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Parmesan Chicken II

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"This recipe is my favorite. It is very tender. Serve with a nice fresh salad and a vegetable." — Anika

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg

1 teaspoon ground black pepper
1 teaspoon salt

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Directions

In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.
Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

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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.

—Natalie P.

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Most Helpful Critical Review

Aug 02, 2007

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.

—Kathy S.

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557 Ratings

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Jul 29, 2007

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.

—Barbara

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Jun 17, 2005

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!

—COMFORTKITCHEN

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Feb 08, 2008

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

—Cookies

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Jul 23, 2003

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!

—LOUDNOYES

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May 28, 2005

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!

—Ameenab

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Jun 20, 2006

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.

—artichoke

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Nutrition

Calories
466 kcal
23%

Carbohydrates
1.4 g
< 1%

Cholesterol
229 mg
76%

Fat
26.7 g
41%

Fiber
0.1 g
< 1%

Protein
51.8 g
104%

Sodium
981 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Parmesan Chicken II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 466
Calories from Fat: 240

% Daily Value *
Total Fat 26.7g 41 %
Saturated Fat 9.9g 49 %
Cholesterol 229mg 76 %
Sodium 981mg 39 %
Potassium 482mg 13 %
Total Carbohydrates 1.4g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 51.8g 104 %
Sugars 0.3g
Vitamin A 7 %
Vitamin C 10 %
Calcium 41 %
Iron 27 %
Thiamin 17 %
Niacin 165 %
Vitamin B6 41 %
Magnesium 20 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.