I love this recipe because it gives me that crispy, fried-chicken texture straight from the oven. The mayonnaise keeps the chicken juicy while helping the coating stick perfectly. I also like how quickly it comes together and how kid-friendly and crowd-pleasing it is.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 boneless, skinless chicken breasts 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 1 tsp garlic powder 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1/4 tsp ground paprika 1/3 cup mayonnaise
Directions
I start by preheating the oven to 400°F. In a large shallow dish, I mix together the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika.
I slice each chicken breast in half lengthwise to create thinner fillets. I place them between two pieces of plastic wrap and gently pound them until they’re about 3/8-inch thick so they cook evenly.
I coat both sides of each chicken fillet with mayonnaise, making sure it’s evenly spread. I dredge the chicken in the breadcrumb mixture, pressing lightly so the coating sticks well. I arrange the coated chicken on a baking sheet sprayed with cooking spray.
I bake the chicken for 17 to 20 minutes, until it’s fully cooked and the coating is golden and crispy.
Servings and Timing
This recipe makes about 6 servings. Prep time takes around 15 minutes, cooking time is about 20 minutes, and the total time comes out to roughly 35 minutes.
Variations
I sometimes add dried Italian seasoning or a pinch of red pepper flakes to the breadcrumb mixture for extra flavor. When I want a lighter taste, I use part-skim mayonnaise. I also like serving this with marinara sauce for dipping or slicing it over salads.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I use the oven or air fryer to help keep the coating crispy instead of using the microwave.
FAQs
Can I use chicken thighs instead of breasts?
I can, as long as they’re boneless and skinless, and I adjust the cooking time slightly if needed.
Does the chicken really taste like mayonnaise?
I don’t taste the mayonnaise at all. It just keeps the chicken moist and helps the coating stick.
How do I know the chicken is cooked through?
I check that the internal temperature reaches 165°F and that the juices run clear.
Can I make this ahead of time?
I can prep the chicken and breading ahead, but I prefer baking it fresh so it stays crispy.
Can I make this gluten-free?
I can substitute gluten-free breadcrumbs and still get great results.
Conclusion
This Parmesan crispy oven fried chicken is a recipe I come back to often because it’s easy, reliable, and full of flavor. I love how crunchy the coating gets and how juicy the chicken stays inside. It’s a simple dinner that feels comforting without being complicated.
This easy oven fried chicken is coated with seasoned breadcrumbs, parmesan, and mayo for a crispy, golden crust. Juicy, flavorful, and ready in just over 30 minutes.
Ingredients
3 boneless, skinless chicken breasts
1 cup seasoned Italian breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp ground paprika
⅓ cup mayonnaise
Instructions
Preheat oven to 400°F. Line a baking sheet with cooking spray.
Mix coating: In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, salt, pepper, and paprika.
Prepare chicken: Slice each chicken breast in half lengthwise to make thin fillets. Place between plastic wrap and gently pound to about ⅜-inch thickness.
Coat chicken: Evenly spread mayonnaise on both sides of each fillet. Dredge in the breadcrumb mixture to coat thoroughly.
Bake: Arrange coated chicken on the prepared baking sheet. Bake for 17–20 minutes, or until golden brown and cooked through (internal temp of 165°F).
Serve: Let rest for a few minutes before serving.
Notes
Use a meat thermometer to ensure doneness (165°F internal temperature).
Mayo helps the breading stick and keeps the chicken moist—no eggs needed!
For extra crispy texture, broil for the last 1–2 minutes (watch closely).
Great served with roasted veggies, mashed potatoes, or a crisp salad.
