Recipe by LINDA P.
"This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried."
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seasoned dry bread crumbs
bone-in chicken pieces, with skin
This is a great baked chicken recipe. It has a great flavor and my family all agreed that it is a "do again" recipe. Make sure to use a shallow baking dish as stated--too high can cause the chicken to get soggy instead of chrisp. Thanks for a great recipe.
This was pretty good. I did as others suggested and placed it on a rack on top of a cookie sheet, which helped the sogginess. I cooked it much less time than recommended. Also, there is WAY too much salt in this recipe -- and I like salt. We couldn't taste any of the rest of our food because it was so overpowering.
My family loved this chicken, I used boneless/skinless breasts and reduced the cooking time to 35 minutes. VERY tasty !!!
Nothing fake about this recipe Linda! I used breast pieces but skinned them before I decided to marinate them in buttermilk and hot sauce. The buttermilk really makes the chicken very moist and tender. Because I used the buttermilk I obviously didn't need the evaporated milk or the lemon. I used larger amounts of the seasonings plus a bit of cayenne and the chicken came out so delicious! Thanks Linda!
To make it crispier, place the chicken on a rack and then in the pan. I use a cake cooling rack that has bars across it like a grill. This helps keep the bottom from getting soggy and the breadcrumbs from sticking to the pan. This is good also with grated parmesan cheese in with the crumbs mixture.
Really really good and very simple. I used skinless boneless chicken breasts because I can't deal with bones! The chicken was juicy on the inside and crunchy on the outside. We dipped it in honey mustard sauce. The next day, we used leftovers to have chicken sandwiches. It takes about 10 minutes to prepare..great when you're tired!
This is a great basic oven fried chicken recipe--crispy on the outside and tender on the inside. As other reviewers did, I used regular milk (instead of evaporated,) and only about half the salt. I also placed the chicken on a rack above a cookie sheet, which allowed the chicken to bake up crispy on all sides. I used garlic flavored cooking spray which added a bit of extra flavor, too. This also seems like a very versatile recipe where you could add different spices, parmesan cheese, etc. Thanks for the recipe!
This was really good and pretty easy. I pulled the skin off of some chicken pieces and left it on others so my dinner guests could decide. For breadcrumbs I used Japanese style panko crumbs (find at CostPlus-highly recommend). I used a jelly roll pan and put the chicken on a cooling rack like someone else suggested. Worked great. Like others have said, you won't be fooled into thinking it's fried chicken but it's better than Shake and bake. The chicken had a nice crisp coating, the breading stayed on and the meat was moist. I would definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Linda's Fake and Bake Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 417
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