Parmesan Buttermilk Baked Chicken
Yield: 6 to 8 servings
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.
- 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.