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Wheaties™ Crusted Chicken

Wheaties™ Crusted Chicken

You really have to try this quick and easy chicken recipe. Or they may groan and roll their eyes.MORE+LESS-

Updated September 20, 2016

1 1/2

cups Chex Mix™ Snack

1/2

teaspoon black pepper

2

lbs chicken breast cut into 1 oz pcs

1

amount veggie oil for frying

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  • 1

    Roughly grind the cereals and set aside (the kids like this part).

  • 2

    Beat the egg w/the milk and set aside.

  • 3

    Stir in the flour, onion & garlic powder, black pepper.

  • 4

    Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour.

  • 5

    Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.

  • 6

    Heat oil in a large heavy skillet to 325° F, Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

  • 7

    Drain and serve immediately to cheers and smiling faces.

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
165mg
56%
Sodium
430mg
18%
Potassium
490mg
14%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
16%
Sugars
7g
Protein
52g
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
50%
50%
Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Parmesan Crusted Chicken

This is a great chicken dish to add to your repertoire. It’s easy enough to make for a quick weeknight dinner but also elegant enough for company. Even kids love it — I think mostly because it bears some resemblance to chicken fingers. There are two secrets to success: first, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking and, second, a three-step breading method ensures that the coating adheres to the meat while it cooks, resulting in a crispy crust and juicy interior every time. The fresh herbs are totally optional use what you have on hand, or none at all.


Parmesan Crusted Chicken recipe

My oven fried chicken recipe has been a readers’ favorite since the day I posted it, so I thought I’d take it for a spin to create PARMESAN oven fried chicken. The result is a spectacular new twist on breaded chicken that belong in your chicken repertoire and weeknight dinner arsenal.

Like the oven fried chicken, this Parmesan crusted chicken is also marinated in spiced buttermilk then breaded with flour, panko, cornmeal and spices but with the added bonus of Parmesan. The Parmesan melts into the breading to create an incredibly flavorful, crunchy, golden cheesy crust – it is all about that crust!

What Makes this the best Parmesan Crusted Chicken recipe:

  • Crunchy! Parmesan crusted chicken isn’t quite as crunchy as oven fried chicken because as the Parmesan melts, it softens. To combat this softness, and still achieve a delightfully crunchy exterior, this recipe 1) uses panko breadcrumbs which are crunchier than Italian breadcrumbs 2) toasts the panko in the oven before breading, 2) bakes the chicken on an oven rack and 3) broils the chicken at the end of cooking. These four tips combine to create the crunchiest Parmesan crusted chicken you ever tasted!
  • Tender and juicy. This Parmesan crusted chicken is not only crispy on the outside but juicy and tender on the inside. The chicken is marinated in buttermilk so it becomes amazingly juicy – you will be amazed! The buttermilk whisked with an egg also helps the breading easily adhere to the chicken.
  • EASY one dredge batter. I’m always amazed at just how easy this breaded chicken recipe is! Soak the chicken, bread the chicken, bake/fry the chicken! This recipe simplifies the breading process so instead of laboriously dipping the chicken in eggs, then flour and then panko, the chicken is transferred straight from the marinade to the breading – that’s it! The marinade includes an egg which makes it nice and thick and the beading includes both flour and panko for a one-step batter that’s quick and easy.
  • Baked not fried. This baked Parmesan crusted chicken delivers the tasty, buttery crunch of fried chicken without the mess or hassle. Plus, you can bake all 12 breaded chicken tenders at once instead of frying multiple batches. Of course, if you want to pan fry the chicken, you’re welcome to do that as well (instructions included).
  • Flavor! The chicken is marinated in herbed buttermilk, breaded in herbed panko infused with Parmesan then drizzled with melted Danish Creamery Butter before it bakes, so the chicken is flavored at every level. The best part is the breadcrumbs soak in the buttery flavor while they bake to golden perfection so they taste gloriously fried – but they’re baked!
  • Pantry friendly. Even when you’re low on ingredients, chances are you always keep frozen chicken, flour, milk and Parmesan stocked – all the ingredients for Parmesan crusted chicken! Just whip up your own DIY buttermilk and you’re all set.
  • Family friendly. This Parmesan crusted chicken recipe will be the highlight meal of the week and will become a fond memory and new family tradition. It also makes enough to feed the family at a fraction of the price of takeout. Serve your breaded chicken with homemade honey mustard or ranch dip (recipes included) and you’ll be skipping the takeout forever!
  • Freezer friendly. Freeze Parmesan crusted chicken for an easy thaw and heat snack, lunch or dinner.
  • Versatile. This Parmesan crusted chicken recipe is perfect for any occasion. It’s the most delectable snack, the hero appetizer at game day or any party, or add a salad and potatoes and you have yourself a meal – my kind of meal, Patrick’s kind of meal and most definitely your kids kind of meal!

Recipe Summary

  • 4 (4- to 5- oz.) boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons ranch dressing
  • 3 ounces Parmesan cheese, grated (about 6 Tbsp.), divided
  • 4 provolone cheese slices
  • ¼ cup panko (Japanese-style breadcrumbs)
  • 2 tablespoons unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high. Cook chicken until a thermometer inserted in the thickest portion of each breast reaches 160°F, about 8 minutes per side. Place chicken on a baking sheet lined with aluminum foil.

Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast.

Stir together panko, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley.


How to reheat it

Do you ever find yourself struggling to reheat chicken the right way? I do too! That’s why I recommend eating this Parmesan crusted chicken fresh out of the skillet. But if I do have leftovers this is what I would usually do.

I simply heat up parmesan crusted chicken breasts in the oven to get the coating crispy once again. I wouldn’t suggest microwaving them. Microwaving will put too much moisture into the chicken crust and the coating won’t be so crispy any more.

Before I made this Parmesan Crusted Chicken recipe, I had no idea what an easy chicken recipe that was! And what a a great option it is for a weeknight dinner! I liked it so much that I made this parmesan crusted chicken recipe in various combinations. It’s so versatile! You can use it as a main dish, or accompanied by pasta. You can also slice this chicken and use it in your salad.


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