Baked Parmesan Crusted Chicken Recipe
This crispy baked Parmesan-crusted chicken is juicy on the inside with a crunchy coating of butter, panko breadcrumbs, Parmesan, and parsley. Serve them with some veggies, a salad, or over a bed of pasta. It’s a great, kid-friendly alternative to chicken nuggets.
Ingredients
- 6 Boneless skinless chicken breasts
- 3 Eggs beaten
- 1 ½ cups All-purpose flour
- 2 cups Panko breadcrumbs
- 1 cup Cornflake crumbs
- ½ cup Parmesan cheese grated
- 1 ½ tsp Garlic powder
- 2 tbsp Parsley flakes
- ½ tsp Each salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Pound the chicken breasts to ½ inch thickness.
Set Up Dredging Stations:
- Beat the eggs in a shallow dish and set aside.
- In a second shallow dish, combine the flour, salt, and pepper.
- In a third dish, mix the panko breadcrumbs, cornflake crumbs, Parmesan cheese, parsley flakes, and garlic powder.
Coat Chicken:
- Dip each chicken breast first in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture. Press the crumbs onto the chicken to ensure they stick.
Bake:
- Place the coated chicken breasts on a baking pan sprayed with cooking spray. Spray the tops of the chicken with additional cooking spray.
- Bake at 375°F for 30-35 minutes or until the chicken is cooked through and the juices run clear.
Notes
- Ensure Even Cooking: Pound the chicken breasts to an even thickness for uniform cooking.
- Maximize Crispiness: Use cooking spray generously to achieve a crispy crust.
- Customize Flavors: Add your favorite herbs or spices to the breadcrumb mixture for a personalized touch.