So what is better than one Paula Deen recipe? Well, the answer is two Paula Deen recipes. And neither one had butter. Amazing.
I started with an oven fried chicken recipe. The topping looked good, but she used mustard as the base. But I’m not a mustard person. I thought of using mayo. I searched a little and found another recipe. Also, a Paula Dean for an oven baked chicken with a spicy mayo base. I, of course, did a little modification. She would not recognize them, but we have a very tasty and easy baked chicken that is company ready but weekday simple.
Do you need a skinless boneless version? Click here to go to my 5-star rated version.
Rating:
Notes: I did this with bone-in skin-on chicken breast (AKA split chicken breast). It would be fine with any chicken, and I’m looking forward to trying it on skinless boneless chicken breast since it might be a five there.
Preheat oven to 375 convection. Prepare a baking pan by lining with aluminum foil and topping with a rack if you have one. Spray will with PAM.
Pat dry chicken breast.
Split the chicken breast in half.
Mix 1/4 cup mayonnaise, 1/2 t paprika, 1/4 t each of salt, pepper, and garlic powder. Add 1/8 t cayenne and mix well.
Combine 1/2 cup panko breadcrumbs and 1/4 cup Parmesan in a dredging pan or on a large plate.
Paint the breasts on all sides with the mayo paste.
Roll in the breadcrumb mixture and place on the prepared pan.
Sprinkle the top with a little of the leftover breading mix and pat it on a little. Bake at 375 for about 50 minutes to an internal temp of 165.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 50 minutes |
|
|
| A great taste that is moist and tender for dinner. An easy to do “oven fried chicken” loosely based on two Paula Deen Recipes.
|
- 2 bone-in skin-on chicken breasts with ribs removed AKA split chicken breast
- 1/4 cup mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 1/2 cup Panko bread crumbs
- 1/4 cup Parmesan cheese
- Preheat oven to 375 convection. Prepare a baking pan by lining with aluminum foil and topping with a rack if you have one. Spray will with PAM.
- Pat dry chicken breast.
- Trim off ribs. Split the chicken breast in half
- Mix 1/4 cup mayonnaise, 1/2 t paprika, 1/4 t each of salt, pepper, and garlic powder. Add 1/8 t cayenne and mix well.
- Combine 1/2 cup panko breadcrumbs and 1/4 cup Parmesan in a dredging pan or on a large plate.
- Paint the breasts on all sides with the mayo paste.
- Roll in the breadcrumb mixture and place on the prepared pan. Sprinkle the top with a little of the leftover breading mix and pat it on a little.
- Bake at 375 for about 50 minutes to an internal temp of 165.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 8, 2016
Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
Tonia Johnson
Great site and very informative. Think I’m going to try the mayonnaise and parmesan chicken tonight.
DrDan
I really like this recipe. Thanks so much for being the first commenter and the rating.
DrDan
john sharp
Today will be using this recipe for the 4th time in as many weeks. ABSOLUTELY EXCELLENT
DrDan
Thanks for the note and rating. This is one I did over and over for a while but it has been a year. I need to do this again.
DrDan
Marci P
We love this recipe. I do what you do and combine recipes searching for substitutes we like.
Sensitive stomachs here…nothing spicy. The only change I made was the mayo mixture…used some Lawrys seasoning…no pepper, paprika or garlic. It worked out very well. Thanks for sharing. 5 stars
Mike R.
Question-You say 375 convection. I have a still oven, should I heat to 400 degrees F? Please don’t use my E-mail for anything but responses to my questions or ratings, Thank You.
DrDan
Yep 400 conventional oven will do fine. As for the email… safe here. If you sign up for emails in the widget… you will probably get the email updates … if it still works. Notice no email pop-ups etc.
DrDan
Dan
This was very good. But I am wondering what recipes recieved a 5 rating from you? Any links?
DrDan
Thanks for the note.
I don’t keep track of my personal “5” ratings but I believe all will be in my top recipe category https://www.101cookingfortwo.com/category/101s-top-posts/ this is entirely my opinion and not influenced by public ratings.
Public ratings which everyone looks at are very odd. I have people praise the heck out of a recipe and then give a one or two. I have people with issues give a 5. I don’t understand sometimes.
Lee
Question: what would happen if you mix the chicken in the mayo paste and left it sitting over night in the refrigerator and baked it the next morning ?
DrDan
I suspect it would transfer some flavor to the meat but have never done it. If you try, please post the results.
Dan
Jordan
This recipe was really good. I used skinless bone in chicken thighs because of flavor. My son 2 year old son who doesn’t eat very much meat are a whole new thigh and even started a second. When I was making it I also did something a little different and put the bread crumbs and Parmesan cheese in a gallon sized bag, shook it up to mix it together than put my mayo chicken in the bag and shook to coat the chicken. Just made clean up that much easier. We will be making this recipe for a long time. It’s simple to make and turns out really good. The mayo mix only coats three thighs just FYI when you try it that way.
Elizabeth
Made it
I know it’s going to be good
The only thing I did different
Was bake it a little longer , for fear that 50 minutes would not be long enough !!
Erica
Just made this for the first time for my family of 5. We all absolutely loved it. We’ll be making it often. Thanks!