Fried chicken is one of those foods that is delicious, but, of course, not the healthiest. In order to get that great "fried" taste but without the excess oil and frying, you can bake it instead. This is a great way to achieve that same wonderful flavor without the actual "frying". It is one of the best chicken recipes I've ever tasted!
For this recipe, there are three batters, two dry and one wet, and it's so simple to make. Mix the ingredients for each batter in the designated bowl, then dip in bowl 1, dip in bowl 2, dip in bowl 3, bake, eat! It's that easy!
2 lbs of chicken, cut in the cutlets or strips
1 1/2 cups of flour
2 tsp paprika
2 tsp garlic powder
salt and pepper to taste (tsp or two)
3 eggs, beaten
2 tbsp fresh parsley
1/4 cup milk
1 cup bread crumbs
1 cup whole wheat crumbs
1/4 cup grated Parmesan
1/4 cup grated Pecorino Cheese
1/8 cup shredded Asiago cheese ( I omitted this for mine and only put it on Robert's chicken because I'm not a fan of Asiago. It was good both ways)
1. First, get the ingredients all lined up and ready. The process is very easy, but it helps to get everything ready to go.
2. In one bowl, Mix flour, salt, pepper, garlic powder, and paprika. Stir to combine and set aside.
3. In a separate bowl, add eggs, milk, and parsley. Stir to combine and set aside.
4. In another bowl, combine bread crumbs, whole wheat bread crumbs, Parmesan, Pecorino, and Asiago cheese. Mix together and set aside.
5. Pat your chicken cutlet to dry. Now we can start the assembly line process. Dredge the first chicken cutlet in the flour mixture. Coat well and then tap off excess. Dip into egg mixture. Dredge in the bread crumb mixture and welly coat both sides.
6. Place the breaded chicken in a baking dish and bake on 350 until 25-35 minutes, until fully cooked thorough.
Eat your non-fried fried chicken happily!
For this recipe, there are three batters, two dry and one wet, and it's so simple to make. Mix the ingredients for each batter in the designated bowl, then dip in bowl 1, dip in bowl 2, dip in bowl 3, bake, eat! It's that easy!
2 lbs of chicken, cut in the cutlets or strips
1 1/2 cups of flour
2 tsp paprika
2 tsp garlic powder
salt and pepper to taste (tsp or two)
3 eggs, beaten
2 tbsp fresh parsley
1/4 cup milk
1 cup bread crumbs
1 cup whole wheat crumbs
1/4 cup grated Parmesan
1/4 cup grated Pecorino Cheese
1/8 cup shredded Asiago cheese ( I omitted this for mine and only put it on Robert's chicken because I'm not a fan of Asiago. It was good both ways)
1. First, get the ingredients all lined up and ready. The process is very easy, but it helps to get everything ready to go.
2. In one bowl, Mix flour, salt, pepper, garlic powder, and paprika. Stir to combine and set aside.
3. In a separate bowl, add eggs, milk, and parsley. Stir to combine and set aside.
4. In another bowl, combine bread crumbs, whole wheat bread crumbs, Parmesan, Pecorino, and Asiago cheese. Mix together and set aside.
5. Pat your chicken cutlet to dry. Now we can start the assembly line process. Dredge the first chicken cutlet in the flour mixture. Coat well and then tap off excess. Dip into egg mixture. Dredge in the bread crumb mixture and welly coat both sides.
6. Place the breaded chicken in a baking dish and bake on 350 until 25-35 minutes, until fully cooked thorough.
Eat your non-fried fried chicken happily!
Also featured on Real Food Wednesdays and Works for Me Wednesdays
You got it right, great music.
ReplyDeleteWife says its my turn to cook,she done Christmas dinner,new years is mine.
Plan Italian all the way.
Meat balls and spaghetti,oven baked Italian potato wedges plus your delicious looking recipe for oven baked Italian fried chicken.
Very special guests coming over, Daughter and our four beautiful grand kids.
Thank for the inspiration.
Grand-dad.