My Recipe Box

Crunchy Parmesan Chicken


Serves 4

This chicken has a spicy, crunchy crust that keeps it very moist on the inside. The secret to the great crust is basting: Without basting, the flour-cheese coating would stay dry, but when you baste the chicken with the pan drippings, it helps set the Parmesan crust, making it crispy and golden.

  • 1 chicken (3-1/2 to 4 lb.), cut into quarters
  • 4 Tbs. unsalted butter
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1-1/2 tsp. coarse salt
  • 1-1/2 tsp. dried herbes de Provence
  • 1-1/4 tsp. sweet paprika
  • 1/8 to 1/4 tsp. cayenne
  • Freshly ground black pepper
If you don't have herbes do Provence on hand, substitute dried thyme or sage or another favorite dried herb.

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.

Put the butter in a shallow baking pan (a 9x13-inch Pyrex pan or large oval baking dish works well). Put the pan into the oven while it's heating. When the butter is melted (about 10 minutes), remove the pan and set it on a heatproof surface or on a couple of potholders.

In a shallow, medium bowl, combine the Parmesan, flour, salt, herbes de Provence, paprika, cayenne, and lots of freshly ground pepper. Dredge a piece of chicken, skin side down, in the melted butter first and then in the cheese mixture. Use your hands, pressing gently, to coat evenly. Turn the chicken skin side up and push it to the side of the pan. Repeat with the remaining chicken pieces.

Bake, basting with the pan juices occasionally (tilt the pan and spoon the juices from the corners), until the chicken is well browned and cooked through, 50 to 60 minutes. (see a tip on basting baked chicken).

nutrition information (per serving):
Calories (kcal): 610, Fat (kcal): 37, Fat Calories (g): 330, Saturated Fat (g): 15, Protein (g): 56, Monounsaturated Fat (g): 13, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 6, Sodium (g): 820, Cholesterol (g): 235, Fiber (g): 0,

Photo: Ben Fink

Simple and flavorful . I definitely will make this again and share the recipe with my friends. I think I will try it with almond flour next time as one of the other reviewers suggested

a WONDERFUL addition to our regular chicken dishes. Easy and tasty. My husband usually prefers boneless, but said that this is now his favorite chicken I make! I found that there was not a lot of "juice" to baste the chicken with, so added a bit of butter to melt during the cooking.

Add our little family of 2, as being completely sated from another Abigail Johnson Dodge contribution. And here I thought, she was all about pastry! This chicken had more going for it than even classic fried chicken. It was so flavorful and the little bit of fire from the Cayenne, was the perfect foil for the richness of the dish. This was totally "makeagainable", and will be on our rotation. Cheers all, Jeff

I've made this chicken as a regular weekday night meal due to it's simplicity and the wow factor at the dinner table. This is a low carb meal as well if you replace the flour with almond flour. Also, this is a great make ahead meal if you prep the mix and store in a baggie. It's very similar to a common chicken bake mix but without the preservatives and triple the taste! I highly recommend this recipe for time pressed families as well as those looking for another way to use an economical cut like chicken legs. Don't delay and make it tonight!

Excellent recipe! I've been making it for years. We usually just use breasts.

So good! I have been making this since the issue came out. I also dredge both sides of the chicken to get the yummy flavour of the coating on as much of the pieces as possible. For the herbs de provence I use 1 tsp thyme, 1/2 tsp basil, 1/2 tsp marjoram, 1/2 tsp rosemary & 1/4 tsp sage.

Cookbooks, DVDs & More