My family loves this recipe. I make it with chicken drumsticks instead of thighs and the only change I make is spraying the pan with Pam instead of oil. We’ve tried this recipe several times and they are ALWAYS cooked in the alloted time and are ALWAYS moist and yummy. We even fight over the leftovers.
Easy, no-fuss fried chicken. The first batch I made was delicious and the family raved about it. I used baggies for the breading for easy cleanup. I also let the breading “rest” for fifteen minutes before putting the chicken in the oven, so the coating stayed on well and turned out nice and crisp. Will definitely make this again!
This recipe was really easy, and very good considering it was baked. I had too much chicken to put in one pan so I decided to do a little test and pan fry the rest of it the traditional way. The oven fried was better overall; it required less “work” because you only had to flip it once and didn’t have to “watch” it and oil didn’t pop out and burn me (as usual). I think the key to keeping the coating on is making sure you pat dry the chicken first, coat well with the flour, shaking off the excess, quickly drudging it though the egg, which I added about 4 tablespoons of standard hot sauce to my egg mixture just to give it a little kick, and then really roll it around in the bread crumbs to get a nice even coat. I added lemmon pepper seasoning after the chicken was in the pan right before it went into the oven and it really was delish. Will do this again for sure!!
4 chicken breasts, skinless, boneless, pounded thin
1/2 tsp salt
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