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Oven-Fried Parmesan Chicken Recipe
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Oven-Fried Parmesan Chicken Recipe

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4.5 23 13
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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.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 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

Nutritional Facts

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

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.
Originally published as Oven-Fried Parmesan Chicken in Country Extra March 2007, p49

Full-Bodied White Wine

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


Reviews for Oven-Fried Parmesan Chicken

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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."

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