Description
This crispy baked chicken features marinated chicken breasts coated in a delicious blend of Parmesan cheese, breadcrumbs, and spices. Baked to a golden brown, it remains juicy inside, making it perfect for family dinners or meal prep. Enjoy with your favorite sides for a satisfying meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup unsalted butter, melted
- Cooking spray or additional butter for greasing
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl or resealable plastic bag. Pour in the buttermilk, ensuring all chicken is well-coated. Add garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix until evenly coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or ideally overnight.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Mix the Dry Ingredients: In a shallow dish, combine flour, grated Parmesan cheese, breadcrumbs, and a pinch of salt and pepper. Mix well.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray or melted butter.
- Remove Chicken from Marinade: Take the marinated chicken out of the refrigerator. Allow excess buttermilk to drip off, but do not rinse.
- Dredge the Chicken: Dip each chicken breast into the flour mixture, coating thoroughly. Shake off excess and place on the prepared baking sheet.
- Drizzle with Butter: Drizzle melted butter over the coated chicken.
- Bake the Chicken: Bake for 25-30 minutes until the internal temperature reaches 165°F (75°C) and the coating is golden brown. For extra crispiness, broil for an additional 2-3 minutes, watching closely.
- Rest the Chicken: Let the chicken rest for about 5 minutes before slicing or serving.
- Slice and Serve: Serve with creamy mashed potatoes, steamed vegetables, or a fresh salad. Garnish with chopped parsley or a squeeze of lemon juice for added flavor.
- Storing Leftovers: Allow chicken to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Preheat your oven to 350°F (175°C) to reheat.
Notes
- For a spicier kick, increase the cayenne pepper.
- Panko breadcrumbs provide extra crunch, but regular breadcrumbs can be used as well.
- Ensure the chicken is fully cooked by checking the internal temperature.
- Prep Time: 120 minutes
- Cook Time: 30 minutes