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.
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
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.
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.
- Serving Size
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Servings8
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- PER SERVING
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Calories475
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Calories from Fat69%
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Total Fat33g
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Saturated Fat13g
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Total Carbohydrate15g
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Protein18g
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Sugars2g
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Cholesterol149mg
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Dietary Fiber1g
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Sodium842mg
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- DAILY VALUE
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Vitamin A10%
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Vitamin C3%
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Calcium16%
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Iron6%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat4
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Med-Fat Meat2.5
- 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.
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