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Crispy Oven Fried Parmesan Chicken

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.

Crispy Oven Fried Parmesan Chicken

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 Crispy Oven Fried Parmesan Chicken Breasts: (Scroll down for full printable recipe.)

  • 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 with 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. (If you prefer you can divide the chicken pieces into quarters to make smaller servings. Bake smaller pieces for 18-21 minutes until crispy and golden.)
  • 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.
  • 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 on the side or drizzled on top.
Crispy Oven Fried Parmesan Chicken

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.
Crispy Oven Fried Parmesan Chicken

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:

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Crispy Oven Fried Parmesan Chicken

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
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
  • 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. (If you prefer you can divide the chicken pieces into quarters to make smaller servings. Bake smaller pieces for 18-21 minutes until crispy and golden.)
  • 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.
  • 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 on the side or drizzled on top.

Notes

If you have any 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!

 

68 Comments

  1. 5 stars
    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!!

  2. 5 stars
    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.

  3. 5 stars
    Hey Melissa, this recipe looks great. Any thoughts on how this could be adapted for cooking in an air fryer (e.g. time / temp)?

    1. 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!

  4. 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?

  5. 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.

  6. 5 stars
    During this quarantine I’m helping out my wife by preparing this dish. It turned out perfect and this recipe is a

  7. 5 stars
    Love love LOVE this recipe! So tasty! I sprinkled fresh basil and a little shredded mozzarella cheese along with the marinara sauce. Simply divine!

    1. 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.

  8. 5 stars
    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!

    1. 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!

  9. 5 stars
    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

  10. 5 stars
    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!!!!!

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