Gluten Free Parmesan-Crusted Chicken
This crispy, oven-baked Parmesan-crusted chicken is packed with garlicky, cheesy flavor—without the need for frying. Made with a buttermilk marinade, a crunchy gluten-free Panko and Parmesan coating, and baked to golden perfection, it’s an easy, high-protein meal that’s perfect for busy nights.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts (cut in half lengthwise)
- 1 cup buttermilk
For the Breading:
- 1/4 cup shredded Parmesan cheese
- 1/4 cup grated Parmesan cheese
- 1 cup gluten-free Panko breadcrumbs
- 1 tbsp Kinder’s Garlic Parmesan seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
Instructions
Marinate the Chicken
- Place the chicken breasts in a bowl or zip-top bag and cover with buttermilk.
- Let marinate for at least 30 minutes (or up to overnight) in the refrigerator.
Prepare & Bread the Chicken
- In a shallow dish, mix together breading ingredients
- Coat the Chicken
- Remove chicken from the buttermilk, letting excess drip off.
- Press each piece into the Parmesan-Panko mixture, coating well on both sides.
- Lightly spray or brush a foil-lined baking sheet with olive or avocado oil.
- Place the coated chicken on the sheet, ensuring they are not touching.
Bake the Chicken
- Preheat oven to 375°F.
- Bake for 20 minutes, or until the internal temperature reaches 165°F.
- For extra crispiness, lightly spray the tops of the chicken with oil before baking.
- (Optional: Broil for 1-2 minutes at the end for an even crispier top.)
Serve & Enjoy
- Pair with a fresh salad, roasted veggies, or your favorite side for a delicious, easy meal!
Notes
Estimated Macros Per Serving:
🔹 Calories: ~320 kcal🔹 Protein: ~41g
🔹 Carbs: ~9g
🔹 Fats: ~14g