Baking your Chicken Parm

10x Easier and Healthier than Frying

How to create the Most Tender Chicken you’ve ever had

Starting off.

You are going to want to use chicken breast sliced into a think cutlets. Thickness should be around 1/4 inch.

Next, place your chicken into a large zip lock bag (gallon size is ideal)

With your chicken, add the essentials:

Salt: 1 Tbs per lb of Chicken

Olive oil: 2 Tbs per lb of Chicken

Vinegar: no more than 1/4 cup per lb of Chicken

To make later even easier, you can spice your chicken now

My favorite spices to add are:

Rosemary, sage, pepper, garlic powder, onion powder, unami spice and orange zest

Let the contents of the bag mix together for 6 - 24 hours, longer is not bad, but I find flavor saturation and tenderness levels off after 24.

Now We’re ready to make dinner!

Dump your bread crumbs in a small container bigger than your largest piece of chicken and place next to your bag and a baking tray.

Directly from the bag your chicken has been sitting in, take out one piece at a time, bread both sides and lay it on your baking tray, or ideally in this case, a cast iron.

Once all your chicken is breaded, cover the baking tray and place in the oven for 25 minutes at 350 F.

After 25 minutes, take the chicken parm out, uncover the dish and cover with your favorite sauce and cheese. I prefer low moisture mozzarella as it’s not watery

Bake at 375 for another 10 minutes or until all cheese is melted.


This way of cooking chicken is great for many recipes besides chicken parm. Almost every chicken recipe can be cooked this way, so, let me know what you come up with!

Daniel ReddyComment