Italian "Fried" Chicken

Italian Fried Chicken

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Sherry Cushen


I saw this receipe on a cooking show that used wings and legs, no flour and only 1/4 c of parmesan cheese. I don't like bone-in chicken and love the flavor of cheese so I customized it to my own taste and tried it out the first time on my mother-in-law who LOVED it!! Talk about trial by fire! lol


★★★★★ 1 vote

10 Min
30 Min


  • 1 lb
    chicken breast halves, skinless and boneless
  • 2
  • 1/2 c
  • 1 c
    yellow cornmeal
  • 1/2 c
  • 1/2 c
    parmesan cheese
  • 2 Tbsp
    italian seasoning
  • 1 tsp
    sea salt
  • 1/2 tsp
    black pepper
  • ·
    oil for frying
  • ·
    sea salt for seasoning

How to Make Italian "Fried" Chicken


  1. If your chick breast are not uniformly thin, using a meat mallet (or wrap your chicken in plastic wrap and use a rolling pin)flatten the breast to thin out. Season both sides with sea salt. Set aside.
  2. In a shallow dish, beat together the eggs and milk. Set aside.
  3. In another shallow dish, mix together the dry ingredients.
  4. Place your oil in your frying pan and begin heating on medium-high heat. While the oil is heatin up, Dredge each chicken breast in the milk & egg mixture then in the dry mixture. Gently dredge once more in the milk & egg mixture once more before dredging one last time in the dry mixture. Gently place in the now hot oil CAREFULLY. Fry the chicken breast on each side for 5 minutes ONLY!! After frying on each side, place on paper towels to drain any excess oil. While the chicken is frying, preheat the oven to 360 degrees.
  5. Once all the chicken has been fried, place on a baking sheet an inch or two apart and bake in the oven for 20 minutes. Remove from the oven and enjoy the best, moistest, "fried" chicken you'll ever have! =)

Printable Recipe Card

About Italian "Fried" Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy

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