Recipe by Anika
"This recipe is my favorite. It is very tender. Serve with a nice fresh salad and a vegetable."
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grated Parmesan cheese
ground black pepper
I thought this was absolutely amazing. I did, however, take a few of the suggestions on here. First, I mixed a little garlic powder and adobo to the Parmesan cheese. I also added a small amount of bread crumbs to give it a little more body. Second...instead of soaking the chicken in salt water to reduce blood that would come out during baking, I decided to par boil them in salt water, cutting down coking time in half, and making the chicken super moist. And I dredged them in flour before I soaked them in the egg and Parmesan cheese, so the coating would stick better. I baked at 400 for only about 25 - 30 minutes, because the chicken was already cooked for the most part, all I needed was the parmesan to darken. The result was absolutely amazing, the Parmesan cheese really came out, and my fiance couldn't believe how good it was.
My kids hated this. My husband said it was "OK." The drumsticks were goopy in the baking pan, and the bottom of the chicken was soggy. I'm going to try it again with chicken breasts on an elevated baking rack (so that the chicken doesn't sit in its own fat while baking). Also, my drumsticks were pretty large, and they required extra cooking time. Perhaps, that was part of the problem. I think the taste was good, but the texture and look of the chicken really turned my family off.
in response to the person who did not like the blood coming out of the chicken. Soak the chicken in 1/4 cup of salt for at least an hour, it will draw out the blood.
I am eating a piece of this piping hot chicken as I type this and it is DELICIOUS!!! I work until 11 PM and I was looking for something quick and easy to make this morning for my family to have for dinner and I found this. It is a wonderful recipes. I did make a couple of changes: I also used seasoned breadcrumbs with the Parmesan cheese. I discovered I was out of eggs so I simply coated the chicken in milk and then dredged in the cheese mix. I also added garlic powder and oregano to the cheese mix. These drumsticks came out moist and juice on the inside and cripsy, crunchy on the outside. I thought I would need to cover the pan with foil, but I just kept an eye on them and they browned perfectly!! Very good Anika! I will be making this one again!
Like everything I prepare, I tweaked it a little by adding some garlic powder, onion powder and some flour with the Parmesan cheese. When I bread chicken I usually don't roll it in a prepared dish of ingredients, I put it all in a ziploc bag and shake it untill the chicken is coated. It tasted really good and it was super easy to make with readily available ingredients from my kitchen. THX
Made this dish for my children who loved it! The above review is correct: it does make your kitchen smell wonderful!
NOTE: I used 2 parts cheese and 1 part seasoned bread crumbs... perfect!
Awesome recipe! Made a few slight changes...added a bit of milk and a lil salt and pepper to the egg and used the full 2 cups of parmesan but added about 1/2cup bread crumbs and seasoned as suggested in the other reviews with garlic and onion powder. Haven't had much luck with chicken legs in the past but this one is a keeper! Thanks!
Very simple and easy to make. My 2 yr old devoured it. Since Parmesan is already salty I had reduced the salt amount. Next time I'll omit the salt altogether.
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Chicken II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 240
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