Thursday, August 25, 2011

Crunchy Baked Chicken

This is a wonderful recipe. I found it in the Smith's monthly mailer and I tweeked it a little bit. I marinated the chicken in buttermilk because that's what a lot of Southern Fried Chicken recipes call for and because it's super easy. If you don't want to use buttermilk then you can mix 1 egg and 1 Tbls. milk together and dip in that. We really liked the flavor of this chicken.

Mix all of the dry ingredients. I crushed up the french fried onions so they were smaller bits. These are really yummy:)

Roll the chicken pieces in the crumb mixture and press to make sure they are well coated. Put into a baking pan and drizzle with the melted butter. Bake

I really loved this recipe. I don't usually buy chicken pieces with skin on. This worked with the boneless skinless breasts and they were tender and not dry at all. If you have some time try it out. We liked it!

Crunchy Baked Chicken

3 lbs. chicken parts
1/2 pint or more buttermilk
1-2oz can french fried onions
3/4 c. parmesean cheese
1/3 c. bread crumbs
1 tsp. paprika
1/2 tsp salt
pepper to taste
2-3 Tbls melted butter

Put the chicken pieces into a ziplock bag and add the buttermilk. Let marinate 2 hours ups to overnight. Mix all the dry ingredients together (crush up the onions a bit). Dip the chicken pieces in the crumb mixture until it is coated well. Put into a greased pan and drizzle with melted butter.

Bake at 350* for 55-60 minutes or until cooked through (170* minimum internal temperature)

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