Baked "Fried" Chicken
Author: M // Category: baked chicken, breading, entree, fried chicken, low calorie chicken, main course
Serves 4 Prep Time 12-15 min Cook Time 20-30 min
You will love this guilt-free version of a crispy chicken without the fat! The coating is a mixture of bread crumbs and instant potato flakes that makes for a crispier, more flavorful crust.
4 boneless, skinless chicken breasts, thawed
2 cups seasoned bread crumbs
2 cups instant potato flakes
2 large eggs, whisked + 1 Tablespoon water
Flour, all-purpose
Truffle, olive or vegetable oil
Preparation:
1. Preheat oven to 350 degrees fahrenheit.
2. Grease a baking dish large enough to hold the chicken pieces, allowing for 2-3 inches between pieces.
3. Place 1-2 cups flour in a plate, bowl or bag (see below).
4. Place 2 eggs + 1 Tablespoon water in a bowl and whisk till the mixture is an even consistency.
5. Mix the bread crumbs and potato flakes in a baking dish or pie plate.
Coat the defrosted chicken breasts in flour.
There are 2 ways to do this: place the flour in a zippable plastic bag or tub, add the chicken and shake OR place the flour in a bowl or pie pan and press the chicken into the flour, turning to coat all sides.
Dip the coated chicken breasts in egg/water mixture making sure that all sides are coated.
Dredge the chicken pieces in the crumb/potato flake mixture, making sure that all sides are coated.
Place chicken in a greased baking dish and bake in a 350 degree oven for approximately 30 minutes. Chicken should be golden brown. Remove from oven and let sit for 5 minutes before serving. According to the USDA, chicken should be cooked to an internal temperature of 165 degrees fahrenheit.
Tip: A digital meat thermometer is an essential gadget.
You will love this guilt-free version of a crispy chicken without the fat! The coating is a mixture of bread crumbs and instant potato flakes that makes for a crispier, more flavorful crust.
4 boneless, skinless chicken breasts, thawed
2 cups seasoned bread crumbs
2 cups instant potato flakes
2 large eggs, whisked + 1 Tablespoon water
Flour, all-purpose
Truffle, olive or vegetable oil
Preparation:
1. Preheat oven to 350 degrees fahrenheit.
2. Grease a baking dish large enough to hold the chicken pieces, allowing for 2-3 inches between pieces.
3. Place 1-2 cups flour in a plate, bowl or bag (see below).
4. Place 2 eggs + 1 Tablespoon water in a bowl and whisk till the mixture is an even consistency.
5. Mix the bread crumbs and potato flakes in a baking dish or pie plate.
Coat the defrosted chicken breasts in flour.
There are 2 ways to do this: place the flour in a zippable plastic bag or tub, add the chicken and shake OR place the flour in a bowl or pie pan and press the chicken into the flour, turning to coat all sides.
Dip the coated chicken breasts in egg/water mixture making sure that all sides are coated.
Dredge the chicken pieces in the crumb/potato flake mixture, making sure that all sides are coated.
Place chicken in a greased baking dish and bake in a 350 degree oven for approximately 30 minutes. Chicken should be golden brown. Remove from oven and let sit for 5 minutes before serving. According to the USDA, chicken should be cooked to an internal temperature of 165 degrees fahrenheit.
Tip: A digital meat thermometer is an essential gadget.
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