Crispy Oven Fried Parmesan Chicken

This chicken is good served on top of pasta with a drizzle of marinara sauce.  You can also top the chicken with a piece of mozzarella cheese.

4 boneless, skinless chicken breasts (about 2 lbs)

1 1/2 cups all-purpose flour

1 tsp paprika

1 tsp salt

1 tsp black pepper

1 cup buttermilk

1 large egg

2 cups panko bread crumbs

1 1/2 cups shredded Parmesan cheese

1 1/2 TBS dried parsley flakes

1 1/2 tsp garlic salt (more or less to taste)

1 - 2 tsp onion powder

1/2 cup butter, melted (more or less as desired)

Marinara sauce

Preheat oven to 425 F.  Line two baking sheets with aluminum foil.  Spray each sheet liberally with cooking spray.  Set aside.

Mix together the flour with the paprika, salt and pepper. Set aside. In another bowl, whisk the buttermilk and egg together. Set aside. In a third bowl, mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder.  Set aside.

Set-up the "dredging station" in this order:

    1) Seasoned flour

    2) Buttermilk/egg wash

    3) Panko bread crumb coating

Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces.  If you prefer to make this chicken Parmesan using whole pieces of chicken, there is no need to cut up the chicken.

Dip each piece into the 1) Seasoned flour mixture, 2) Buttermilk/egg wash,  3) Panko bread crumb coating.

Place onto the baking sheet 2 inches apart and drizzle each piece with melted butter.

Bake for 18-21 minutes until crispy and golden.  Turn the pan and chicken cutlets halfway through cooking for even browning.

Allow the chicken to rest on the pan for 3-5 minutes before serving.

Serve hot with a warm marinara sauce on the side.  If you wish to top with mozzarella cheese, place it back in the oven briefly until the cheese melts, then add the marinara sauce on top.

If you are leaving the chicken breasts whole and are not cutting them up into smaller pieces, you may need to increase the baking time to 28-30 minutes.  Also, you may want to use thin chicken breasts.

If doubling this recipe, you will only need to double the chicken.  You should have enough of the dredging/coating mixture.

Serves: 4

Source:  www.melissassouthernstylekitchen.com

Eileen