Chicken Crisp Recipe
Chicken Crisp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our kids like chicken better than any other meat. And when I put a crispy coating on it, they like it even better! This recipe is also easy to make.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 3/4 cup coarsely crushed saltines
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion salt
  • 3 tablespoons evaporated milk
  • 3 tablespoons vegetable oil
  • 1 broiler/fryer chicken (about 3-1/2 pounds), cut up

Directions

Combine first six ingredients in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the Parmesan mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for 1 hour or until chicken is tender and no longer pink. Yield: 4-6 servings.
Originally published as Parmesan Chicken in Country Extra September 1993, p51

Nutritional Facts

2 pieces: 409 calories, 26g fat (7g saturated fat), 108mg cholesterol, 671mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 36g protein.

  • 3/4 cup coarsely crushed saltines
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion salt
  • 3 tablespoons evaporated milk
  • 3 tablespoons vegetable oil
  • 1 broiler/fryer chicken (about 3-1/2 pounds), cut up
  1. Combine first six ingredients in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the Parmesan mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for 1 hour or until chicken is tender and no longer pink. Yield: 4-6 servings.
Originally published as Parmesan Chicken in Country Extra September 1993, p51

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Marketing User ID: 3031298 9288
Reviewed May. 17, 2010

"test"

MY REVIEW
merry2 User ID: 1932151 33932
Reviewed May. 3, 2010

"I really liked the sound of this recipe, but was concerned with the amount of salt - so, I changed it a bit. I left out the regular salt, changed the onion salt to onion powder, and used the celery salt. It turned out really good and saved a little in the amount of sodium used. For anyone with a health problem who has been told to cut down or quit using using salt this works and still give a really good tasting dish."

MY REVIEW
tankala143 User ID: 6135947 9283
Reviewed Apr. 27, 2010

"Nice Recipe."

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