Parmesan and Pine Nut-Crusted Oven-Fried Chicken

You don't need to fry this. Right into the oven at 400 for 20 minutes. It's great.

How in the world can you call this an "oven" chicken. It's fried in oil first. Oven should mean it is cooked in the oven so it can be healthier instead of frying in oil first.

I have made this many times for my husband and me. I usually use an 11 or 12 ounce breast, thiick end pounded to the same thickness as thin end, then cut into two pieces. I have fournd that for that much chicken, 1/3 of the coating mixture is plenty. Use 2/3 for the full recipe.  I use my well-seasoned cast iron pan and find the cooking instructions are perfect. The coating sticks just fine, except by the time I get to the second side of the second piece of chicken, the coating mix is a bit wet and I have to smear it on. But this is truly delicious and is great with mashed potatoes and a green veggie. My only change is garlic powder instead of onion powder, and extra fresh rosemary.

4 1/2 stars. My teenager took a bite and said, "This tastes just like fried chicken." DH commented on how moist the meat was. It really was delicious. I let the raw chicken soak in the buttermilk/egg white mixture for a few minutes. I also had to pan fry side 1 for more like 5 minutes to get the nice brown crust. 10 minutes in the oven was perfect! We had it with garlic mashed potatoes and steamed green beans. Comfort food at its best!

The flavor this recipe has great potential, however I found it impossible to get the coating to stick. As soon as I went to flip it the coating separated from the chicken and ended up burning. As I said the flavor was there, but would have liked it if the coating had stayed a coating on the chicken and not my pan! Any suggestions?

MMMMM good. Quick and easy to make.

The crust is tasty, but it doesn't adhere to the chicken at all and give you a nice crust.

Made according to directions, and wow, was this bland. The chicken was moist but had no flavor aside from the crust. As others have noted, it was hard to get the crust to stick to the chicken. I wouldn't bother to make this again.

I used gluten free flour due to my dietary restrictions and both my husband and I enjoyed this as a quick weeknight meal.

This was a very satisfying comfort-food kind of meal. Turned out great!