Oven Fried Parmesan Chicken
Crispy, golden, and bursting with flavor, this Oven Fried Parmesan Chicken recipe is your answer to indulgent comfort food made lighter. Coated in a perfectly seasoned blend of grated Parmesan, panko breadcrumbs, and aromatic spices like garlic powder and paprika, these juicy chicken breasts deliver all the crunch of fried chicken without the grease. The secret lies in a buttermilk soak for tenderizing, followed by a quick bake on a wire rack for even crisping. Ready in just 50 minutes, this family-friendly meal is elegant enough for entertaining yet simple enough for busy weeknights. Serve with a sprinkle of fresh parsley for added flair, and pair with your favorite sides for a crowd-pleasing dinner. Perfect for those seeking a healthier twist on a classic, this recipe is your go-to for irresistible, oven-baked goodness!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- non-stick cooking spray
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top of the sheet. Lightly spray the rack with non-stick cooking spray.
Pound the chicken breasts to equal thickness, about ½ inch thick, to ensure even cooking. Set aside.
In a shallow bowl, pour the buttermilk. Place the chicken breasts in the bowl, ensuring they are completely coated. Let them soak while preparing the breading mixture (about 5-10 minutes).
In another shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
In a separate shallow bowl, whisk the eggs. In a fourth shallow bowl, place the all-purpose flour.
Remove each chicken breast from the buttermilk and let the excess drip off. Dredge the chicken in the flour on both sides, then dip it into the whisked eggs, and finally coat it with the Parmesan breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
Place the breaded chicken breasts on the prepared wire rack on the baking sheet.
Lightly spray the tops of the chicken with non-stick cooking spray to help them crisp in the oven.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 4980 mg | 216% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 16.3 g | ||
| Protein | 282.7 g | 565% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1348 mg | 104% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
