I decided to stop frying foods many years ago. I knew that fried foods were not all that good for us, but I really hated cleaning up the oil spatters from almost every surface in the kitchen. Chicken and french fries were readily available anyway, and without the mess or standing over a hot fryer. But as good and convenient as those take out options are, they are full of salt and can break the bank if you use them a lot. Here is a recipe for baked-fried chicken that my family really enjoys. I hope you will too.
BAKED CHICKEN FRY
You will need
- 1 whole chicken, cut into pieces. You can save money by doing this yourself, or you can buy chicken that is already cut up. You may remove the skin if you wish
- 2 eggs beaten
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika or 1/2 teaspoon chili powder
- 1/2 to 3/4 cup flour
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon salt
- 1 cup soft bread crumbs
- 1/4 cup olive oil or non-stick cooking spray
- 1 large zipper bag
1 large prepared baking pan with low sides, like a jelly roll pan. Low sides helps the chicken 'fry' evenly. If you do not have a pan with low sides, you could use a cookie sheet lined with a sheet of aluminum foil. Fold each side of the foil over a couple of times to form 1 inch sides. This will hold any fats or juices that accumulate during baking.
Set oven to 350 degrees. Prepare pan by spreading 1/4 cup olive oil across the entire bottom.
If the chicken is not already cut into pieces, cut it into 8 sections. Wash the chicken under cool running water. Pat dry on paper towels.
Combine the salt and lemon pepper, set aside. Mix the flour, seasonings, and spices together in the zipper bag. Pour the bread crumbs into a bowl bowl or dish.
Sprinkle the salt mixture over the chicken evenly. Coat the chicken in the beaten egg then drop into the flour mixture to coat.
Remove from the flour and dip again in the egg mixture. Now coat in the bread crumbs. Place bone sides down on the baking sheet.
Bake for 50 – 60 minutes or until golden brown. Turn once during cooking.
Great served with a salad, come great bread, and fresh fruit.
Here is another option that takes only a couple of minutes to prepare using readily available ingredients.
BAKED CHICKEN WITH STUFFING
You will need
- 1 whole chicken
- 1 package stuffing mix, I like the herb seasoned variety
- 1/4 cup each onion, celery, and carrots finely chopped
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon salt
- 1 cup hot water
Preheat the oven to 350 degrees.
Prepare the chicken by washing inside and out. Pat dry with a paper towel.
Rub the chicken with a mixture of the garlic, lemon pepper and salt. Be sure to include inside of the cavity.
Prepare the stuffing by cooking the onion, celery and carrots in one teaspoon butter or olive oil in a skillet over medium heat until softened, about 5 minutes. Combine the hot water with the onion mixture in the pan. Stir in the stuffing mix and stir until mixed and well moistened. You may add a little more water if needed.
Spoon the stuffing into the cavity of the chicken, packing lightly as it will expand while cooking. Also stuff the area of the neck cavity Tucking the flap of skin under to help hold the stuffing in.
Using butcher's twine or skewers secure the legs together with the tail portion up to partly cover the cavity. Tuck the wing tips under the back of the bird and place in a shallow roasting pan. Fill the pan with roughly chopped carrots and quartered washed potatoes. Sprinkle 1 medium onion, chopped, over the potatoes.
Bake 60 minutes or until juices run clear when the upper thigh is stabbed with a fork. You can also use a meat thermometer to test for internal temperature.
One more variation on baked chicken that my family really likes is
FRUITY CHICKEN BAKE
Follow directions for cleaning chicken as above.
Salt and pepper the bird.
Cut one apple, one small orange and one small onion in quarters. Insert into the cavities of the bird. Place in a roasting pan. Pour 1/2 cup orange juice concentrate over bird and bake on a bed of canned pineapple chunks at 350 degrees for about 60 minutes. You may want to pour 1/2 cup water over the bird about half way through the cooking to prevent burning. Serve with the cooked pineapple spooned over as a garnish.