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How To Cook Oven Fried Chicken In A Parchment Bag

Updated on September 20, 2012
Cooked just right--and no cleanup~
Cooked just right--and no cleanup~ | Source

Cooking with Parchment Bags

I recently discovered this great little gadget on the supermarket shelf--parchment bags. Unlike using parchment paper, which you have to cut into shapes, then fold and secure to make sure liquid doesn't leak out, these slick bags have all the benefits of parchment paper but without the hassle!

I recently tried baking salmon in parchment bags and had a delicious couple of meals from the perfectly cooked, tender salmon fillets.

While I use PaperChef parchment bags that I found at the local supermarket, there are other brands out there and on line that will do the trick equally well.

It's as simple as opening the bag, spraying with homemade cooking spray in this case or adding a wee bit of liquid and vegetables, sealing and placing on a cookie tin or jelly roll pan. Pop it in the oven, bake usually 30-60 minutes tops (even less for fish)--and voila--tender, juicy result and relatively no cleanup!

Don't forget for snacks and desserts that parchment bags are a great way to do things like spicy popcorn or baked apples.

I happened to want to cook the chicken legs I had thawed out and thought what if? What if I put them in the parchment bags and baked them? As it turns out, this will be my favorite recipe for oven baked chicken for company and everyday cooking!

4.3 stars from 3 ratings of Oven Fried Chicken in Parchment Bag


  • 6 organic chicken legs, substitute regular or use chicken thighs
  • 1 cup panko or regular bread crumbs
  • 1/3 cup unbleached flour
  • salt and pepper to taste
  • 1 to 1-1/2 cups low-fat buttermilk
  • cooking spray light mist
  • 2 parchment cooking bags

Oven Baked Fried Chicken in Parchment Illustrated Guide


  • Preheat oven to 375 degrees.
  • Wash chicken legs thoroughly and drain in colander.
  • Be sure and clean the sink afterwards with hot soapy water and run any items used when handling chicken through the dishwasher to avoid bacteria.
  • Pat chicken dry with paper towels.
  • Combine panko crumbs, flour, salt and pepper--add spices if desired.
  • Ready a cookie sheet or jelly roll pan large enough for 2 parchment bags.
  • Pour low-fat buttermilk into a shallow bowl.
  • Dunk each chicken leg into the buttermilk.

Dunk chicken lightly in buttermilk, roll to coat.
Dunk chicken lightly in buttermilk, roll to coat. | Source

Remove chicken legs and let drain on a paper towel lined plate to absorb some of the moisture.

Drain on paper towel lined plate.
Drain on paper towel lined plate. | Source

Roll each chicken leg lightly in panko (or bread crumb) and flour mixture. They do not have to be completely covered.

Lightly coat the buttermilk coated chicken legs in panko/flour mixture.
Lightly coat the buttermilk coated chicken legs in panko/flour mixture. | Source

Place chicken legs on a plate and open parchment bags. Place bags on cookie sheet and spray inside lightly with cooking spray.

Place 3 chicken legs (4 max) in a parchment bag.
Place 3 chicken legs (4 max) in a parchment bag. | Source

Place 3 or 4 breaded chicken legs inside each prepared and sprayed parchment bag.

Place inside the prepared parchment bags.
Place inside the prepared parchment bags. | Source
  • Place bag on cookie sheet or jelly roll pan. Fold bag edges down 3 or 4 times to seal. Place in preheated 375 degree oven.
  • Cook for 30-45-60 minutes. It depends on how fat the chicken legs are and how many are in each bag.
  • Remove from the oven after the shortest time and peak inside the bag--be careful as the bag has a lot of steam stored inside!

Make sure edges of the bags are folded over 3 or 4 times to trap in the steam.
Make sure edges of the bags are folded over 3 or 4 times to trap in the steam. | Source
  • Note that the bag should be pleasantly golden brown when the legs are nearing full cook time.
  • Remove from the oven and let sit for 5-10 minutes before opening the bags.

Bags should be golden brown when they are done.  These are not quite there yet.
Bags should be golden brown when they are done. These are not quite there yet. | Source

Open bag carefully as steam may still be trapped inside. Remove with tongs to a plate. These are delicious hot or cold!


Parchment Bags and Chicken

Remember that any recipe you find that is cooked in parchment can be transferred to a parchment bag.

Just substitute the bag for the parchment paper part. You'll save time and have less clean up.

Don't overstuff the bags--it's better to allow room for the steaming that is the "essence" of cooking in parchment or en papillote.

Parchment Chicken Recipe


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    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      6 years ago from Washington

      Gordon---A foodie such as you---definitely try these! I couldn't believe it when I saw them on the shelf! I love parchment paper cooking but it is such a hassle cutting out stuff, and it always seems to leak "somewhere." These were just too awesome to pass up---there are also parchment baking papers (cupcake style) and I'm going to try those next...and I'm going to do some popcorns and see how they turn out.

      I may have to buy cartons of these as I love to cook and keep in the flavors...use the minimum of additives, etc...but the cleanup factor--priceless!!! Can't wait to try these out over the holidays.

    • Gordon Hamilton profile image

      Gordon Hamilton 

      6 years ago from Wishaw, Lanarkshire, United Kingdom

      Audrey, these look absolutely delicious and so incredibly simple. They also gain huge points with me for minimising on washing up! :)

      More than that, they remind me of something I got posted through my door a few months back. I'm sure it was a free sample of these bags. I remember thinking, "I'll try these sometime" - then sticking them in a drawer somewhere and forgetting all about them until now. I need to dig them out!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      6 years ago from Washington

      Om---what great menu ideas for Bob~~~ He wouldn't hate you--he'd just laugh and say OMG --there's another one like you!!

    • Om Paramapoonya profile image

      Om Paramapoonya 

      6 years ago

      Looks yummy, easy and mess-free. What a perfect way to cook. I like that you use panko, best breadcrumbs EVER! My suggestion: make panko-crusted tofu and serve it to Bob. And a side dish? Maybe a jello salad LOL...By the way, don't show this to him. He would hate me!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      6 years ago from Washington

      BJ--I am in love with these cool little gizmos~ Saves times and energy and definitely a plus on the cleanup side of the scoreboard~

    • drbj profile image

      drbj and sherry 

      6 years ago from south Florida

      Thanks, Audrey, even a non-cooking maven like myself can now cook chicken without any fuss or mess. Thanks for the easy instructions and glorious photos. Parchment bags! Who knew?

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      6 years ago from Washington

      Thanks so much, Virginia~

    • VirginiaLynne profile image

      Virginia Kearney 

      6 years ago from United States

      Terrific recipe and so easy to follow. What I love about picture step by step recipes is that I can usually remember them well enough to do them on my own. Great photos too.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      6 years ago from Washington

      Carol--indeed--the best part--no cleanup~

      Rjsadowski--thanks for stopping by and love photographing just about anything~

      Annabelle--I know--that's what made me think of it~

    • carol7777 profile image

      carol stanley 

      6 years ago from Arizona

      I like the idea of the bag..keeps oven clean and chicken juicy. Great idea. Voting up.

    • rjsadowski profile image


      6 years ago

      Good recipe. Your photographs make your recipe very easy to follow.

    • profile image

      Annabelle Tyler 

      6 years ago

      I make oven fried chicken every now and then. I never thought of baking in parchment. I bet it keeps the chicken nice and juicy during the cooking process.


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