°F is reached.
• Cheese – Finely grated Parmesan cheese will blend more easily with the breadcrumbs for the crisp coating. You can use shreds in a pinch, but grated cheese works best. It’s fine to use pre-grated Parmesan cheese for this recipe.
• Butter – If you prefer, you can lightly drizzle the chicken with olive oil in place of butter.
• Marinate Overnight – You can brine the chicken breasts in buttermilk chilled in the refrigerator for several hours or overnight. When doing so, you’ll need one extra cup of buttermilk just for the marinade.
• Drizzle with Pasta Sauce – To turn this into a traditional Parmesan Chicken spoon warm marinara sauce over each chicken cutlet at the end of baking, then sprinkle with mozzarella cheese. Return to the oven just until the cheese has melted.
• Fresh Herbs – You can garnish the pieces of chicken with fresh basil, oregano or fresh parsley just before serving.
• Serving Options – Serve this Parmesan crusted chicken recipe with a side of spaghetti, garlic bread or parker house rolls and a crisp wedge salad or spinach salad and you’ve got the makings of a restaurant style meal at home.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 16g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 521mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg

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