Crispy Oven-Fried Parmesan Chicken
Submitted by craiggard
Crispy oven-fried Parmesan chicken coats chicken breasts in crushed corn flakes, Parmesan, and red pepper flakes, then bakes until golden. The healthier no-fry alternative to fried chicken.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minCrispy oven-fried Parmesan chicken delivers the crunch and golden crust of fried chicken without the oil bath. Crushed corn flakes are the unlikely hero, forming a craggy, shatteringly crisp coating that beats panko or breadcrumbs at this game.
The garlic step is small but critical. Warming the garlic in a dry pan over medium heat releases its oils without scorching, and brushing the chicken with this aromatic fat helps the corn flake mixture adhere where dry chicken would shed it.
Grated Parmigiano-Reggiano mixed into the corn flakes adds a salty umami crust, while red pepper flakes bring a quiet heat that builds without dominating.
Press the coating onto the chicken firmly, this is what keeps it from sliding off during the bake. A 35-to-40 minute roast at 400°F (200°C) gives the chicken time to cook through while the coating browns evenly.
Serve with a curly endive salad and cherry tomatoes for a complete plate, or alongside roasted vegetables for a heartier dinner.
Chef Tips
- Pound the breasts to even thickness so they cook through at the same rate.
- Crush the corn flakes coarsely, fine powder loses the craggy crisp texture.
- Place chicken on a wire rack over the baking sheet for even all-around crispness.
- Pull at an internal temperature of 160°F (71°C), residual heat carries it to safe 165°F (74°C).
Variations
- Replace corn flakes with crushed panko and add Italian seasoning for a more traditional crust.
- Swap Parmesan for grated Pecorino Romano for a sharper, saltier crust.
- Stir a tablespoon of Dijon mustard into the garlic brush for a tangy bite under the crust.
Ingredients
Directions
Remove the skin and all visible fat from the chicken (I used boneless skinless chicken breast halves for a lighter version)
Preheat the oven to 400℉ (200℃).
In a small, nonstick skillet over medium heat, warm the the garlic until it is fragrant.
In a heavy-duty plastic bag, with a rolling pin, crush the corn flakes to form fine crumbs.
In a medium-sized shallow bowl, combine the corn flake crumbs, parmesan and peppers.
Brush the tops of the chicken breast halves with the garlic.
Sprinkle the corn flake crumbs evenly on the chicken and gently press the mixture into the chicken to make sure it sticks.
Place the chicken bone-side down on a nonstick baking pan and bake for 35 to 40 minutes or unti lthe coating is golden brown and the chicken is cooked through.
Cooking Tips: Do-Ahead Steps:
The coating mixture (step 3) can be combined in advance.
Team the chicken with a salad of curly endive and cherry tomatoes.
Set out a fresh fruit platter for dessert: Try pineapple chunks, strawberries and slices of mango or peach.
Comments
