|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Italian salad dressing provides the flavorful marinade for this chicken. The chicken is coated with a breadcrumb and Parmesan cheese mixture, then it is oven fried to perfection.
This chicken is marinated in the refrigerator for 4 hours, so plan to start preparation early.
- 1/4 cup prepared Italian salad dressing
- 2 1/2 to 3 pounds chicken pieces (bone-in thighs, legs or leg quarters, bone-in breasts)
- 1 egg, slightly beaten
- 2 tablespoons water
- 1/2 cup grated Parmesan cheese
- 1/2 cup fine dry breadcrumbs, plain
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
Pour salad dressing into a large food storage bag or large non-reactive container; add the chicken pieces and turn to coat well.
Seal bag or cover the container and refrigerate for 4 hours, turning occasionally. Drain and discard the marinade.
Combine egg and water in a shallow bowl.
In a wide, shallow bowl or food storage bag, combine Parmesan cheese, bread crumbs, parsley, salt, pepper, and paprika.
Dip chicken into the egg mixture, shake off excess, then coat with bread crumb mixture.
Place chicken in a lightly greased baking dish. Spoon remaining salad dressing over the coated chicken, if desired.
Bake in a preheated 350 F oven for 45 to 50 minutes, or until chicken is tender.
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