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Golden oven-baked Parmesan crumbed chicken served with fresh coleslaw and roasted corn on the cob.

Parmesan Crumbed Chicken with Slaw & Corn – Oven-Baked & Delicious

Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 4 servings
Skip the takeaway and make this easy, oven-baked Parmesan crumbed chicken at home! With crispy golden chicken, crunchy homemade coleslaw, and sweet roasted corn, this balanced dinner is a total crowd-pleaser. It’s simple, flavourful, and comes together in under an hour.
5 from 1 vote
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Ingredients
 

For the Parmesan Crumbed Chicken:

  • 1½ kgs bone-in chicken pieces 3lbs (any chicken pieces except wings)
  • 1 cup plain flour
  • 2 tsp sweet paprika
  • 1 tsp black pepper
  • 2 whole eggs
  • 2 tbsp milk
  • 2/3 cup breadcrumbs
  • 1⅓ cups shredded Parmesan cheese
  • ¼ cup melted butter for drizzling
  • Butter and oil for greasing the tray

For the Coleslaw Dressing:

  • ¾ cup mayonnaise 200 ml
  • 1/4 tsp dry mustard or 1/2 tsp prepared mustard
  • 1/4 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper or half of this amount, it's pretty spicy
  • 3 tbsp cream

Coleslaw Veggies:

  • ½ medium cabbage finely shredded
  • 4 spring onions sliced
  • 2 large carrots peeled and grated
  • 4 sticks of celery thinly sliced
  • 2 apples chopped (skin on or off) – ½ lemon squeezed over the top to stop from discolouring

Corn:

  • Fresh corn cobs as needed
  • Butter and salt to serve

Instructions
 

  • Preheat the Oven to 200°C (fan-forced) or 220°C (no fan) / 400°F (fan-forced) or 425°F (no fan).

Crumb the Chicken:

  • Set up a breading station: flour, paprika, and pepper in one bowl; whisked eggs and milk in another; breadcrumbs and Parmesan in a third.
  • Coat each chicken piece in the flour, then the egg mixture, and finally the breadcrumb mixture.

Bake the Chicken:

  • Preheat a tray in the oven with a knob of butter and sufficient oil to cover tray, for 5 minutes.
  • Place the crumbed chicken on the tray, drizzle with melted butter, and bake for 60 minutes in total, turning over halfway, best to use an egg flip here.

Make the Coleslaw:

  • In a small bowl, whisk together the dressing ingredients.
  • Toss the shredded cabbage, spring onions, carrots, celery, and apples with the dressing until well coated.

Prepare the Corn:

  • Remove the silk from the tops of the corn cobs. If any corn is exposed, just patch the cob up with a little aluminium foil. Pop in a hot oven for 30 minutes. Once done, remove the husks, lather on some butter and sprinkle with salt. This is an absolutely delicious way to cook corn, the corn is crunchy and juicy and cooked to perfection.

Serve:

  • Serve the golden chicken with the buttery corn and fresh, crunchy coleslaw. A simple, healthy, and delicious meal for any night of the week!

Video

Notes

  • Bone-in chicken pieces stay juicy and tender.
  • You can use panko breadcrumbs for an extra crunchy coating.
  • The coleslaw is a great make-ahead side and keeps well in the fridge.
  • Roasting corn in the husk gives it a lovely charred, sweet flavour.
  • A fantastic oven-baked alternative to fried chicken.