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Parmesan Dijon Oven Fried Chicken

A coating of sour cream and mustard sauce gives this cornmeal-crusted chicken a flavorful crunch. Delicious served hot or cold.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

1/4 cup butter, melted and divided
CRUMB MIXTURE
2/3 cup grated Parmesan cheese
1/2 cup dry Italian-style bread crumbs
1/2 cup yellow corn meal
2 tablespoons minced fresh parsley
3/4 teaspoon seasoned pepper
1/2 teaspoon salt
DIPPING MIXTURE
1/2 cup sour cream
1/3 cup milk
2 tablespoons Dijon mustard
1/2 teaspoon salt
TO COMPLETE RECIPE
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken, cut into 6 to 7 pieces

Instructions 

Preheat oven to 425°F. Line jelly-roll pan (15" x 10" x 1") with aluminum foil. Brush pan with 1 tablespoon of melted butter.

Combine all crumb mixture ingredients in a shallow dish.

Whisk together all dipping ingredients in a shallow, medium bowl.

Remove skin from all chicken pieces, except for the wings. Cut chicken breasts in half (crosswise).

Dip and coat each chicken piece with dipping mixture; shake lightly to remove excess mixture. Immediately coat each piece with crumb mixture, pressing crumbs into the chicken. Place on prepared pan.

Drizzle chicken with remaining 3 tablespoons melted butter.

Bake for about 35 to 40 minutes or until chicken is browned and thoroughly cooked.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Cuisine 
  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      475
    • Calories from Fat 
      69%
    • Total Fat 
      33g
    • Saturated Fat 
      13g
    • Total Carbohydrate 
      15g
    • Protein 
      18g
    • Sugars 
      2g
    • Cholesterol 
      149mg
    • Dietary Fiber 
      1g
    • Sodium 
      842mg
  • DAILY VALUE
    • Vitamin A 
      10%
    • Vitamin C 
      3%
    • Calcium 
      16%
    • Iron 
      6%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      4
    • Med-Fat Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source