First up, thanks for all your suggestions on my last post. I think I'm going to go for it, and hang on to the reciept just in case. :)
And now I need some more input.
I used this recipe tonight for inspiration but it wasn't exactly what I was hoping it would be. It was good, even worth repeating, but it needs some tweaking. The author of the original claimed it tasted like the spice blend in KFC without all the deep fried badness.
(And just take that comparison to KFC as a warning. This is comfort food, not health food. Tonight, I reeeeeeeeeally needed comfort food.)
I did tweak the spice blend a bit, because it did seem rather bland as written. My issue wasn't with the flavour. I'm happy with how that turned out. I'm just trying to figure out how to get the crunch factor I was hoping for.
Baked Fried Chicken
4 boneless, skinless chicken breasts (you could also use boneless skinless chicken thighs)
Milk (enough to cover the chicken pieces)
1 cup flour
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp grill seasoning
1/2 tsp paprika
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
2 tbsp butter
Preheat oven to 400F. Soak the chicken in milk for 20-30 minutes. In a large ziploc bag, combine flour and spices. Melt butter in a 9x13 baking dish in the oven. Spread the melted butter over the whole pan. Toss chicken pieces in the flour and spice mixture to thoroughly coat. Place chicken pieces in pan and return to oven. Bake for 20 minutes. Flip the chicken breasts and bake for another 20 minutes. I then put them under the broiler for 5 minutes to darken/crisp up the coating.
I served them with mashed potatoes, corn, and a simple pan gravy.
How could I have made them crunchier? Maybe add some cornmeal to the flour mix? Or panko? Any thoughts?
First, thank you so much for all your kind words and advice lately. I appreciate you! :)
ReplyDeleteAnd now that I'm starving for some fried chicken, lol, I'd add panko to the mix and see how that goes. I also have a recipe somewhere for oven fried chicken that uses crushed cornflakes as the breading base. It sounded weird to me but it really was good (a bit sweeter than regular 'fried' chicken) and was more crunchy.
Or you could try adding breadcrumbs. Should be crunchier though not taste altering too much.
ReplyDeleteYou can get those boxes of already crushed cornflakes - I would try using that. I use them for my spicy "fried" chicken (it's baked in the oven), and it works great.
ReplyDelete