Paprika Parmesan Chicken offers a delightful blend of flavors and textures, combining tender chicken tenderloins with a crispy, golden crust seasoned with smoked paprika and freshly grated Parmesan cheese. This simple yet satisfying dish is perfect for a quick and flavorful dinner that the whole family will love.

Why Make Paprika Parmesan Chicken

Paprika Parmesan Chicken is a versatile and delicious dish that is easy to prepare and packed with flavor. The combination of savory Parmesan cheese, aromatic smoked paprika, and zesty garlic salt creates a mouthwatering coating that elevates the tender chicken to new heights. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe is sure to impress.

How to Make Paprika Parmesan Chicken

Preheat the oven to 180 degrees C/350 degrees F.
Arrange three medium-sized bowls on the countertop in the following order:
- First bowl: plain flour
- Second bowl: whisk the egg and milk until combined
- Third bowl: combine parmesan, paprika, garlic salt, oregano, and cornflake crumbs.
One at a time, coat each tenderloin in flour, shaking off excess. Dip into the egg wash. Press firmly on both sides into the parmesan crumb mixture.
Spray a roasting tray with oil and arrange the coated tenderloins flatly so they aren’t touching. Add another quick spray of oil on top.
Bake for 25 minutes or until golden brown. Let rest for 5 minutes out of the oven (it will continue to cook a little).

Serving Suggestions

Paprika Parmesan Chicken is delicious served hot and crispy straight from the oven. Pair it with your favorite dipping sauce such as ranch, honey mustard, or barbecue sauce for added flavor. Serve alongside a fresh green salad, roasted vegetables, or mashed potatoes for a complete meal.

Storage Info

Leftover Paprika Parmesan Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until heated through before serving. However, for the best texture and flavor, it is recommended to enjoy the chicken fresh on the day it is made.

Some Techniques or Tips

For extra crispy chicken, you can use panko breadcrumbs instead of cornflake crumbs.
Make sure to press the chicken firmly into the Parmesan crumb mixture to ensure that it adheres well and forms a crispy coating.
If you prefer, you can use chicken breast fillets instead of tenderloins. Simply slice the chicken breasts into thin strips before coating and baking.

FAQs about Paprika Parmesan Chicken

1. Can I use grated Parmesan cheese from a shaker instead of freshly grated Parmesan? While freshly grated Parmesan cheese offers the best flavor and texture, you can use grated Parmesan cheese from a shaker as a substitute if needed. However, keep in mind that the flavor may not be as rich and the texture may be slightly different.

2. Can I bake the chicken without using the egg wash? The egg wash helps the Parmesan crumb mixture adhere to the chicken and creates a crispy coating during baking. While you can skip the egg wash, the coating may not adhere as well, resulting in a less crispy texture.

3. Can I freeze Paprika Parmesan Chicken for later? While it is possible to freeze the unbaked chicken tenderloins after coating them, the texture may become slightly compromised upon thawing and reheating. It is recommended to bake the chicken fresh for the best results.

Recipe Card

Paprika Parmesan Chicken

This Paprika Parmesan Chicken recipe offers a delightful blend of flavors and textures, with tender chicken tenderloins coated in a crispy mixture of parmesan cheese, smoked paprika, garlic salt, oregano, and cornflake crumbs. Baked to golden perfection, it's a simple yet satisfying dish that will please the whole family.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4 servings

Equipment

Roasting Tray
Three Medium-Sized Bowls
Whisk

Ingredients

500 grams Chicken tenderloins
½ cup Freshly grated parmesan
3 teaspoons Smoked paprika
1 ½ teaspoons Garlic salt
2 teaspoons Dried Oregano
¼ cup Cornflake Crumbs
1 medium Egg
¼ cup Milk
¼ cup Plain flour
Olive Oil Spray

Instructions

Preheat the oven to 180°C/350°F.
Arrange three medium-sized bowls on the countertop in the following order:
First bowl: plain flour
Second bowl: whisk the egg and milk until combined
Third bowl: combine parmesan, paprika, garlic salt, oregano, and cornflake crumbs.
One at a time, coat each tenderloin in flour, shaking off excess. Dip into the egg wash. Press firmly on both sides into the parmesan crumb mixture.
Spray a roasting tray with oil and arrange the coated tenderloins flatly so they aren’t touching. Add another quick spray of oil on top.
Bake for 25 minutes or until golden brown. Let rest for 5 minutes out of the oven (it will continue to cook a little).
Serve with your favorite dipping sauce. Enjoy your Paprika Parmesan Chicken!

Notes

For extra flavor, you can add additional herbs or spices to the parmesan crumb mixture, such as basil or chili flakes. Ensure the chicken tenderloins are evenly coated for optimal crispiness. Adjust baking time as needed based on the thickness of the chicken tenderloins.

Keyword Baked, Chicken, Paprika, parmesan