I have mentioned before that my youngest daughter loves fried chicken. While I love fried chicken—I do not love all of the fat and calories that come with its greasy goodness. I try to use oven fried (baked) methods when possible for chicken—but, it’s never quite a substitute for home fried or restaurant fried chicken. Until now. Not only is this oven baked chicken coating comparable to commercial coatings—I may have even hit pretty close to KFC’s original recipe herbs and spices. Even my middle one, who is more of an uncoated, grilled chicken kind of girl, loved chicken breasts baked with this coating mixture.
Ingredients for our Oven Baked Chicken Coating…or Shake and Bake Copycat Recipe
1 c. Plain Bread Crumbs (I used Progresso )
½ tsp. salt
¼ tsp. Black Pepper
3/4 tsp. Garlic Powder
1 tsp. Paprika
1 tsp. Celery Salt
¼ tsp. Dried Oregano
¼ tsp. Dried Parsley
¼ tsp. Dried, Minced Onion
½ tsp. Poultry Seasoning
¼ tsp. Dried Basil
Extra Ingredients for Oven Fried Chicken:
4-6 Boneless, Skinless Chicken Breasts (or tenderloin strips or other favorite chicken pieces)
1 Egg or Egg substitute
1 Tbsp. Water
2 Tbsp. Pompeian Extra Virgin Olive Oil
1 Recipe of our Shake and Bake style oven baked chicken coating
Instructions for preparing the Oven Baked Chicken Coating and the Oven Fried Chicken:
Mix coating ingredients in a large Ziploc bag. Be sure to thoroughly shake ingredients to combine them.
Add oil to baking pan and preheat oven. Coat the bottom of a shallow baking pan with the olive oil. Preheat oven to 400 F.
Coat the chicken. Add egg and water to a shallow dish and beat to combine. Dip a chicken breast into the egg. Lift and allow excess egg to drain from the chicken. Immediately move the chicken to the zippered baggie, seal, and shake to coat. Place meaty side down into prepared baking dish. Repeat with the remaining chicken pieces.
Bake and serve. Bake the chicken at 400 degrees for about 15 minutes. Turn carefully and bake for an additional 10 minutes or until internal temperature reaches at least 165 F. Bone-in chicken pieces will take longer to cook so adjust time accordingly. I blot away any lingering olive oil and serve warm.