There is a way to make crispy chicken parm in the oven. It takes away the mess of deep-frying and is super tasty! And one of the best parts, you can use as much Dan-O’s as you want in this recipe without it burning. I’m talking Dan-O’s dredged chicken, or equal parts Dan-O’s and bread crumbs if you want.. More Dan-O’s = more flavor!
Just follow my steps exactly, because it is a process. A lot of times you bake breaded chicken, it looks kind of sad and the bread crumbs just dry out, but there is no crunch. The answer to this debacle: the broiler, and a good amount of vegetable oil spray. Oh. and the other answer is Dan-O’s. Tastiest chicken parm seasoning you ever had.
For the other ingredients, I used marinara from a jar (slightly fancy), sliced mozzarella cheese, shredded parm cheese, and fresh parsley. The marinara was not to my liking, so I used a little sugar, salt, garlic powder, red pepper flakes and Dan-O’s original. You can use the Dan-O’s Spicy, but I think the original is just fine for this chicken parm recipe.
Serve Crispy Oven-Baked Chicken Parm with spaghetti noodles. Sprinkle fresh parsley on top. Enjoy!