I grew up on fried chicken. My grandma always loved it – she liked quite a few things breaded and fried, but especially chicken. It’s always been a favorite of mine too. She prepared it in the classic fashion which was a flour dip, then eggs, then breadcrumbs.
That’s my preferred method too, but I like to add some extra flavor, like with this Crispy Garlic Parmesan Baked Chicken. Plus, it’s baked in the oven and not fried, eliminating all of that unhealthy grease. Instead of just plain breadcrumbs, they are mixed with fresh and finely shredded Parmesan cheese (lots of it!) and garlic powder. The sharpness and saltiness from the cheese and the fragrant garlic give this baked chicken just the extra flavor punch it needs.
CRISPY BAKED CHICKEN TIPS
A little tip when oven “frying” chicken like this, spray the tops with nonstick cooking spray to give them that nice golden color. You can also broil them during the last several minutes. I actually do both!
If you’re looking to make it just a little bit lighter, here’s a great tip for you: only bread one side of the chicken! It’s how I lightened up my favorite Chicken Parmesan recipe, and I use it any time I want to cut back a few calories. You’ll never even know the difference because you still have that golden crispy breading all over the top of the chicken.
HOW TO MAKE CRISPY BAKED GARLIC PARMESAN CHICKEN
Preheat your oven to 375 degrees and cover a baking sheet with foil or parchment paper.
Prepare the breading station with three shallow dishes, filled with seasoned flour in one, whisked eggs in a another, and panko breadcrumbs with Parmesan cheese in a third.
Pat boneless, skinless chicken breasts dry before dredging through the flour, then the eggs, then the breadcrumbs.
Arrange breaded chicken on the prepared baking sheet and spray the tops of chicken with nonstick cooking spray.
Bake chicken at 375 degrees for 35-40 minutes or until crispy.
My entire family gobbled this chicken down in minutes. I served them with some lemon wedges which really add brightness to this dish.
WHAT TO DO WITH CRISPY BAKED CHICKEN LEFTOVERS
We don’t often have leftovers of this recipe, but when it makes me super happy because I get to enjoy it for lunch the next day. It’s great cold, but if you want to reheat it I recommend doing so in the oven for a short time. The breading will not stay crisp in the microwave. Here are some recipes that go great with this chicken:
Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
In another shallow dish, whisk together eggs and milk.
In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
Pat chicken dry with a paper towel.
Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
Spray tops of chicken with nonstick cooking spray.
Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
Garnish with fresh chopped parsley and serve with lemon wedges.
To fry: In a large heavy-bottomed skillet, heat a high-temperature oil like canola or corn oil over medium heat. Place chicken in the hot oil and fry until golden; about 4 minutes per side. Careful not to keep the oil too hot or the chicken will burn. Chicken is done when juices run clear or it reaches an internal temperature of 165 degrees F.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.