Parmesan Breaded Chicken

Buttermilk is the coating trick that changes everything.

Dipping chicken breasts in buttermilk before the breadcrumb mixture gives the coating something to grip. The acid in the buttermilk also tenderizes the surface of the meat, so even bone-in, skinless pieces come out juicy and tender.

The breading is a mix of seasoned breadcrumbs, grated Parmesan, oregano, rosemary, basil, and black pepper. Italian herbs and Parmesan together create a coating that smells incredible while it bakes and tastes like it came from a restaurant kitchen.

Baking covered for 25 minutes steams the chicken gently and keeps it from drying out. The coating won’t be shatteringly crispy, but it’ll be flavorful, golden, and stuck firmly to the meat instead of falling off.

Kitchen Tips

• Place the chicken bone-side down so the meaty side faces up and the coating stays intact.
• Use real grated Parmesan, not the powdered kind. Fresh Parmesan melts and browns in the oven. The shelf-stable stuff just sits there.
• Don’t skip covering the pan. Uncovered, the chicken dries out before it cooks through.

Variations

• Use panko breadcrumbs instead of seasoned breadcrumbs for a lighter, crunchier coating.
• Add a pinch of garlic powder to the breadcrumb mixture for an extra savory punch.
• Uncover for the last 5 minutes if you want a slightly crispier top.