Parmesan Crusted Chicken has a crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! These are great served on their own and make a great sandwich!
Crispy Parmesan Crusted Chicken Breasts
I’m not going to lie, I love fried chicken in any shape or form! A seasoned crispy crunchy coating with tender juicy chicken inside. As much as I love fried chicken, my waistline doesn’t so I don’t eat it very often. That means I had to find a way to make oven-baked chicken that has crunch and is tender and juicy! Voila. Here we are!
The Best Coating for Crunch
While some recipes make chicken breasts with mayo to stick the breadcrumbs on, I find the egg mixture allows the crumbs to stick better keeping the coating on the chicken.
Use a combination to get the best flavor and crunch! I use Panko bread crumbs along with cornflake crumbs and fresh parmesan cheese. Freshly shredded parmesan is best but in a pinch, grated will do.
What is Panko? If you’re not familiar with Panko, they’re Japanese bread crumbs often found with the Asian items or with the other bread crumbs. They are a much lighter crispier crumb which results in a perfect coating.
6 chicken breast halves
3 eggs , beaten
1 1/2 cups flour
2 cups Panko Bread Crumbs
1 cup cornflake crumbs
1/2 cup Parmesan cheese
1 1/2 teaspoons garlic powder
2 Tablespoons parsley flakes
1/2 teaspoon each salt and pepper
Preheat oven to 375 degrees F.
Pound chicken breasts to 1/2 inch thickness.
Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
Bake at 375 degrees F for 30-35 min or until juices run clear.
Calories include the use of 2/3 of the crumb mixture as I always have a little bit leftover.