Taking a classic and making it oven-ready is what you'll love about this oven-fried chicken ... in oven while preparing chicken. In a shallow bowl, mix bread crumbs, Parmesan cheese and Italian ...

If there’s one thing Katie Lee Biegel knows how to do, it’s combine nostalgia and comfort in a way that’s totally doable for weeknight cooking. And on a January episode of The Kitchen, she did exactly ...

In this version, it's prepared with boneless chicken breasts that get a crunchy exterior from a breadcrumb crust and a topping of prosciutto and Parmesan cheese that is rich, nutty, sharp ...

Food & Wine readers love these fried chicken dishes for irresistible dinners any night of the week. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and ...

1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper 1 tablespoon extra virgin olive oil 1½ tablespoons unsalted butter 1 teaspoon honey Preheat oven to 325 degrees.

For me, that recipe was our Oven-Fried Chicken Thighs. This chicken dish has been in my regular weeknight rotation for such a long time I don’t even know when I first started making it.

Preheat the oven ... the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried ...