Fried Chicken, Baked Chicken, a taste of home, a taste of comfort, a taste of tradition. Mama’s puts a twist on the fried chicken, makes it healthier by baking it, and crusts it with Parmesan Cheese for a fun flavor and a taste of Italy. Serve it with veggies, serve it with spaghetti or just have a marinara dipping sauce on the side. Mama’s kids love this version of Mama’s fried chicken and ask for it all the time. If there is the blessing of leftovers it makes for a great fried chicken sandwich the next day. Sometimes, I make double so we can do sandwiches for lunch. Hope you enjoy it as much as our family does!
Ingredients
5 chicken breasts, thawed, sliced in half width wise (see picture)
2 cups Mama’s Almond or Coconut Blend Flour
3/4 cup Parmesan Cheese, grated
1 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. sea salt
2 tsp. Italian seasoning
3 eggs
3/4 cup milk (dairy, nut, rice or soy)
1/2 stick (4 Tbsp) of butter or dairy free margarine
10 Tbsp. Parmesan cheese, shredded
10 slices (2 Romas) tomatoes, if desired
Directions
Preheat oven to 375 degrees. Generously drizzle Olive oil in baking pan.
Thaw chicken if frozen, slice in half width wise, making each chicken breast into two thin pieces.
In a small bowl, combine Mama’s Almond or Coconut Blend flour, (or gluten free flour of choice), grated Parmesan cheese, and spices. Mix well.
In a small bowl, add 3 eggs and 3/4 cup milk of choice. Whisk with a fork well blended.
Dip chicken in egg mixture for 20-30 seconds. Then place in flour mixture and
coat lightly. Dip it again in egg mixture and then in flour mixture again, being generous with the flour mixture the second time. Place coated chicken in olive oil coated pan. Repeat until all chicken slices are coated.
Sprinkle 1 Tbsp. of Parmesan cheese across each piece of chicken. Then slice cold butter very thinly and place about two thin strips on top of each piece of chicken. (see picture) If desired, place two slices of tomatoes on top of each piece of chicken.
Bake for 30 minutes, on center rack in oven, or until chicken is cooked all the way through and crust begins to brown.
Serve with herbed potatoes, steamed veggies, spaghetti or a dish of marinara sauce.
GFM TIP: Use leftover chicken for Parmesan Crusted Chicken Sandwiches the next day! Yum! Or make double so you can make sure there are leftovers!
Gluten Free Mama’s Parmesan Crusted Fried Chicken – Gluten Free
- 5 chicken breasts, thawed, sliced in half width wise (see picture)
- 2 cups Mama’s Almond or Coconut Blend Flour
- 3/4 cup Parmesan Cheese, grated
- 1 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/2 tsp. sea salt
- 2 tsp. Italian seasoning
- 3 eggs
- 3/4 cup milk (dairy, nut, rice or soy)
- 1/2 stick (4 Tbsp) of butter or dairy free margarine
- 10 Tbsp. Parmesan cheese, shredded
- 10 slices (2 Romas) tomatoes, if desired
- Preheat oven to 375 degrees. Generously drizzle Olive oil in baking pan.
- Thaw chicken if frozen, slice in half width wise, making each chicken breast into two thin pieces.
- In a small bowl, combine Mama’s Almond or Coconut Blend flour, (or gluten free flour of choice), grated Parmesan cheese, and spices. Mix well.
- In a small bowl, add 3 eggs and 3/4 cup milk of choice. Whisk with a fork well blended.
- Dip chicken in egg mixture for 20-30 seconds. Then place in flour mixture and
- coat lightly. Dip it again in egg mixture and then in flour mixture again, being generous with the flour mixture the second time. Place coated chicken in olive oil coated pan. Repeat until all chicken slices are coated.
- Sprinkle 1 Tbsp. of Parmesan cheese across each piece of chicken. Then slice cold butter very thinly and place about two thin strips on top of each piece of chicken. (see picture) If desired, place two slices of tomatoes on top of each piece of chicken.
- Bake for 30 minutes, on center rack in oven, or until chicken is cooked all the way through and crust begins to brown.
- Serve with herbed potatoes, steamed veggies, spaghetti or a dish of marinara sauce.