Parmesan Chicken (Recipe 6 of 125)

Photo from
Simply Recipes

I must have a dozen recipes for "Parmesan Chicken". Each has a slight variant, but they are mostly all the same: Chicken, breadcrumbs and parmesan.

The variant in this recipe was in the preparing. Melting butter and adding garlic to it as your "wet" for the dredge is simply brilliant. The added flavor of garlic put this over the top for me. 

I only made two changes:

1. Really? 1 clove of garlic? I don't think so. I used 4 small to medium size
2. I baked it in the Air Fryer at 400 for 15 minutes.

Parmesan Chicken
Recipe from Simply Recipes

Serves 4

• 1 clove garlic, minced (1 teaspoon)
• 1 stick butter (1/2 cup or 1/4 pound), melted
• 1 c dried bread crumbs
• 1/3 c grated Parmesan cheese
• 2 T chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp garlic salt (can sub regular salt)
• A large pinch of Italian seasoning (herb mix)
• 1/8 tsp ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces

Preheat oven to 450°F.

Pat the chicken pieces dry with paper towels. Patting the chicken pieces dry will help the chicken pieces have crispy breading when baked.

In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper.

Piece by piece dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.

Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter.

Bake uncovered at 450°F 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.