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Oven-Fried Parmesan Chicken Recipe
Oven-Fried Parmesan Chicken Recipe photo by Taste of Home

Oven-Fried Parmesan Chicken Recipe

Publisher Photo
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 (1 each) equals 595 calories, 40 g fat (17 g saturated fat), 180 mg cholesterol, 872 mg sodium, 12 g carbohydrate, 1 g fiber, 45 g 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

Nutritional Facts

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

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
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 18, 2014

Great recipe plain or with bbq sauce!

MY REVIEW
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
Reviewed Jan. 12, 2013

Very moist and flavorful. Used legs and thighs.

MY REVIEW
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
Reviewed Sep. 15, 2011

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.

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 

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