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Parmesan Buttermilk Baked Chicken

Yankee Plus Dec 2015


Parmesan Buttermilk Baked Chicken
2 votes, 4.50 avg. rating (86% score)
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Meltingly tender chicken morsels with a crispy coating flavored with Parmesan cheese. Very good, and very little work. Use freshly grated Parmesan cheese for the best results.

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  • 1-1/2 cups all-purpose white flour
  • 2/3 cup grated Parmesan cheese
  • 3/4 teaspoon paprika
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 4 whole chicken breasts, skinned and split
  • 1 cup buttermilk
  • 1/4 to 1/2 cup (1/2 to 1 stick) butter, melted


Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil for easy cleanup.

Mix the flour, cheese, and seasonings in a plastic bag. Dip the chicken in the buttermilk, then in the flour mixture. Arrange in a single layer in the baking pan. Drizzle the melted butter over the chicken. Bake for 50 minutes. Increase the oven temperature to 400 degrees F and bake for another 10 minutes to make the crust crispy. Do not turn the chicken while it is baking. Serve hot.

Updated Thursday, May 23rd, 2002

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2 Responses to Parmesan Buttermilk Baked Chicken

  1. Anonymous November 14, 2003 at 1:49 am #

    The cheese makes the chicken even crispier and better tasting! Very good quick meal when you can get boneless chicken breast on sale.Parmesan and flour give it the crustiest coating with lots of flavor. My family loves it!

  2. Tom June 28, 2013 at 9:50 am #

    I made a grave mistake and I covered it. So be sure not to and it will turn out just like the person before me said.

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