I have some boneless chicken breasts that I want to cook. I cut them in half, resulting in 8 pieces total. I am going to bread them. I will dip them in egg, then into some italian bread crumbs mixed with some parmesan cheese. I have had trouble making these in the past. The breading comes out hard as a rock, with the chicken undercooked. I used to set the oven to 350 and it took about 50 minutes just to get the chicken done. I was not using aluminum foil. What should I set the oven to this time, and what should I do differently as far as cooking time? Any help would be greatly appreciated. Thanks.
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How should I cook this chicken?
- Thread starter Loki
- Start date
Here's how I cook mine, and they come out pretty darned good each time:
1. Marinate chicken breasts in buttermilk and hot sauce overnight
2. Mix together 1 cup Italian Bread crumbs with 1/2 cup grated parmesan cheese
3. Mix together 1 cup flour, 1 T kosher salt, 1 tsp pepper, 1 tsp oregano, 1 tsp thyme.
4. Mix together 1 egg and 1/2 cup water
5. Drain chicken and roll in flour. Dip in egg wash and roll in bread crumbs. Let sit for 30 minutes before baking.
6. Place in baking dish and drizzle with melted butter or olive oil.
7. Cover and bake at 350 degrees for 40 minutes. Remove cover and continue baking for 20 minutes, or until crisp and golden.
8. Let sit for 10 minutes before serving.
1. Marinate chicken breasts in buttermilk and hot sauce overnight
2. Mix together 1 cup Italian Bread crumbs with 1/2 cup grated parmesan cheese
3. Mix together 1 cup flour, 1 T kosher salt, 1 tsp pepper, 1 tsp oregano, 1 tsp thyme.
4. Mix together 1 egg and 1/2 cup water
5. Drain chicken and roll in flour. Dip in egg wash and roll in bread crumbs. Let sit for 30 minutes before baking.
6. Place in baking dish and drizzle with melted butter or olive oil.
7. Cover and bake at 350 degrees for 40 minutes. Remove cover and continue baking for 20 minutes, or until crisp and golden.
8. Let sit for 10 minutes before serving.
Ok this is what you can do. Brown them on each side (until they just color) then remove them from the oil. Preheat your oven to 450 degrees. When you have them all browned (not cooked through) put them on a baking sheet with foil or in a pan large enough to hold them and bake them uncovered for about 25 to 40 mins......you may want to turn them. They will cook in the oven and not be hard. But if you prefry then bake they come out well......doing one or the other is not too good. Frying makes them hard and baking will either make them hard or not brown them enough. If the juices makes the bottom kind of mushy, just remove them from the pan and broil them with the mushy side up for about 5 mins til crispy. Good luck..
If this chicken is completely thawed, you should not need to cook them longer than 35 minutes. If they're still not cooked then your oven dial is not reading the right temperature. It says it is hotter by about 50 degrees than it really is.
By the way, I love that exact same recipe, I like to dip my chicken in melted butter, then the crumb mixture and bake. You can also fry these in a pan in a bit of butter on medium heat, not more than 5 minutes total.
For a variation, try just breading them in straight parmesan which you have seasoned with garlic powder and italian seasoning, this gives an intense cheese flavor, but if you do this, do not add any salt to them.
By the way, I love that exact same recipe, I like to dip my chicken in melted butter, then the crumb mixture and bake. You can also fry these in a pan in a bit of butter on medium heat, not more than 5 minutes total.
For a variation, try just breading them in straight parmesan which you have seasoned with garlic powder and italian seasoning, this gives an intense cheese flavor, but if you do this, do not add any salt to them.
chef_renee
New member
I only copied this recipe so that you can see exactly what you are doing, with almost the exact same ingredients. My only guess is that the heat was too high when you pan seared the chicken, thereby making the crust too hard while the chicken inside wasn't cooking. Splitting your chicken breasts are a great idea, I'm assuming that you cut them in half length wise (horizontally) and not vertically. Also, try using Olive Oil and butter for more flavor and cook in a preheated pan on Medium to Medium High heat, at the very most. Covering your breaded chicken with tin foil in the oven will create a steaming affect and cause your breading to become soggy, if you have to use the oven, I would do an open baking method as apposed to covering it. I would split the chicken breasts horizontally and pan sear them, no need to turn on the oven. Anyways, I hope this helps you out today to enjoy your chicken and good for you to keep on trying it, until you get it right!
Parmesan Chicken
INGREDIENTS
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
DIRECTIONS
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
Parmesan Chicken
INGREDIENTS
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
DIRECTIONS
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.