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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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4.91 from 11 votes

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. 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

    1. Hi Karen, you can use either one just go with your preference. Grated Parmesan is finer than shredded Parmesan.

      1. 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.

    2. 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!

    1. 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.

  2. 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

  3. 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

  4. These chicken tenders look delicious! Love the fact they’re baked, but are still super crispy and delicious! And that parmesan coating sounds amazing!

  5. 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.

  6. 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?

    1. 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.

  7. 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

    1. 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.

  8. 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.

  9. Could I bread the cutlets and refrigerate overnight and pop in the oven the next day? This looks great! Thanks!

  10. 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!

    1. 4 stars
      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.

  11. 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!!!

  12. 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!

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