Baked Fried Chicken

Baked Fried Chicken

We’ve been asking for requests on our Facebook page and getting great ideas for upcoming posts. One of the suggestions that really struck me came from Megan, who asked for more “auto pilot” dinners. I knew exactly what she meant. Don’t you need more recipes that you can make without even really thinking about it? I know you’re going to say that anything that needs to be marinated does not deserve to be called auto pilot, but hear me out! I’ve been making this new Baked Fried Chicken recipe regularly for a few weeks now and a few minutes in the morning means that once I get home at night, dinner is about 40 minutes away. And the result is so freaking good. The chicken is as crunchy and satisfying as fried but so much healthier. My kids love it and not just because it’s food they’re allowed to eat with their hands. Although that’s a bonus.

 

photos by Maya Visnyei

Baked Fried Chicken

Ingredients

  • Makes: 4 servings
  • Prep Time: overnight
  • Total Time: 50 minutes
  • 8 or 9 chicken pieces (I used 4 thighs and 4 drum sticks)
  • 1/4 cup (60 ml) buttermilk (add a tsp of vinegar to regular milk and let it sit for 15 minutes if you don’t have buttermilk on hand)
  • 1 garlic clove, minced
  • 1 1/2 cups (375 ml) whole wheat bread crumbs (about 6 pieces of bread)
  • 2 Tbsp (30 ml) fresh thyme
  • 1 1/2 tsps (7 ml) lemon zest
  • salt and pepper to taste

Method

Combine the buttermilk and garlic together in a shallow pan container.

Coat the chicken pieces thoroughly and cover with plastic wrap.

Place in the fridge to marinate for a half an hour or up to over night.

Turn the chicken pieces over at least once while marinating.

Preheat the oven to 400 degrees.

Make your coating by making bread crumbs in a food processor (or using pre-made bread crumbs) then mixing them in a bowl together with the time, zest and salt and pepper until it's well combined.

Take your chicken out of the fridge. Dredge them in the bread crumb mixture and place them on a roasting pan (even better if you can place a rack on the bottom of the pan and put the chicken on that so they're extra crunchy).

Press bread crumbs onto the meat if some falls off.

Bake for 30 to 40 minutes until the outside of the chicken is deeply golden and the meat is cooked through.

 

 

 

You might also like

Fall

Giveaway : KitchenAid Tri-Ply Stainless Steel Cookware 10-piece set Valued at $750 and Sweet Corn and Zucchini Fritters

It feels like the kids have been back to school for 6 years now but, can you believe, it has only been a month? Don’t worry.  We’re just getting started

By Ingredient

Immune Boost Week: Salmon Sloppy Joes

This year’s flu may not have a catchy handle like last year’s N1H1 (that was fun, huh?) but I know so many more people who have been really, really ill

By Ingredient

Lisa’s Letters Home: Coconut Flour Chocolate Cake

Back in the olden days, our mothers would haul us to the doctor’s every time we had a sniffle and the doctor would promptly prescribe some sort of antibiotic. When

3 Comments

  1. iCloneit
    November 24, 07:11 Reply
    This chicken fry item is so spicy. They are delicious to eat. Thanks for this post.
  2. <strong>Healthy Baked Chicken Recipes...</strong> [...] idge to marinate for a half an hour or up to over night. Turn the chicken pieces [...]...

Leave a Reply