Oven-Fried Chicken

Oven-Fried Chicken.doc38.5 KB
½ cup shredded parmesan cheese
¼ cup potato flakes
½ cup plain Panko breadcrumbs
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. Seasoned salt
several cranks of fresh coarse black pepper
¼ tsp. finely chopped rosemary
4 Tbs. coarsely chopped pine nuts
4 chicken cutlets, or 2 large breast sliced thinly in half
1 qt. low fat buttermilk, 1 cup reserved for dipping
1 large egg, whisked
Canola oil, enough to cover bottom (about ¼” deep) of large cast iron skillet


  1. In a deep dish, soak chicken with enough buttermilk to cover each piece.
  2. Refrigerate overnight if possible. If not, let soak for an hour or more. 
  3. Combine first 9 ingredients in a medium mixing bowl and toss well. Set aside.
  4. Pour dry ingredients into a shallow dipping dish.
  5. Combine whisked egg and 1 cup buttermilk in another shallow dipping dish.
  6. Dredge each piece of chicken through buttermilk mixture then through dry mixture making sure both sides are throughly covered.
  7. Preheat canola oil in cast iron skillet over med - high heat.
  8. Lay each cutlet into skillet and brown on med - low heat for 4 minutes on both sides.
  9. Transfer skillet into oven and bake for 10 - 12 min. at 375 degrees or until chicken is done.
  10. Plate and dig-in!

*serve with marinara sauce, pasta or more cheese....yum!