not fried chicken

This is the chicken that we enjoyed while my dad and Dave ate liver at Dad’s birthday dinner.

One note, in my hurry to get dinner on the table and while busily making the gravy, I left out the last step of boiling the chicken pieces to get them browned. As a result, the chicken I served looked a little anemic. It still tasted good and it was crispy but quite bland in color. Oops.

Since the last thing I want you to see as the lead photo on a post is anemic chicken, I made it again last night and did it right. That is what you see above. Below is the not-so-pretty, but still tasty, stuff.

Baked Fried Chicken

• 1 egg
• 1/3 cup milk
• 1 cup flour
• 1/2 cup Panko
• 1 tablespoon salt
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 4 skinless boneless chicken breast halves, each cut in half on a diagonal
• 1/4 cup unsalted butter

Preheat the oven to 400 degrees. Place a dark-colored roasting pan or baking sheet in the oven to heat up. In a medium bowl, whisk together the egg and the milk.

In a separate bowl, mix the flour, Panko, salt, smoked paprika, garlic, onion powders, and pepper together.

Dip the chicken pieces in the flour mixture, coating evenly and shaking off any extra. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour mixture again, coating very well.

Take the roasting pan out of the oven and melt the butter on it. Roll the pan around to coat and then place the coated chicken pieces on the tray.

Bake for 10-12 minutes, carefully flip and bake for another 10 to 12 minutes or until cooked through. Switch the oven to broil and broil the top side of the chicken until it turns golden brown and crispy.

Makes 8 pieces