Sunday, September 18, 2011

Crusty Baked Chicken


There's something special about fried chicken, mashed potatoes & gravy that makes me swoon. But fried chicken is usually too much for me. All the spattering grease, the "is the breast done first or the wing?" questions, and the heat in my kitchen - all too much most of the time.

Usually, I just want quick-n-easy. Delicious, but fast. My family's schedule explodes in the Fall. So many things to do, so many places to be. I need something in 30 minutes or less most nights. Frying a whole chicken (or two, honestly) is too much.

But baked "fried" chicken is definitely an option! Using thin chicken cutlets or small(er) chicken breasts is even better - from prep to table in 20-25 minutes. Perfect!

Crusty Baked Chicken

3 lbs thin chicken cutlets or small(er) chicken breasts
1 egg
1/4 cup milk
1 cup instant potato flakes
1 tsp garlic salt
1 tsp paprika
1 tsp poultry seasoning
1/2 cup Parmesan cheese (not fresh, use the Kraft kind)
2-4 Tbsp melted butter or margarine

Preheat oven to 400*F. Line two baking pans or rimmed cookie sheets with foil, spray lightly with cooking spray. Set aside.

In one bowl, beat together egg & milk.

In another bowl, stir together potato flakes, garlic salt, paprika, poultry seasoning & Parmesan cheese.

Dip chicken, one piece at a time, into the egg/milk mixtue and then roll in the potato flakes mixture to coat evenly on all sides. Place coated chicken in baking dish. Repeat with all chicken pieces. Chicken pieces should not touch in the baking pans.

Sprinkle leftover (if any) potato flake mixture on chicken pieces and drizzle with melted butter/margarine.

Bake for 20 minutes, or until internal temp reads 170*F with a meat thermometer.

Serve & enjoy!

You can use a cut-up 3# frying chicken for this recipe with the following changes:

Bake at 400*F for 35 minutes, turning chicken only once.

Increase oven temp to 425*F and bake for another 10-15 minutes or until chicken is tender and juices from thigh pieces run clear when pierced with a fork. Internal temp should be 170*F.

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