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Creole Crusted Chicken

Creole Crusted Chicken

Southern Living JANUARY 2004

  • Yield: Makes 6 servings


  • 4 whole wheat bread slices
  • 1/2 cup all-purpose flour
  • 1/2 cup 100% grated Parmesan cheese
  • 2 tablespoons dried parsley flakes
  • 1 1/2 tablespoons Creole seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup buttermilk
  • 1/4 cup lemon juice from concentrate
  • 6 split chicken breasts, skinned
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon lemon juice from concentrate


Process bread in a blender or food processor until finely ground. Place in a heavy-duty zip-top plastic bag. Add flour and next 5 ingredients.

Combine buttermilk and 1/4 cup lemon juice; brush mixture on both sides of chicken. Place half of chicken in bag; shake to coat. Arrange chicken on a lightly greased rack in a broiler pan.

Repeat procedure with remaining chicken. Sprinkle with any remaining breadcrumb mixture. Stir together butter and 1 tablespoon lemon juice, and drizzle evenly over chicken.

Bake at 375° for 45 to 50 minutes or until done.


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Creole Crusted Chicken Recipe