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Easy Fried Chicken Recipe
Easy Fried Chicken Recipe photo by Taste of Home

Easy Fried Chicken Recipe

Read Reviews (6)
4.44 6
Publisher Photo
This oven-fried chicken is the perfect dish to prepare in advance and take on a picnic because it tastes just as good cold as it does warm. It's been a family favorite for years. -Sharon Crider, Junction City, Kansas
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/4 teaspoon pepper
  • 2 eggs
  • 3 tablespoons milk
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup dry bread crumbs
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

Nutritional Facts

1 serving (1 each) equals 627 calories, 29 g fat (10 g saturated fat), 250 mg cholesterol, 1,657 mg sodium, 32 g carbohydrate, 1 g fiber, 55 g protein.

Directions

  1. In a shallow bowl, combine the flour, salt, paprika and pepper. In another shallow bowl, beat the eggs and milk. In a third bowl, combine the Parmesan cheese and bread crumbs. Coat chicken pieces with flour mixture, dip in egg mixture, then roll in crumb mixture.
  2. Place in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 50-55 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Parmesan Chicken in Taste of Home June/July 2003, p27

Nutritional Facts

1 serving (1 each) equals 627 calories, 29 g fat (10 g saturated fat), 250 mg cholesterol, 1,657 mg sodium, 32 g carbohydrate, 1 g fiber, 55 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Easy Fried Chicken(6)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 23, 2012

good whole family enjoyed it

MY REVIEW
Reviewed Sep. 6, 2012

Good

MY REVIEW
Reviewed Jun. 7, 2012

My husband loves this, he says it tastes like his favorite restaurant chicken from when he was little. I started subbing crushed cornflakes for the bread crumbs, and we like it even better!

MY REVIEW
Reviewed Jul. 31, 2011

Excellent! I used skinless, boneless chicken breasts and Italian bread crumbs.

MY REVIEW
Reviewed May. 29, 2011

Very tasty, my little brother loved this recipe (which is quite an accomplishment for me!) The only issue I had (and this happens with most breaded chicken anyway) is that the breading kind of fell off while we were eating it. It didn't really stick to the chicken after it was cooked. Oh well, still a good recipe!

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