Crispy Parmesan Oven Fried Chicken Recipe
This Crispy Parmesan Oven Fried Chicken recipe offers a healthier twist on traditional fried chicken by baking the chicken instead of deep-frying. Coated with a crunchy mixture of crushed corn flakes and Parmesan cheese, this easy-to-make dish delivers a flavorful, crispy crust and juicy meat inside. Perfect for a comforting family meal with less grease and mess.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 6 boneless skinless chicken breasts OR 3 lbs frying chicken pieces
Egg Wash
- 1 egg, slightly beaten
- 2 Tablespoons buttermilk or regular milk
Coating
- 1 1/2 cups corn flakes
- 1 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1/2 cup grated Parmesan Cheese
Finishing
- 4 Tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13 glass baking dish with non-stick baking spray to prevent sticking.
- Prepare Chicken: Wash the chicken pieces thoroughly and pat them dry with paper towels to remove excess moisture, ensuring the coating sticks properly.
- Make Egg Wash: In a shallow dish such as a pie plate, whisk together the slightly beaten egg and buttermilk until fully combined to create the egg wash.
- Crush Corn Flakes: Place the corn flakes in a large freezer zip lock bag and crush them with a rolling pin until they become fine crumbs.
- Mix Coating: Transfer 3/4 cup of the crushed corn flakes to another shallow dish. Add salt, black pepper, and grated Parmesan cheese. Mix well to combine the seasoning and cheese evenly.
- Coat Chicken: Dip each piece of chicken into the egg wash, making sure it’s fully coated, then roll it in the Parmesan and corn flake mixture, pressing gently to adhere the crumbs to all sides.
- Add Butter: Drizzle the melted butter over the top of the coated chicken pieces to enhance crispiness and flavor. (Skip this step if using whole bone-in chicken.)
- Bake: Arrange the coated chicken in the prepared baking dish in a single layer. Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the juices run clear.
- Rest and Serve: Allow the chicken to rest for 10 minutes after baking before serving to let the juices redistribute and ensure moist meat.
Notes
- Using boneless chicken breasts cooks faster than larger bone-in pieces; adjust baking time accordingly if using larger pieces.
- Melted butter helps achieve a more golden and crispy coating; for a lighter option, you can omit it.
- Ensure the chicken is dried thoroughly before dipping in egg wash for the best crust adherence.
- You can substitute regular milk for buttermilk if needed, though buttermilk adds extra tenderness and flavor.
- Serve this dish with a side of roasted vegetables or a fresh salad for a complete meal.
