Recipe by JUDY/AZ
"A coating of garlic butter, soft white bread crumbs, Parmesan cheese and parsley makes this simple oven chicken dish sassy as well!"
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dried bread crumbs
grated Parmesan cheese
chopped fresh parsley
ground black pepper
1 (4 pound)
chicken, cut into pieces
This was really terrific. I altered it to four boneless, skinless breasts. I cut all the coating ingredients in half except for the garlic and the parmesan cheese (I grate mine fresh, and recommend that!). Since I had cut down the butter, I brushed the garlic butter onto the chicken with a pastry brush rather than dipping the chicken into the butter. There was a ton of coating mix leftover, so after I drizzled the leftover garlic butter onto the chicken as recommended, I then dumped some of the remaining coating on top of the chicken when it was already in the pan. I baked it for about 40 minutes. It was really fantastic - made the whole house smell delicious - it was moist and really flavorful. My kids both loved it. I will definitely make this again. I can only imagine that if it is made with the skin on the chicken, it is probably incredible. But it worked extremely well prepared as above.
It was good but nothing like regular fried chicken. Used the leftovers the next day in a huge green salad with homemade ranch. tasted better in that than as an entree.
Wonderful recipe! I used boneless chicken breasts that I pounded down thin. For the bread crumbs I used Italian style and added a mxiture of spices (Italian seasoning, crushed rosemary, oregano, basil) along with the Parmesan cheese, parsley, salt and pepper basically eyeballing everything. 1/4 pound of butter is 1/2 cup and I added a bit more garlic than called for to that as I love garlic. I baked my chicken at 375 for 35 minutes and it was done perfectly - moist and juicy, not dry at all with a wonderful crispy coating.
My family loved this chicken. The only thing I did differently from the recipe is I set the oven to 375 degrees, I put the breasts in about 15 minutes before the other pieces so the smaller pieces didn't get overdone and I used a jelly roll pan instead of a 13 X 9 pan to promote crispiness. The chicken was VERY crispy and juicy. Loved it!!
This was the best oven fried chicken I have ever had. Usaually I don't eat oven fried anything, but WOW!!!. I could not help but think while I was eating this, (this sure beats all the oil and fat that I would be eating if this was my normal deep fried chicken and on top of that this is really crunchy and Gooood!!!). I used Italian bread crumbs and I used chicken wings. If you do not like or can not have a lot of salt cut the amount in half, then sprinkle a little bit on after dipping into the butter, I used seasoning salt. I double dipped my chicken because I had so much breading left over and hate to waste. Then poured
remaining butter mixture over chicken then baked. What ever you do try this recipe, IT'S THE BOMB!!!!!.
VERY good recipe! I despise frying chicken, so have been in search of the best oven-fried recipe for a while. I can stop searching. This recipe is easy and very flavorful! The coating comes out nice and crispy, and stays that way when reheated as leftovers.
Very good, you could omit the bread crumbs, add extra parm and stick to a no carb diet if you prefer, very tasty either way.
Fantastic recipe. Thanks, Judy! I have made this several times. Family and guests really love it!I normally make my own bread crumbs, but I was out and no bread in the house. I substituted crushed cornflakes.I eliminated the melted butter and instead, spread the chicken with a mixture of dijon and mayo. Then carefully patted on the cornflake, cheese and parsley mixture.Place in the greased pan then dropped small bits of butter onto each breast. Wow! The dijon/mayo really zipped up this recipe! Now everyone asks for seconds!
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Fried Parmesan Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 363
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