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Baked-Fried Chicken isn't as gross as it sounds. You don't bake chicken that's already been fried. You baking breaded chicken instead of frying it. Tres Healthy, no? And it's nearly as good as the real thing (well...kinda), and way better than the overly salty Shake and Bake. This is a great winter dish when it's too rainy/cold to grill outside.
Inspiration: A childhood Staple
Time: 45 min
Difficulty: easy
Special equipment: three shallow bowls (soup plates)Servings: 2
Ingredients:
2 chicken Breasts, washed and patted dry
1/4 cup flour
1 egg beaten
1 cup panko (Japanese breadcrumbs)
2 tbs dried Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp ground paprika
1/4 tsp ground cayenne pepper
1/4 tsp ground pepper
1 pinch salt
1/2 lemon, juiced
1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Add flour to first shallow bowl. Add egg to second shallow bowl. Add remaining dry ingredients to third shallow bowl, and mix.
3. Dredge chicken breast in flour coating entire breast. Then dredge in egg, coating entire breast. Finally, dredge in breadcrumb mixture and place on baking sheet. Repeat with second breast. Sprinkle top of breaded chicken with lemon juice.
4. Bake until chicken is done, but not over cooked 20-25 minutes.
Note: I mix up the spices I add to the panko depending on my mood. I like it spicy, so I usually add ground chipotle powder. I also regularly add ground mustard and sometimes ground cumin and coriander.
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2 comments:
I only had one chicken breast last night, so I cut up a tomato, and made baked-fried tomatoes with the excess breadcrumbs. Very yummy!
The original recipe came from Goose's grandmother, who made it up. She used crushed saltines and parsley. I make up a full recipe of the breading and keep it in the freezer. It is so handy. I use it for stuffed zucchini, fried green tomatoes, etc...anything that requires a breading.
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