Crunchy Parmesan Baked Fried Chicken Recipes

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

OVEN FRIED PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
• Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

CRISPY PARMESAN CRUSTED CHICKEN (BAKED)

Steps:

• Preheat oven to 375°F.
• Pound chicken breasts to ½ inch thickness.
• Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
• In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
• Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
• Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
• Bake at 375°F for 30-35 min or until juices run clear.

CRUNCHY PARMESAN BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 375°F. Mix flour and seasonings in shallow dish. Add chicken; toss to coat. Beat egg and water in separate shallow dish. Mix cheese and corn flakes in third shallow dish.
• Dip chicken in egg mixture, then in cheese mixture, turning over to evenly coat both sides. Place in 13x9-inch baking dish; drizzle with butter.
• Bake 1 hour or until chicken is cooked through (180°F).

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

OVEN-CRISPY FRIED PARMESAN CHICKEN

Steps:

• Heat oven to 375°F.
• Whisk eggs and milk in shallow bowl until blended. Mix bread crumbs, cheese and seasonings in separate shallow bowl.
• Dip each chicken piece in egg mixture, then in bread crumb mixture. Arrange pieces in single layer in shallow baking pan sprayed with cooking spray. Drizzle chicken with melted butter.
• Bake 45 to 55 min. or until chicken is done (165°F).

CRUNCHY BAKED "FRIED" CHICKEN

Steps:

• Combine first 5 ingredients.
• Dip chicken pieces in milk.
• Then roll in cornmeal mixture.
• Place in a well greased 13x9 pan.
• Drizzle the butter over chicken.
• Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
• Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
• I use seasoned salt- about 3 Tbls.
• in a bowl of water big enough to hold chicken.
• Be sure to dry the chicken before using.

OVEN-FRIED PARMESAN CHICKEN

Steps:

• Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese, cornmeal, salt, oregano and garlic powder. Dip chicken in butter, then roll in crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear.

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PARMESAN OVEN-FRIED CHICKEN

Steps:

• Heat oven to 425°F. In 13 x 9-inch pan, melt butter in oven.
• In shallow dish, stir together cheese, baking mix, paprika, Italian seasoning, salt and pepper. Coat chicken with mixture. Place chicken, skin side down, over butter in hot pan.
• Bake uncovered 35 minutes. Turn chicken; bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).