Description

Garlic Parmesan Crispy Oven Fried Chicken is a delightful and flavorful dish that combines the savory richness of parmesan cheese with the aromatic taste of garlic, all encased in a perfectly crispy breading. This recipe offers a healthier alternative to traditional fried chicken by using an oven-frying method that eliminates the need for deep frying while still delivering all the crunchy goodness you crave. Whether you’re making this for a family dinner or a special occasion, it’s sure to impress with its golden-brown exterior and tender, juicy interior. The addition of a simple egg and buttermilk mixture ensures the breading sticks beautifully to the chicken, while a final broil gives it that extra crispy finish.

Ingredients

Scale

For the egg mix:

2 large eggs
⅔ cup buttermilk must be thick buttermilk; see notes for substitutes

For the dry mix:

1 cup white flour
⅔ cup grated Parmesan cheese
4 tablespoons bread crumbs
1 teaspoon baking powder
2 teaspoons salt or less to taste
2–3 teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon onion powder
½ teaspoon ground black pepper

For the chicken and the pan:

2 pounds chicken tenders
⅓ cup butter

Instructions

Prep: Preheat oven to 410°F (210°C). Place a dark-colored roasting pan WITHOUT non-stick coating (a rimmed baking sheet works as well) in the oven to heat up.
Prepare egg mix: In a medium bowl, whisk together eggs and buttermilk.
Prepare dry flour mix: In a separate bowl, mix flour, parmesan, breadcrumbs, baking powder and seasoning together.
Bread chicken:

First toss all chicken pieces in dry ingredients to lightly coat.

Then, toss chicken pieces in egg mixture to generously coat.

Finally, coat each piece individually with dry ingredients again, but this time in a thick layer. Make sure there is enough mix underneath the chicken piece, else it sticks to the dish. Generously spoon flour mixture over top of chicken. Use the back of a tablespoon to pound breading onto the chicken, flattening the chicken pieces lightly to create a uniform thickness and a thick layer of breading.
Bake: Take hot pan out of the oven and melt ⅔ of the butter on it. Place breaded chicken pieces on pan, dot with remaining butter.

Bake for 10-15 minutes until bottom is golden and crisp, CAREFULY flip (use an offset spatula to slide under chicken, otherwise breading may fall off!) and bake for another 5-10 minutes (depending on how thick chicken pieces are).

Finish by broiling for 2-3 minutes until golden brown and crispy.
Rest: CAREFULLY remove chicken from pan and onto a cooling rack. Rest for 5 minutes, then serve immediately.

Notes

Buttermilk Substitution: If you don’t have buttermilk, you can easily make a substitute by combining 1 tablespoon of lemon juice or vinegar with ⅔ cup of milk. Let it sit for about 5 minutes to thicken before using.
Cheese Variations: Parmesan cheese is recommended for its sharp, nutty flavor, but feel free to experiment with other hard cheeses like Romano or Asiago. These cheeses will also provide a similar crispy texture and deep flavor.
Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. The texture and flavor will still be deliciously crispy and satisfying.
Reheating Tips: To keep the chicken crispy when reheating, avoid using the microwave. Instead, reheat in the oven at 350°F (175°C) for 10-15 minutes, or use an air fryer for a quicker option.
Chicken Cuts: While this recipe uses chicken tenders for their uniform size and quick cooking time, it can also be made with chicken thighs or breasts. Just be sure to adjust the cooking time accordingly, especially if using thicker cuts like thighs.