Tip of the Week

Wednesday, April 25, 2012

Oven-Baked Crispy Breaded Chicken

There are those days when you crave certain foods, so I decided to try a make-over of breaded chicken.  Instead of frying the chicken I bake it and you still get crispy chicken.  Again this recipe is adaptable and measurements are not exact.  If you use more chicken you need more flour, etc.  You can pick your own spices or add Italian seasonings and Parmesan cheese.

2 whole chicken breasts (skinless, boneless)
about 1 cup unbleached, all-purpose flour
2 eggs
about 1 1/2 to 2 cups bread crumbs (I used whole wheat)
salt and pepper
Spices of your choice (I used a dash of cayenne and paprika)

1. Set up your breading station.  One contain with flour seasoned with salt and pepper, one station with the eggs (whisked with a little water) and a three dish with the bread crumbs and spices.
2. Butterfly chicken breasts and using a meat tenderizer pound the chicken to flatten it a bit.  Then slice into strips or cubes.
3. Dip each piece into the flour, then the egg and then into the bread crumbs.
4.  Oil a sheet tray lined with aluminum foil and place each piece on the tray.  Once you have arranged all the pieces, drizzle with a little olive oil.
5.  Bake at 375 degrees for about 20 minutes until cooked completely and to desired crispness.

Before baking

After baking,  Crispy Chicken

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