Baked Parmesan-Crusted Chicken

Baked Parmesan-Crusted Chicken

Serves 4 to 5

Make this early in the day and refrigerate. Remember, if you're packing it along on an outing, keep it on ice in a reliable cooler and eat it as soon as possible.

  • 1 cup dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup low-fat buttermilk
  • 1 whole chicken, about 3 pounds, cut into 8 pieces, skin removed
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Preheat oven to 350°F. In a medium bowl, stir together breadcrumbs, Parmesan, paprika, garlic salt, pepper and parsley. Pour buttermilk into another bowl. Dip the chicken in buttermilk, and then roll in crumb mixture. Place chicken on a lightly oiled baking sheet, arranging pieces so they don't touch (use two pans if needed). Bake 40 to 45 minutes or until the meat at the thighbone is no longer pink when pierced with a knife. To serve chicken cold, transfer to a platter, cover loosely with foil, and refrigerate until well chilled.

Nutritional Info: 
Per Serving:410 calories (60 from fat), 7g total fat, 3g saturated fat, 150mg cholesterol, 610mg sodium, 19g carbohydrate (1g dietary fiber, 3g sugar), 64g protein

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