This Crispy Oven Fried Parmesan Chicken recipe features a preparation shortcut for what has to be one of the most popular Italian dishes ever. This recipe will show you how to skip traditional frying and the messy clean-up, too.
Easy Crispy Oven Fried Parmesan Chicken Recipe
My family enjoys pretty much any pasta or Italian inspired dish. From a simple baked spaghetti, to Italian sausage stuffed manicotti and slow cooker lasagna. At times I make this same recipe using chicken breasts cut into smaller pieces with the marinara sauce on the side. For this oven fried version, boneless chicken breasts are rolled in seasoned flour, dipped in an egg and buttermilk wash and then coated with crispy panko breadcrumbs and grated Parmesan cheese breading.
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.
- Ingredients you'll need to make this recipe for easy oven fried Parmesan Chicken: 2 pounds boneless skinless chicken breasts and all purpose flour seasoned with paprika, salt and black pepper. You'll also need buttermilk to brine the chicken pieces for added flavor, beaten egg, panko breadcrumbs, grated or shredded Parmesan cheese, dried parsley flakes, garlic powder or granulated garlic, onion powder and melted butter for drizzling on top.
- Please note, finely grated Parmesan cheese will blend more easily with the breadcrumbs for the crisp coating.
- 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.
- You may choose to 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.
- 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.
- Leftover chicken Parmesan can be reheated on a baking pan in a 375°F oven for 5-8 minutes depending on the thickness of the chicken pieces. Don't overcook or the chicken can become dry.
- Serve with a side of spaghetti, garlic bread or rolls and a wedge salad or a spinach salad and you've got the makings of a restaurant style meal at home.
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 served over rice.
- Chicken Fried Chicken and Gravy is homespun comfort.
- Creamy Pesto Chicken Pasta is a one dish meal.
- Crispy Potato Chip Bisquick Oven Fried Chicken Drumsticks from Noble Pig is perfect for supper any night of the week.
- Browse more family pleasing chicken recipes in the MSSK Recipe Index here
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Helpful Kitchen Items:
Crispy Oven Fried Parmesan Chicken
Servings: 16 pieces
Calories: 210kcal
Ingredients
- 4 boneless skinless chicken breasts [2 lbs]
- 1 ½ cups seasoned all purpose flour [Season with 1 teaspoon each paprika, salt and black pepper)
- 1 cup buttermilk
- 1 large egg
- 2 cups panko bread crumbs
- 1 ½ cups shredded or finely grated Parmesan cheese
- 1 ½ tablespoon dried parsley flakes
- 1-1 ½ teaspoon garlic salt OR granulated garlic adjust to taste
- 1-2 teaspoon onion powder
- ½ 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.
- Mix together the seasoned flour. Whisk the buttermilk and egg together. Mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder. Set aside.
- Set-up the "dredging station" in this order:
- Seasoned flour 2. Buttermilk and beaten egg wash 3. Panko bread crumb coating
- Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces. If you prefer to make this chicken Parmesan using whole pieces of chicken, skip this step.
- Dip each piece into the [1] Seasoned flour mixture [2] buttermilk egg wash [3] Panko bread crumb coating.
- Place onto the baking sheet 2 inches apart and drizzle each piece with melted butter.
- Bake for 18-21 minutes until crispy and golden.
- Allow the chicken to rest on the pan for a 3-5 minutes before serving.
- Serve hot with a warm marinara sauce on the side.
- To prepare whole chicken cutlets: Follow the directions as written above for the smaller cutlets.
- For whole pieces, use chicken pieces that are thin cut, and increased the baking time to 28-30 minutes.
- I recommend turning the pan and chicken cutlets halfway through cooking for even browning.
- Serve drizzled with warm marinara sauce.
Notes
When using a breading mixture, I tend to over make the ingredients. To me, there's nothing worse than getting halfway through a project and stopping to mix additional breading. That said, you may have some breading left over. Discard, do not reuse.
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
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Sherrie V.
This was easy to make and tasted fabulous! Served it with marinara sauce, sphaghetti and some tossed salad. Family loved it! This is going to be on my frequent meal list!!
Melanie
This was “Delicious!” My husband loved it! I will be saving this recipe.
Melissa
Thanks so much!
Chris
This chicken came out DELCIOUS! I will definitely make this again. You can prepare the chicken ahead of time, put it in the fridge and cook it right before your guests arrive.
Melissa
I'm so happy you loved it, thank you!
Bill in StL
Hey Melissa, this recipe looks great. Any thoughts on how this could be adapted for cooking in an air fryer (e.g. time / temp)?
Melissa
Hi Bill, I haven't tested it specifically, but I'm sure it could be adapted. Checkout my recipe for Air Fryer Southern Fried Chicken here for the technique of air frying chicken. Of course, this chicken is boneless and would need less time to cook but the temp would work and spraying it with oil spray etc. Let us know if you try it!
Sarah
This is the best recipe on Pinterest.
Melissa
Hi Sarah, I consider that high praise, thank you so very much!
Patricia Bubp
This is the best!!
I make my own tenders and freeze - I use various dipping sauces.
Melissa
I'm so happy you love this chicken, thank you!
emmasophiaseoa6
I so much love this recipe!! it looks so tasty!
Kat Hunt
I am cooking this tonight but I’m using boneless, skinless thicken thighs. I think it will take longer for the dark meat but I’m afraid it will burn the coating. Any suggestions?
Melissa
Dark meat will take longer to cook. Check it and lay foil loosely on top if you feel it's over browning.
Sandra Haymart
I made this but put the chicken in skillet with a little oil & fried until brown then put in oven for a few minutes until done.
A. Madison
During this quarantine I’m helping out my wife by preparing this dish. It turned out perfect and this recipe is a
Melissa
Well done, thank you!
Suzanne
Love love LOVE this recipe! So tasty! I sprinkled fresh basil and a little shredded mozzarella cheese along with the marinara sauce. Simply divine!
Melissa
Thank you so much, Suzanne!
susan
Temperature please, for how long, thank you
Melissa
Please reference recipe at the bottom of the page for full instructions. Step #1 in the recipe instructions
Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Spray each sheet liberally with cooking spray then set aside.
Michelle McConaha
I used whole breasts and they came out ok. I think I will definitely use thinner pieces next time, like the recipe suggests. I doubled the recipe because I used 4lbs of chicken vs 2lbs. At any rate, the double amount made way too much panko/Parmesan mix...so I thought I’d pass that along so you don’t waste like I did, hahaha.
All in all, definitely making this again! Easy to prepare and delicious!
Melissa
Hi Michelle, it sounds like you're on the right track. I'm delighted you enjoyed this chicken, thank you!
Clair
I wish I had seen this comment! I made the same mistake because I also used 4lbs and the panko mix came out to much.... other then that everything was amazing!
Lou
Wonderful recipe! Easy, tasty, juicy, and crisp, what more could one ask for in a chicken recipe!
Melissa
Thanks so much!
Ashley Adams
So good! Boyfriend loved it so much for dinner last night he reminded me again this morning how good dinner was last night. The chicken is so Juicy on the inside and crispy on the outside. I'll be making this again! I used it to make chicken Alfredo
Melissa
Wonderful, thank you!
Patti
WOW, this was the best chicken I've has in a long time. Absolutely loved it and will try the same recipe with port chops. Served it with parmesan, garlic rice and fresh green beans, sprinkled parmesan shavings on top. THANK YOU...loved it!!!!!
Melissa
Thanks so much!