Back to Oven-Fried Parmesan Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Oven-Fried Parmesan Chicken Recipe

Oven-Fried Parmesan Chicken Recipe

Everyone will call you a gourmet cook when you serve this tasty chicken. Don’t tell them how easy it is to prepare.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:4 servings

Ingredients

  • 6 tablespoons butter, melted
  • 5 tablespoons dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons cornmeal
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

Directions

  • 1. 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.
  • 2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear. Yield: 4 servings.

Nutritional Facts

1 serving: 595 calories, 40g fat (17g saturated fat), 180mg cholesterol, 872mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 45g protein.

Reviews for Oven-Fried Parmesan Chicken

Sort By :
MY REVIEW
LeslieH User ID: 191346 232354
Reviewed Sep. 5, 2015

"Tasty fried chicken. Would definitely make again."

MY REVIEW
Loiscooks User ID: 3656565 216603
Reviewed Jan. 1, 2015

"This is a great chicken recipe. Other than using only legs and thighs, I didn't change a thing. Thanks for sharing this recipe."

MY REVIEW
pajamaangel User ID: 1603339 164412
Reviewed Apr. 18, 2014

"Great recipe plain or with bbq sauce!"

MY REVIEW
mamamarie User ID: 568814 76608
Reviewed Mar. 13, 2014

"When I made this, I made some changes. I used olive oil instead of butter. I also added parsley and italian spices and cut the amount of salt (I have a heart problem). It was very good. Would make it again."

MY REVIEW
DGunz User ID: 5732715 151008
Reviewed Jan. 12, 2013

"Very moist and flavorful. Used legs and thighs."

MY REVIEW
Grateful homemaker5 User ID: 4447455 122801
Reviewed Jan. 17, 2012

"I make this once or twice a month. My whole family loves it and if you ask us, you can't tell it's baked instead of fried. Delicious!"

MY REVIEW
Mellerfly User ID: 1555291 96420
Reviewed Sep. 15, 2011

"[quote user="msboop"]

WHY do people think they have the need to tell everyone it is too much fat? Simple, just don't make it,no comment nec., just don't do it. It is very tasty, which is the point. We are responsible adults.
[/quote]Totally agree.  It frustrates me when people post a negative comment and mess up a rating when they have not even tried the recipe or see fit to tell others what they should or should not eat.  Yes "

MY REVIEW
Mellerfly User ID: 1555291 208798
Reviewed Sep. 15, 2011

"Totally agree.  It frustrates me when people post a negative comment and mess up a rating when they have not even tried the recipe or see fit to tell others what they should or should not eat.  Yes "

MY REVIEW
Mellerfly User ID: 1555291 96418
Reviewed Sep. 15, 2011

"Totally agree.  It frustrates me when people post a negative comment and mess up a rating when they have not even tried the recipe or see fit to tell others what they should or should not eat.  Yes "

MY REVIEW
Donalee2 User ID: 1654265 95154
Reviewed Jan. 30, 2011

"I HAVEN'T MADE THIS RECIPE YET BUT ONE PERSON ASKED IF SHE COULD USE SOMETHING BESIDES BUTTER AND I USUALLY USE FAT FREE MAYONAISE OR SALAD DRESSING. JUST SPREAD IT ON LIGHTLY. I THINK THAT TAKES CARE OF A LOT OF THE FAT. ALSO THE MAYO MAKES THE CRUMBS STICK TO THE chicken.

donalee2. I AM GOING TO TRY THIS WITHOUT THE BUTTER."

MY REVIEW
tammyhickman User ID: 2508752 164410
Reviewed Dec. 5, 2010

"I used boneless chicken breasts and added a 1/4 tsp pepper. Turned out great. Will definitely make again! Thanks!!"

MY REVIEW
ezondii User ID: 1189790 149871
Reviewed Oct. 24, 2010

"I added a little herb garlic onion soup mix to the shake mixture - really enjoyed this recipe."

MY REVIEW
ceeceer User ID: 4206689 95308
Reviewed Jul. 4, 2009

"I have always used the kind that comes in a canister. It seems to have a better texture for cooking, especially in a breading. "

MY REVIEW
ceeceer User ID: 4206689 76607
Reviewed Jul. 4, 2009

"JansFood,

I have always used the kind in a canister."

MY REVIEW
JansFood User ID: 1340355 208797
Reviewed Jul. 4, 2009

"When a recipe calls for grated Parmesan cheese, does that mean freshly grated or the kind that comes in a canister (to put on spaghetti)?"

MY REVIEW
suki66 User ID: 1203210 76606
Reviewed Jul. 3, 2009

"If I delete the 3/4 tsp of salt, am wondering if that will lower the sodium enough to make it a low-sodium meal but am thinking there is probably too much sodium in the parmesan cheese and the breadcrumbs. Just thinking out loud."

MY REVIEW
KathyAnnP User ID: 2830860 95307
Reviewed Jul. 2, 2009

"[quote user="skiprev"] Could this recipe be done using skinless chicken parts as well?

[/quote]I always remove the skin before making chicken-even fried!
 "

MY REVIEW
Alice Stout User ID: 1313675 166100
Reviewed Jul. 2, 2009

"That reply was very snippy. Most people are watching what they eat health-wise. If the recipe sounds tasty, they want to try it but have reservations with hurting their health. I would like to try it with something else besides butter.

ams"

MY REVIEW
skiprev User ID: 584244 67675
Reviewed Jul. 2, 2009

"Could this recipe be done using skinless chicken parts as well?"

MY REVIEW
msboop User ID: 81300 164728
Reviewed Jul. 1, 2009

"WHY do people think they have the need to tell everyone it is too much fat? Simple, just don't make it,no comment nec., just don't do it. It is very tasty, which is the point. We are responsible adults."

MY REVIEW
us2bthin User ID: 786211 149870
Reviewed Jul. 1, 2009

"Sounds very good - maybe a typo?"

MY REVIEW
daisyduckie User ID: 153584 67674
Reviewed Jul. 1, 2009

"I agree.... :("

MY REVIEW
grandmajean56 User ID: 162083 169390
Reviewed Jul. 1, 2009

"This sounds really good but 40g of fat? I just can't justify making something this bad for my family. Sorry"

Loading Image

Wine Pairings

Full-Bodied White Wine

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