This Parmesan Crispy Oven-Fried Chicken is a lighter take on classic fried chicken, yet still irresistibly crunchy and flavorful. Thin chicken cutlets are coated in a zesty blend of seasoned breadcrumbs, Parmesan cheese, and spices, then oven-baked to golden perfection. Thanks to a quick mayo coating, the chicken stays juicy inside with a crave-worthy crispy crust — no frying needed!
Ingredients
- 3 boneless, skinless chicken breasts
- 1 cup seasoned Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground paprika
- ⅓ cup mayonnaise
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray and set aside.
- In a shallow dish or plate, combine breadcrumbs, Parmesan, garlic powder, salt, pepper, and paprika. Mix well.
- Slice each chicken breast in half lengthwise to create thinner fillets. Place each fillet between two pieces of plastic wrap and gently pound to about ⅜-inch thickness using a meat mallet.
- Spread mayonnaise on both sides of each chicken fillet for an even coat.
- Press the mayo-coated fillets into the breadcrumb mixture, pressing down to ensure the coating sticks well.
- Place coated chicken on the prepared baking sheet in a single layer.
- Bake for 17–20 minutes, or until chicken is cooked through (internal temp of 165°F) and the coating is golden and crispy.
- Let rest for 2–3 minutes before serving.
Notes
- For extra crispiness, place the chicken on a wire rack over the baking sheet while baking.
- Substitute Greek yogurt or sour cream for mayo if preferred.
- Want it spicier? Add a pinch of cayenne or crushed red pepper flakes to the breadcrumb mix.
- Pairs well with a fresh green salad, roasted veggies, or mashed potatoes.
FAQs
Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work great—just trim and pound them to even thickness.
Can this be made ahead of time? You can bread the chicken up to a day in advance and refrigerate until ready to bake.
Can I make this gluten-free? Yes, just use gluten-free breadcrumbs.
Parmesan Crispy Oven-Fried Chicken
- Total Time: 15 minutes
- Yield: 6–8 servings 1x
Description
This Parmesan Crispy Oven-Fried Chicken is a lighter take on classic fried chicken, yet still irresistibly crunchy and flavorful. Thin chicken cutlets are coated in a zesty blend of seasoned breadcrumbs, Parmesan cheese, and spices, then oven-baked to golden perfection. Thanks to a quick mayo coating, the chicken stays juicy inside with a crave-worthy crispy crust — no frying needed!
Ingredients
3 boneless, skinless chicken breasts
1 cup seasoned Italian breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground paprika
⅓ cup mayonnaise
Instructions
Preheat the oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray and set aside.
In a shallow dish or plate, combine breadcrumbs, Parmesan, garlic powder, salt, pepper, and paprika. Mix well.
Slice each chicken breast in half lengthwise to create thinner fillets. Place each fillet between two pieces of plastic wrap and gently pound to about ⅜-inch thickness using a meat mallet.
Spread mayonnaise on both sides of each chicken fillet for an even coat.
Press the mayo-coated fillets into the breadcrumb mixture, pressing down to ensure the coating sticks well.
Place coated chicken on the prepared baking sheet in a single layer.
Bake for 17–20 minutes, or until chicken is cooked through (internal temp of 165°F) and the coating is golden and crispy.
Let rest for 2–3 minutes before serving.
Notes
For extra crispiness, place the chicken on a wire rack over the baking sheet while baking.
Substitute Greek yogurt or sour cream for mayo if preferred.
Want it spicier? Add a pinch of cayenne or crushed red pepper flakes to the breadcrumb mix.
Pairs well with a fresh green salad, roasted veggies, or mashed potatoes.
- Prep Time: 15 minutes
Nutrition
- Calories: ~350 kcal per serving
- Protein: 35g