Friday, January 20, 2012

Baked "Fried" Chicken

I was on a bit of a pinning spree the other day when I stumbled upon this gem. I looked it over and after reading the reviews, knew I had to make this for supper. After making it for my sweet husband, I got double thumbs up and figured it was worth the share!

 thawed chicken breasts (I cooked two)
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
1/2 stick of butter

Preheat oven to 400 degrees. 
Place thawed chicken breast tenderloin strips in a bowl of milk. 
Let soak for 20-30 min.
Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. 
Melt butter in pre-heated oven. 
Spread melted butter around the bottom of the pan. 
Mix salt, Season All, pepper, and paprika in gallon Ziploc bag.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. 
You can either shake the chicken in the bag, until coated.
Place each piece of chicken in the pan.
Cook for 20 minutes. 
Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. 

Chicken coated in flour and seasoning

Extra chickens waiting in the milk.

Butter melting in preparation for chicken.
(please disregard the spaghetti squash just hanging out!)

Coated chicken waiting for the oven to finish heating.

Delicious final meal!
I always ask David after we try a new recipe if it is a "do over", or if he liked it enough for me to make again. Not only did he respond with an enthusiastic, "YES!" but he also requested I make it again very soon!

1 comment:

  1. My husband and I have the same conversation after I make a new recipe. The other night I made Poppy Seed Chicken and was told that it's not only good enough to have again, but good enough to be my signature meal lol. I'll have to try this baked chicken recipe.