Oven-Fried Garlic Chicken

"I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+! It's easy and you'll probably have most of the ingredients already on hand."
 
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photo by carolinajen4 photo by carolinajen4
photo by carolinajen4
photo by I'mPat photo by I'mPat
photo by dicentra photo by dicentra
photo by dicentra photo by dicentra
photo by Shesbittersweet photo by Shesbittersweet
Ready In:
1hr 15mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 350.
  • In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
  • In a small saucepan, heat butter and garlic over very low heat until butter melts.
  • Remove from heat.
  • Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
  • Place chicken skin side up on a large foil-lined baking sheet.
  • Mix together any remaining crumb mixture and butter and sprinkle over chicken.
  • Place in oven and bake 1 hour.

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Reviews

  1. This was a really great recipe. Fast to make and great tasting. I did make a couple of changes: I used Panko breadcrumbs and used fresh grated romano cheese and I only baked it 30 mins so that it came out very moist. I placed the chicken breast on a rack so that they were crunchy all around. Even my picky daughter loved it. Thanks for the recipe.
     
  2. I made this for a dinner party and got rave reviews (which belong to you!) I changed the bread to rice crispies; used dried parsley as that is all I had; used 8 cloves of garlic and used olive oil instead of butter. This tasted fantastic both hot for dinner and cold the next day for lunch. Thanks for a winner!
     
  3. Fantastic! This dish is just awesome and the aroma....OMG. I want to give it more stars. We all made pigs of ourselves eating this, including picky toddler DS. I thought I defrosted 6 chicken breasts but ended up with 2.7 lb of chicken tenders (they were great as tenders). I made 1 1/2 times the coating and it was perfect. Some of the tenders got the leftover garlic butter and coating and they were juicier while the others were nice and crunchy. Some of them took a bit of extra work to get off the foil so next time I will try the Reynolds Release foil. This was in the oven for 40 minutes. I can't wait to eat the leftovers tomorrow. This is a big hit in our house and will be made often. Thanks!
     
  4. 5 star all the way. As others I used skinless boneless breasts, put lots of parmesan/bread crumbs on well buttered/garlic breasts. Baked at 350 for 45 minutes, moist juicy and very tasty. Served with wholewheat lightly buttered Spaghitti pasta,steamed broccoli and Belgium Endive salad- Excellent
     
  5. This was wonderful! Used Panko bread crumbs but everything else was as noted in the recipe.. It turned out crunchy and so savory! Thank you SilentCricket!
     
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Tweaks

  1. Definitely a solid recipe. The only big issue I had with the recipe is that my chicken dried out.... I was pretty surprised by that after reading no other reviewers with this issue. Regardless, the breaking was fantastic. Next time I'll use chicken thighs instead of breasts and I'm sure that'll fix the problem. Served with mashed potatoes and gravy and green beans with garlic.
     
  2. I used what we call a Maryland cut (thigh and leg kept intact) and prepared as per recipe though I used sharp cheddar cheese instead of parmesan (otherwise I would have had a revolt on my hands as I the only one in the family that really likes parmesan) and baked at 175C for 60 minutes on a tray lined with baking paper as I find this easier for clean up than alfoil and the chicken does not stick as it sometimes does with alfoil) and microwaved by butter and garlic, thank you SilentCricket for a delicious recipe that delivers some lovely flavours and was thoroughly enjoyed by us all, made for Name that Ingredient tag game.
     
  3. Sooooo good!!! I made it with chicken tenders instead of whole breasts and accidentally forgot to put the parsley in, but you couldn't tell. They were crispy on the outside and very juicy on the inside. However, I would recommend using a nonstick spray and baking dish, because mine stuck to the foil...Other than that, this was excellent!
     
  4. Delicious! I used fresh skinless, boneless chicken breasts and olive oil instead of melted butter. Chicken was moist and tasty! Thanks for the great recipe!
     
  5. Great recipe, easy and fast. I used wholewheat breadcrumps, soya cheese and olive oil instead of butter and it came out tasting fantastic! Will be making often and I will try it out also with fish fillet.
     

RECIPE SUBMITTED BY

(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.) Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
 
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