Baked Parmesan Crusted Chicken

Juicy chicken breasts are granted a crunchy coating of Parmesan cheese mixed with panko and corn flakes when you make this Baked Parmesan Crusted Chicken.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 373kcal

Author FoodFaithFitness

Ingredients

1 lb. chicken breasts cut in half
2 cups panko breadcrumbs
1 ½ cups flour
1 cup corn flakes
3 eggs
½ cup Parmesan cheese grated
½ tbsp garlic powder
1 tbsp parsley flakes
1 tbsp ground mustard
½ tsp salt
¼ tsp pepper
1 tsp turmeric
½ tbsp paprika

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.

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