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.
Other Easy Chicken Recipes to Add 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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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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Karen
I just found this on Pentrest, and it sounds wonderful, Maybe I'm dense, but I'm not sure if the Parmesan cheese is the kind like Kraft's in the jar, or if its the kind in a bag in the dairy case, Can someone please clarify? Thanks
Melissa
Hi Karen, you can use either one just go with your preference. Grated Parmesan is finer than shredded Parmesan.
Dianne
I am a little confused, but do the instructions say to coat twice with all three coatings?
Melissa
The instructions are to dip the chicken pieces once. First into the flour, second into the egg wash, third into the breadcrumbs.
From the recipe:
Step 6. Dip each piece into the [1] Seasoned flour mixture [2] buttermilk egg wash [3] Panko bread crumb coating.
Carol
This has the potential to be an excellent recipe! The problem was strictly my fault. I got distracted with something and let them cook too long! The taste was great but they were DRY! Dont over cook and enjoy (I used freshly grated parmesan!
kitty
can i skip using the egg and only use the buttermilk
my granddaughter has an egg allergy
Melissa
If she has an allergy to eggs, of course. The breading may be a bit harder to stay on the chops but yes, by all means.
Barbara Karr
I have had Chicken Parm all over the country, including Little Italy in New York. I wasn't expecting gourmet when I picked this recipe. You can't imagine my surprise when I put that first crispy, tender, juicey piece in my mouth. This is one of the best Parms I've ever eaten! AND now I can make it at home! Thank You ever so much. Barb
Melissa
I consider that high praise, thank you so much!
Kara
Hi Melissa,
Thank you for sharing your delicious recipe! We will have this often. I look forward to trying other recipes on your blog.
Best,
Kara
Melissa
Welcome Kara, visit often!
ảnh đại diện chất
These chicken tenders look delicious! Love the fact they’re baked, but are still super crispy and delicious! And that parmesan coating sounds amazing!
Linda
I would mix up a double batch of the breading mixture but only put half in the breading station dish. Then, if you run out, you can sprinkle some additional mixture as required into your dish. That way, any mixture that is left over and unused, can be saved for additional adventures and not need to be thrown out.
Pamela
Just found this recipe. Sounds easy enough to make but I'm not a fan of Parmesan cheese. Can you skip over the Parmesan cheese or no. Or maybe a different cheese?
Melissa
The Parmesan is an intricate part of the breading. If you'd like to try it with another similar grated cheese you could, of course.
Ana
Could regular milk be used in place of buttermilk? It is all I have and I don't have any yogurt or lemon to make the stuff from the substitute list
Melissa
Sure, if that's what you have on hand. White distilled vinegar works too. Add 1 Tbsp to whole milk for every 1 cup called for in a recipe. Let it sit on the counter for 5 minutes And you'll be good to go.
Melissa
Hi Holly, great make-ahead question. I'm guessing you could, however I've never done it with this particular recipe and can't attest first-hand to the results. Do wait to drizzle with melted butter just before baking. Let me know how it goes.
Holly
Could I bread the cutlets and refrigerate overnight and pop in the oven the next day? This looks great! Thanks!
Kim Honeycutt
I am pinning this! It sounds so very good!
Melissa
Hi Elisa, your English is very good! Yes, this chicken will cook crispy in the oven without frying in oil. Thank you for visiting, enjoy!
David
Recipe worked well for me. The suggestion to flip them mid way through baking really helped crisp both sides. In the future I might try using a wire rack to keep them up out of the butter that collects on the sheet pan, however. Definitely a new family favorite! Thanks for sharing.
Elisa Gomes
Hi, I'm from Brazil, I found your recipe and wat to try it very soon! But just to be sure, you just bake the chicken , you don't fry, right? And it gets very crispy even without frying?
Sorry for my poor english...
thanks very much!!!
Melissa
Bayan, check out this list of ingredient substitutions and make your own.
https://www.melissassouthernstylekitchen.com/2013/09/baking-ingredient-substitutions.html
Paula
I made own with 1 cup milk and 1 tbs vinegar substitution. It came out awesome!
Melissa
Great homemade hack for buttermilk. Thanks!
Bayan Hijir
I didnt find buttermilk :+(
Janae
You can make your own buttermilk by adding vinegar to plain milk
Elizabeth J Kerns
Or lemon to milk
Melissa
Wonderful, thanks so much for taking the time to let me know.
Anonymous
I made this last week and it was AMAZING!! I am going to make it again this week. It is so easy and just as good as parmesan chicken in a restaurant. Thank you for sharing the recipe!
Melissa
No, it doesn't.
Anonymous
Hi, wont the Parmesan cheese burn before the chicken is thoroughly cooked?