Crispy Oven Fried Parmesan Chicken

Course Main Course, Poultry

Cuisine American, Italian, Southern

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

Prep Time 20

Cook Time 20

Total Time 40

Servings pieces

Calories 210kcal

Author Melissa Sperka

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

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.

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.