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Baked Parmesan Paprika Chicken on a black plate
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Baked Paprika Parmesan Chicken

Baked Paprika Parmesan Chicken is a clean eating easy midweek meal. Oven baked, crispy and crunchy, bursts of flavour and spices from the three different types of paprika, freshly finely grated parmesan and good old fashioned bread crumbs.  
Course Dinner
Cuisine Australian
Keyword Baked Paprika Parmesan Chicken, Healthy Crumbed Parmesan Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 people
Calories 417kcal
Author Kim

Ingredients

  • 500 grams/1 pound Chicken tenderloins or breast is tenderloin unavailable
  • ¼ cup Freshly grated parmesan
  • 3 teaspoons Smoked paprika
  • ½ teaspoon Hot Paprika
  • 1 teaspoon Sweet paprika
  • ¾ teaspoon onion salt
  • 1 teaspoon Garlic salt
  • ½ teaspoon Thyme
  • ½ teaspoon Oregano
  • 2 tablespoons Breadcrumbs
  • 1 medium Egg
  • ¼ cup Milk
  • ¼ cup Plain flour

Instructions

  • Preheat oven to 180 degrees C/350 degrees F
  • If you’ve bought chicken breast, instead of tenderloin, cut it into strips of about 3 cm wide by 8 – 10 cm long.
  • Arrange 3 medium sized bowls. In the first bowl, place all the spices, breadcrumbs and parmesan and mix with a spoon to combine
  • In the second bowl, place the egg and milk and whisk with a fork until combined.
  • In the third bowl, place the plain flour.
  • Arrange the tenderloins on a plate and place the bowls in a row next to the tenderloins in the following order: Plain flour, egg wash, crumb mix
  • One at a time, coat in flour and shake off, dip in the egg wash, and press into the crumbs pressing down on both side. Set aside on a clean plate and repeat until all tenderloins are done.
  • Spray a roasting tray with oil and arrange the tenderloins. Apply another quick oil spray on top.
  • Bake for 25 minutes or until golden brown
  • Serve with a crisp garden salad and chips or sweet potato.

Nutrition

Calories: 417kcal | Carbohydrates: 23g | Protein: 53g | Fat: 14g | Saturated Fat: 3g | Fiber: 2g | Sugar: 8g