This Baked Parmesan-Crusted Chicken recipe features a cheesy, crispy coating of panko and cornflakes that’ll keep you coming back for more.
Little did I know as a child that one of my favorite foods to eat—cornflakes—would contribute to one of my favorite dishes as an adult.
I’m always thinking of ways to increase chicken’s “wow” factor. My family eats chicken on the regular. In fact, it’s universally adored by all members, which is something I can’t say often. But I don’t like to rely on the same recipes over and over again. From breading to marinades, I’m always experimenting with different ways to revitalize this plain protein.
With this baked Parmesan-crusted chicken recipe, I add some texture by complementing the juicy and tender chicken with the crunch of the cornflakes and panko. Then, I mix in the Parmesan and spices to amp up the flavor. The result is a delicious, healthy, and fun meal.
Is Baked Parmesan-Crusted Chicken Healthy?
Chicken is a lean source of protein, and this recipe calls for it to be baked, not fried. As written, the recipe doesn’t strictly fit any particular diet. However, with a few tweaks, you can definitely adapt it to your preferences.
If you need a low-carb version, use almond flour and replace the cornflakes with crushed pork rinds. Another option is to trade the cornflakes for crushed nuts—my preferred cornflake alternative.
What Cut Of Chicken Should I Use?
I’ve used chicken breast for this recipe, but that doesn’t mean you have to. You have plenty of options. Whatever cut you choose, use a meat thermometer to ensure the chicken is sufficiently cooked!
My favorite cut is chicken thighs. Since they’re higher in fat, they have much more flavor and are quite forgiving. It’s really hard to overcook thighs! Drumsticks are similar to thighs. There’s a decent amount of meat, and the bone makes them naturally juicy and flavorful. And the fact they come with a “handle” seems to win over my kids. Who knew ergonomics was so delicious? Chicken strips (or tenders) are lean and generally more trimmed, which is nice. Plus, they’re tender and easy to prepare.
How Do I Store Leftovers?
Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. To freeze the chicken, place the pieces on a baking sheet and put them in the freezer. Once the pieces have hardened, you can put them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, place the frozen chicken in the oven at 425°F for 15 minutes, or until heated through. Don’t let the chicken thaw, or the crust will turn soggy.
Serving suggestions
There are lots of sides that pair well with this chicken. An obvious choice would be a classic Spaghetti Aglio E Olio or a healthy Veggie Pasta. Keep the Italian theme going with a restaurant-worthy Caesar Salad. You can also skip the carbs and stick with something more nutritious, like Roasted Broccoli And Carrots. Or enjoy the best of both worlds with a side of Butternut Squash Noodles—that way, you satisfy your pasta craving and get a serving of veggies!
Ingredients
- 1 pound chicken breasts cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup corn flakes
- 2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1/2 tablespoon garlic powder
- 1 tablespoon parsley flakes
- 1 teaspoon turmeric
- 1/2 tablespoon paprika
- 1 tablespoon ground mustard
- 1 1/2 cups flour
- 3 eggs
Instructions
- Preheat the oven to 390°F.
- Season the chicken breasts with salt and pepper on both sides.
- Lightly crush 1 cup of corn flakes in a bowl.
- Mix the crushed corn flakes with the panko breadcrumbs, Parmesan cheese, garlic powder, parsley flakes, turmeric, paprika and ground mustard.
- In a medium bowl, lightly beat the eggs with a whisk.
- Dip the chicken on both sides in flour, then shake off a little of the excess flour.
- Dip the chicken in a beaten egg.
- Dip the chicken in the crumb mixture. Press the crumbs so that they stick to the chicken.
- Place a cooling rack in a tray, then place the chicken on the rack. Bake for 30 minutes.
Tips & Notes:
- Let the chicken rest after baking so that the juices redistribute and the residual heat finishes off the chicken.
- Get organized before you start the dipping. Have your three bowls of flour, egg, and the crust mixture laid out to make your assembly line run smoothly.
- Taste the coating mixture before applying it to the chicken to make sure you approve of the flavor balance. Change accordingly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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