Crunchy Parmesan Chicken

Crunchy Parmesan Chicken
Photo by Ben Fink


  • Freshly ground black pepper
  • 1-½ tsp. coarse salt
  • ½ cup all-purpose flour
  • 1 chicken (3-½ to 4 lb.), cut into quarters
  • 4 Tbs. unsalted butter
  • 1-½ tsp. dried herbes de Provence
  • 1-¼ tsp. sweet paprika
  • + 2 more ingredients
    • 1/3 cup freshly grated Parmesan cheese
    • 1/8 to ¼ tsp. cayenne

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast. Put the butter in a shallow baking pan (a 9x13-inch Pyrex pan or large oval baking dish works well). Put the pan into the oven while it's heating. When the b...

View full recipe at Fine Cooking


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