Southern-Style Italian Oven Fried Chicken | Crispy Parmesan Recipe

This Italian Southern Oven Fried Chicken is crispy, buttery, and packed with Parmesan and herbs. I used 3 chicken breasts instead of bone-in pieces, so I adjusted the cook time and pulled them at 165°F using an instant-read thermometer.
This recipe is from an old Southern cookbook and it’s a first-place winner for a reason.

INGREDIENTS
• 3 boneless chicken breasts (instead of 9 bone-in pieces)
• 1/4 pound butter, melted
• Olive oil (to coat pan)
• 1 cup dry breadcrumbs
• 1/2 cup Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper

DIRECTIONS
Preheat oven to 375°F.
Coat bottom of baking pan lightly with olive oil.
In a shallow bowl, mix breadcrumbs, Parmesan, basil, oregano, seasoned salt, and black pepper.
Coat chicken breasts with melted butter.
Roll chicken in breadcrumb mixture until fully coated.
Place chicken in baking pan.
Bake 25–35 minutes (since using boneless breasts) until internal temperature reaches 165°F.
Original bone-in version bakes 40–50 minutes.
I always use an instant-read thermometer to avoid overcooking.
Serve with fresh parsley and lemon wedges if desired.