Oven Fried Chicken Recipe
Ingredients
| 2 chicken legs, with thighs attached, and 1 whole chicken breast, split | ||
| Butter/Margarine | 2 Tablespoon | |
| Crumb coating | ||
Directions
Rinse chicken pieces; pat dry with paper towels and set aside.
Place butter in a 7 by 11 inch baking dish.
Microwave, uncovered, on HIGH (100%) for 30 seconds or until butter is bubbly.
Roll chicken pieces in butter and drain briefly; shake in crumb coating or press coating evenly onto chicken.
Arrange pieces, skin side up, on a nonmetallic rack placed in baking dish, with meaty portions of thighs to outside of rack and breasts in center.
Microwave, uncovered, on HIGH (100%) for 7 to 9 minutes (rotating dish 1/4 turn after 3 1/2 minutes) or until juices run clear and meat near thigh bone is no longer pink when slashed.
Let stand for 5 minutes before serving.
Makes 4 or 5 servings.
Parmesan coated chicken.
In a bag, combine 2 tablespoons each grated Parmesan cheese and yellow cornmeal, 3 tablespoons fine dry bread crumbs, 1/2 teaspoon each garlic salt and oregano leaves, and 1/4 teaspoon paprika.
Paprika coated chicken.
In a bag, combine 6 tablespoons all purpose flour, 2 teaspoons each paprika and poultry seasoning, and 1/2 teaspoon each salt and garlic powder.
Stuffing coated chicken.
In a bag, combine 2/3 cup finely crushed packaged stuffing mix or herb seasoned croutons and 1 tablespoon parsley flakes.
Onion and sage coated chicken.
In a 9 inch pie plate, combine 1 can (3 oz.) French fried onions (crumbled), 2 tablespoons fine dry bread crumbs, 1 tablespoon parsley flakes, and 1/2 teaspoon ground sage.
Press coating onto chicken.
Place butter in a 7 by 11 inch baking dish.
Microwave, uncovered, on HIGH (100%) for 30 seconds or until butter is bubbly.
Roll chicken pieces in butter and drain briefly; shake in crumb coating or press coating evenly onto chicken.
Arrange pieces, skin side up, on a nonmetallic rack placed in baking dish, with meaty portions of thighs to outside of rack and breasts in center.
Microwave, uncovered, on HIGH (100%) for 7 to 9 minutes (rotating dish 1/4 turn after 3 1/2 minutes) or until juices run clear and meat near thigh bone is no longer pink when slashed.
Let stand for 5 minutes before serving.
Makes 4 or 5 servings.
Parmesan coated chicken.
In a bag, combine 2 tablespoons each grated Parmesan cheese and yellow cornmeal, 3 tablespoons fine dry bread crumbs, 1/2 teaspoon each garlic salt and oregano leaves, and 1/4 teaspoon paprika.
Paprika coated chicken.
In a bag, combine 6 tablespoons all purpose flour, 2 teaspoons each paprika and poultry seasoning, and 1/2 teaspoon each salt and garlic powder.
Stuffing coated chicken.
In a bag, combine 2/3 cup finely crushed packaged stuffing mix or herb seasoned croutons and 1 tablespoon parsley flakes.
Onion and sage coated chicken.
In a 9 inch pie plate, combine 1 can (3 oz.) French fried onions (crumbled), 2 tablespoons fine dry bread crumbs, 1 tablespoon parsley flakes, and 1/2 teaspoon ground sage.
Press coating onto chicken.
Chef
