Fried Chicken is popular around the world, and most countries have their own specialized version that they prefer above all others. Since fried chicken came to the Southern United States in about 1700 however, no geographic area has shown greater devotion to fried chicken, or skill in preparing it, than the Southern United States. Since many individuals have become health conscious, they may crave authentic Southern fried chicken but will avoid it due to it's high fat and cholesterol levels. Fortunately, this recipe overs the taste and satisfaction of delicious fried chicken from the South without being fried.
Now, with easy access to home ovens, chicken can be oven-baked and still retain a crispy fried texture just like chicken that's been fried. It's easy too, suiting health-conscious people and parents who want to feed themselves and their children healthy food. In addition, the clean-up is easier. There's no skillet full of oil to get rid of or splattered grease on the stove top, cabinets, and counters which has to be wiped up later, so it's simpler too. Plus you'll have time to do other important things while the chicken bakes in the oven.
This Southern oven-baked fried chicken recipe uses Panko bread crumbs for an extra-crispy coating, Panko is made from Japanese Panko bread which has no crust and has a crispier, lighter texture than breadcrumbs normally used for fried chicken. Panko crumbs are available at most supermarkets and Asian specialty stores, and make a tasty and healthy alternative breading. In addition, a honey-mustard and mayonnaise combination are rubbed over the individual chicken pieces before breading to infuse the chicken parts with a rich and zesty flavor.
Oven Baked Fried Chicken with Panko Breadcrumbs
Ingredients:
- 2/3 cup mayonnaise
- 1/3 cup Dijon honey mustard blend
- 1/2 teaspoon dried tarragon or thyme
- 1 teaspoon dried parsley flakes
- 6 boneless chicken breast halves
- 1 cup panko bread crumbs
- 1/2 cup fine dried bread crumbs
- 1/2 teaspoon salt
- Pepper, to taste
- Dash paprika, optional
Directions:
- Pre-heat oven to 400°.
- In a baking pan, line with foil and lightly spray foil with cooking oil. Combine the honey mustard, mayonnaise, thyme or tarragon, and parsley in a small bowl.
- Spread the mixture over the chicken pieces to coat evenly.
- In a separate bowl or pie plate, place the bread crumbs and add salt, pepper and paprika to taste.
- Take the chicken breasts and firmly press them into the bread crumbs, turning to coat on all sides. Arrange the chicken pieces in the foil-lined baking pan. Do not crowd.
- Bake for 25 minutes, then turn over and continue cooking for about 10 to 15 minutes longer, or until thoroughly cooked through.
Serves 4 to 6.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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