Best 6 Ww Parmesan Panko Oven Fried Chicken Recipes

OVEN FRIED PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
• Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

PARMESAN OVEN FRIED CHICKEN

Steps:

• Preheat oven to 350
• Line a baking pan with parchment paper or foil (just for easy clean up)
• Combine the parmesan cheese, panko and seasoned bread crumbs. Mix well. Add salt, pepper and garlic to the bread crumb mixture. Place in a ziplock bag.
• In a shallow bowl, break the two eggs and whisk together to combine.Take each piece of chicken separately, and pat dry. Coat chicken in egg mixture and drop into the bag of breading.
• Close the top and shake it until the chicken is well coated. Place on the baking sheet.
• After each piece is coated, drizzle each piece of chicken with ½ tbsp of olive oil, and then bake in the oven for 40 - 45 minutes or until the juices run clear. Remove from the oven and let rest for 5 minutes before serving.

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
• Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
• Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
• In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
• Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
• Place the coated chicken thighs on the rack over the prepared baking sheet.
• Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.

PARMESAN & PANKO CRUSTED CHICKEN

Steps:

• Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
• In a separate bowl add mayonaise.
• Spread mayonaise on chicken then dredge chicken in crumb mixture
• Spray a baking sheet with cooking spray
• Bake at 450º F for 20 mins or until thoroughly cooked.

PARMESAN AND PANKO CHICKEN TENDERS

Steps:

• Beat egg in a pie plate with water. Combine panko and Parmesan cheese in a separate dish.
• Dip each chicken tender into the egg mixture, then into the panko mixture and cover until well coated.
• Heat oil in a large skillet over medium heat. Add tenders and fry until light brown, about 3 minutes per side. Continue to fry, flipping occasionally, until golden on the outside, about 12 more minutes. Cut one open to make sure juices are running clear and chicken is no longer pink on the inside.