Crispy Baked Chicken2 Comments
Wow I’m on a comfort food roll this week – first the macaroni and now this? This is one of those call-mom-because-you’re-hungry situations. I had a hankering for some fried chicken so I called up the expert – my mom – and asked her for her best recipe. She came back with something even better: chicken that tastes like fried chicken but is actually baked! Win win – am I right?
The original recipe called for something like chicken seasoning, which I didn’t have so I googled what goes into it and added the spices individually. You can switch things up a little bit and change the spices around – this is probably an experiment that would be difficult to mess up (as long as you experiment within reason!)
I love that I can use almost any piece of chicken I get my hands on too. Sometimes Whole Foods has great deals and sometimes I get it straight from the farm, and I can use any of it with this. The only specification is that it the skin should be off of it, which you can easily do yourself if that’s hard to find.
The breading process is pretty simple – and no egg! The butter makes for a nice crust and the spices aren’t overpowering. This went great with mac & cheese and some homemade mashed potatoes, and how can you go wrong with those can you? Classic American dinner food.
Makes 4-6 servings
4-6 skinless chicken drumsticks or boneless skinless chicken breasts
1 1/2 cups panko bread crumbs
2 tbsp flour
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp marjoram
1/4 tsp pepper
1/4 cup butter, melted
1) In a shallow bowl, combine bread crumbs, flour, and seasonings. Pour butter in a second bowl.
2) Dip chicken in butter and then into the dry mixture. Place the chicken in a greased 11×17 inch baking dish or on a greased cookie sheet. Drizzle with the remaining butter
3) Bake uncovered at 400ºF for 30 minutes or until the juices run clear. Slice into the thickest piece to make sure the chicken is fully cooked inside. (Optional) Broil for 5 minutes to form a browned crust. Serve hot.
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