Don’t over bake as skinless breasts dry out quite easily. Spray or drizzle chicken with olive oil bake at 400-425 for 20 minutes till golden brown. But if you MUST make this, at least consider the following: use a panko and corn flake combination for tastier crumbs substitute buttermilk for regular milk and season with salt, garlic powder, black pepper, sweet paprika, and some cayenne for zip. Easy, healthy, yes, but I’m from the south and I have to say, this ain’t even close to the taste of real fried chicken. Note: I meant to give this only 2 stars but my finger slipped! So-It’s OK, not great. BUT, if you just want to get dinner on the table quick without messing around.this is perfect! this is also a kid-friendly dish in my experience.Ī basic chicken recipe which is nice when the ingredients in the house are not of plenty! Those who did not like this recipe who need a bit more flavor you could add 3/4 Cup of chopped pecans to the cornflakes, and dip in a mustard/maple/paprika mixture instead of the milk and egg.and yes soak chicken overnight in a ziplock bag with buttermilk. you can crisp the skin separately in the oven while the chicken's cooking and use it for flavour sprinkles. and do as they suggest and remove the skin - it adds nothing to the dish. the basic recipe is still fine and any new chefs out there looking for something quick and easy that tastes great should try this one. the husband's long gone but the chicken is still on the menu although usually with added spices and sometimes a marinade. I began making this recipe in the 60s - it was my first wifely effort cooking chicken.
0 Comments
Leave a Reply. |