Thursday , 27 June 2019

Oven-Fried Parmesan-Crusted Chicken

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Oven-Fried Parmesan-Crusted Chicken

Oven-Fried Parmesan-Crusted Chicken

Oven-Fried Parmesan-Crusted Chicken Recipe


  • 4 slices whole-wheat bread
  • Cooking spray
  • 2 tablespoonsfinely grated fresh Parmesan cheese
  • 1/4 teaspoonsea salt
  • 3/4 teaspoonfreshly ground black pepper
  • 3/4 teaspoonregular or smoked paprika
  • 3/4 teaspoongarlic powder
  • 1 cupplain 2% reduced-fat Greek yogurt
  • 2 large egg whites, beaten
  • 1 tablespoonDijon mustard
  • 2 skinless boneless chicken breast halves (1 pound), each halved crosswise
  • 2 skinless boneless chicken thighs (about 1/3 pound)
  • 2 small chicken drumsticks (about 1/2 pound), skinned
  • Lemon wedges and parsley for serving


1. Preheat oven to 400°. Place bread in a food processor; pulse 10 times or until coarse crumbs form. Spread breadcrumbs in a single layer on a shallow baking pan lined with parchment paper. Bake in middle of oven until one shade darker (about 5 minutes), stirring once. Using parchment paper, pour breadcrumbs into a shallow bowl to cool. Reline baking pan with paper, and lightly coat paper with cooking spray; set aside to use for chicken. Once breadcrumbs are cool, add Parmesan, salt, pepper, paprika, and garlic powder.

2. Combine yogurt, egg whites, and mustard in a shallow bowl, whisking well; set aside.

3. Pat chicken dry. Dip chicken into yogurt mixture to coat, letting some excess drip off; coat both sides of chicken in breadcrumb mixture, patting to adhere.

4. Arrange coated chicken in a single layer on prepared baking pan; lightly coat tops of chicken with cooking spray. Bake in middle of oven until cooked through (35-40 minutes). Arrange on a platter with lemon wedges and parsley.

Oven-Fried Parmesan-Crusted Chicken