Description

This Garlic Parmesan Crispy Oven Fried Chicken recipe delivers a perfect blend of crispy, golden-brown breading infused with savory garlic and Parmesan flavors. Using an oven-baking method with a unique breading technique, the chicken tenders come out irresistibly crunchy on the outside and tender on the inside, all without deep frying. A deliciously rich and satisfying meal perfect for family dinners or casual gatherings.

Ingredients

Scale

Wet Ingredients

2 large eggs
2/3 cup buttermilk (thick; see notes for substitutes)
1/3 cup butter

Dry Breading Mix

1 cup white flour
2/3 cup grated Parmesan cheese
4 tablespoons bread crumbs
1 teaspoon baking powder
2 teaspoons salt (or less to taste)
2-3 teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Protein

2 pounds chicken tenders

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Instructions

Prep: Preheat the oven to 410°F (210°C). Place a dark-colored roasting pan without non-stick coating or a rimmed baking sheet inside the oven to heat up thoroughly, ensuring it will create the perfect crisp base for baking the chicken.
Prepare Egg Mixture: In a medium mixing bowl, whisk together the eggs and thick buttermilk until fully combined and smooth to create the wet coating for the chicken.
Prepare Dry Flour Mix: In a separate bowl, combine the white flour, grated Parmesan cheese, bread crumbs, baking powder, salt, garlic powder, ground paprika, onion powder, and ground black pepper. Mix well to ensure all seasonings are evenly distributed.
Bread Chicken: Lightly toss all the chicken tenders in the dry flour mix to coat them evenly. Then, dip and toss the coated chicken pieces into the egg and buttermilk mixture to generously coat. Finally, individually coat each piece again with the dry flour mixture, applying a thick, even layer. Spoon additional flour mixture onto the chicken to build a substantial breading layer. Use the back of a tablespoon to gently press and flatten the breaded chicken pieces, creating a uniform thickness and ensuring the coating adheres well.
Bake: Remove the hot baking pan from the oven carefully and melt two-thirds of the butter on it. Arrange the breaded chicken tenders on the pan, then dot the remaining butter over the chicken pieces. Bake for 10 to 15 minutes until the bottom side becomes golden and crisp. Using an offset spatula, carefully flip the chicken pieces to avoid disturbing the breading, and bake an additional 5 to 10 minutes depending on thickness. Complete the cooking by broiling the chicken for 2 to 3 minutes until the surface is golden brown and crispy.
Rest: Carefully transfer the cooked chicken to a cooling rack and let it rest for 5 minutes before serving to allow juices to redistribute and maintain crunch.

Notes

For the buttermilk substitute, mix 2/3 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes.
Using a dark roasting pan or baking sheet helps develop better crust and browning.
Pressing the breading firmly onto the chicken ensures a thick, crispy coating that stays intact while baking and flipping.
Use an offset spatula to flip the chicken gently to prevent breading from falling off.
Resting chicken after baking helps maintain juiciness and a crispy texture.