Best 2 Crispy Parmesan Crusted Chicken Recipes

Crispy Parmesan crusted chicken remains one of the most delightful dishes to eat, especially among kids. It is also one of the dishes easiest to prepare, making it a go-to meal for most people. However, it can still be hard to find an easy-to-follow recipe that will guarantee you the crispy, golden-brown outcome that you desire. This article provides a step-by-step guide on how to make crispy Parmesan crusted chicken. We have included tips and tricks that will ensure that your chicken turns out perfectly crispy on the outside and tender and juicy on the inside.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY PARMESAN & ONION CRUSTED CHICKEN RECIPE - (4.8/5)

Crispy Parmesan & Onion Crusted Chicken Recipe - (4.8/5) image

Provided by MichelleF

Number Of Ingredients 7

Ingredients

Cooking spray
2 (6 oz.) containers, or about 3 cups, French-fried onions
1 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon Italian seasoning
2 tablespoons Dijon mustard
8 boneless, skinless chicken thighs

Steps:

Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. In a food processor, combine fried onions & Parmesan, pulsing until finely ground. Transfer to a shallow bowl. In a small bowl, stir together mayonnaise, Italian seasoning, & mustard. Coat chicken with mayonnaise mixture, then press into fried onions. Place chicken on baking sheet. Bake 30 to 35 minutes. Serve hot.

CRISPY PARMESAN CRUSTED CHICKEN

Crispy Parmesan Crusted Chicken image

Originally from Cuisine magazine, here is a wonderful way to prepare otherwise boring boneless, skinless chicken breasts. The crust on this chicken is delicious and the sage-butter sauce is divine! Excellent served with roasted new potatoes. Don't be intimidated by the number of ingredients or steps - it truly is simple to prepare. Prep time includes "resting" time for the crust.

Provided by miss gracie

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

4 boneless skinless chicken breast halves
2 egg whites
2 teaspoons cornstarch
1 lemon, juice of (half for chicken, half in sauce)
1 cup coarse dry breadcrumbs (preferably homemade using rustic-type bread)
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 cup parmesan cheese, grated
1 lemon, zest of, minced
3 tablespoons olive oil
3 tablespoons shallots, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low sodium chicken broth (or regular)
5 tablespoons cold unsalted butter, cubed (divided use)
1 -2 teaspoon fresh sage, minced
salt
white pepper
cayenne

Steps:

For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
Set aside.
Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
Individually dip chicken brests first in egg mixture, then in crumbs.
Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
Roast chicken until done, about 8 more minutes.
While chicken is roasting, prepare sauce.
For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
Add wine, cream, broth, and remaining lemon juice.
Simmer until reduced by half, 8-10 minutes.
Whisk in remaining butter, one tablespoon at a time, stirring constantly.
Add sage and seasonings.
Place roasted chicken on a plate and top with sauce.

Tips:

Use a meat mallet to pound the chicken breasts to an even thickness. This will help them cook evenly.
Season the chicken with salt and pepper before dredging it in the flour mixture. This will help to enhance the flavor of the chicken.
Make sure the oil is hot before adding the chicken cutlets. This will help to prevent them from sticking to the pan.
Cook the chicken cutlets over medium heat for 3-4 minutes per side, or until they are golden brown and cooked through.
Transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.
Serve the chicken cutlets immediately with your favorite dipping sauce.

Conclusion:

Crispy Parmesan Crusted Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the Parmesan crust is crispy and golden brown. Serve this dish with your favorite dipping sauce and a side of roasted vegetables or mashed potatoes for a complete meal.