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 Fried Chicken Coating…or Shake and
Bake Copycat Recipe
1 c. Plain Bread Crumbs (I use 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 style 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.
**We originally posted this recipe in 2012 and have updated it a bit. Note that we may receive slight compensation from affiliate links within our posts--but, only link to products and services that we trust, use and/or recommend.
**We originally posted this recipe in 2012 and have updated it a bit. Note that we may receive slight compensation from affiliate links within our posts--but, only link to products and services that we trust, use and/or recommend.
2 Comments
Sounds Delicious! I have been wondering how to create that yummy shake and bake taste myself. Thank you!
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