Ingredients
-
2
-
1/4
-
4
-
3/4
-
2
-
1
-
1/2
-
6 - 8
-
1 3/4
-
1/4
-
-
-
-
-
Directions
Faye’s Baked Crispy Chicken, I hope you enjoy this START THE DAY before recipe from TOH as much as we do. The original recipe says 1 to 4 teaspoons of salt, and so you might want to adjust it according to your personal taste. The original recipe does not specify boneless chicken breasts, but I have made this both ways. But if making with boneless allow less time in oven-about 50 minutes-you might need to remove and keep warm smaller pieces while biggest piece is getting done. This recipe reminds me of the tandori approach to making chicken. Try with toasted Panko crumbs., I made this recipe while in a OAMC fury. I just froze the boneless breasts in a marinate and wrote this recipe # on the bag. Then thawed for over a day and made it up tonight. The main problem that I had was that it would not crisp! used a different breading but I don’t think that was the problem. A bunch of liquid kept cooking out of the meat. Not sure if it was leftover marinade or if the chicken was pumped too full of “stuff”. I drained it off a few times but next time I will put a rack into the dish so the chicken can sit up high. Also -perhaps as a result of the freezing- I found the garlic too pronounced in the meat so I will probably reduce that next time., This is great chicken and the kids thought it was great! I loved that it was so full of flavor and tender meat with crispy skin to munch on. Yum!
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Steps
|
1
Done
|
The Day Before Combine the Following Marinade Ingredients in a Medium Bowl and Blend Together-- the Buttermilk, Lemon Juice, Worcestershire Sauce, Garlic Powder, Paprika, Seasoned Salt, and Black Pepper. |
|
2
Done
|
Place Chicken Breasts in Large Zip Lock Bag; Pour Marinade Over All. |
|
3
Done
|
Marinate, Refrigerate Overnight. |
|
4
Done
|
Preheat Oven to 350 Degrees. |
|
5
Done
|
Drain Chicken Thoroughly, Then Roll Chicken in Breadcrumbs. |
|
6
Done
|
Place Chicken on Rack in Baking Pan; Pour Butter Over Chicken. |
|
7
Done
|
Bake at 350 Degrees For 1 1/2 Hours, Uncovered For a Crispy Chicken. or If Boneless, About 50 Minutes. When Juices Run Clear. |
