Oven-Fried Parmesan Chicken

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It has been quite awhile since I have posted a recipe. Probably because my husband is deployed and I don’t feel like cooking most nights. But after awhile I get sick of eating the same old things and last night I decided to make myself a nice, delicious dinner, even if it was just myself eating it!

This recipe is one I have made several times for my husband and I in the past. I love chicken recipes that are easy and yummy and this parmesan chicken is no exception!

Oven-Fried Parmesan Chicken

Cook Time: 60 minutes

Serving Size: 6

Oven-Fried Parmesan Chicken


  • 1 egg beaten
  • 3 tablespoons milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 tsp of garlic powder
  • 1 tsp of parsley
  • 2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks – I always use drumsticks for this recipe)


  1. After you have beat the egg, add your milk to the bowl and set aside.
  2. Combine the rest of the ingredients in another bowl shallow enough to roll the chicken in.
  3. Skin the chicken ( I used food scissors to cut the skin off).
  4. Dip your chicken into the egg mixture and then roll in the crumb mixture. Make sure the chicken is covered thoroughly.
  5. Place the chicken onto a greased baking pan and bake at 375 degrees for 45-60 minutes depending on your oven.

Original Recipe From: Recipe.com
To see more of my recipes see my: Recipe List

Enjoy! I would love to hear if anyone ends up trying it!

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  1. This looks so yummie! I have been looking for a good recipe like this and I love that it doesn’t call for a spice mix or mayo. These are all ingredients I have in my house right now.


    Pinning it. 🙂

    1. Yes, that’s what I love about it! I always have all the ingredients in my home as well, so it’s very easy! 🙂 Thanks for pinning it and thanks for commenting!

  2. This sounds absolutely delicious, and I’m sending it to my wife right now! We raise chickens for eggs and meat, and I can’t wait to try this out using some of our own fresh bird. Thank you!

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