Sep 24, 2013

How to Boil Water: Baked "Fried" Chicken

Before I talked about the recipe or show you the pictures of my version of this recipe, I want to show you the original picture.


Looks delicious right? I thought so too. That is exactly why I decide to give this recipe a try. I love chicken. I especially love fried chicken but it's not exactly the healthiest for you, plus Rob doesn't like meat with bones with it, so we don't have a lot of fried chicken. That made this dinner look doubly-delicious: it's a baked version of fried chicken and it's made with chicken breast (or chicken tenders, which I used) so no bones included. Perfect, right? Okay, here we go...

Dinner Brought To You By: Bakerette

Here's What You Need:
6 boneless, skinless chicken breast cut into thirds -- I used chicken tenders
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt
3/4 teaspoon pepper
2 teaspoon paprika
1/2 stick butter (or 1/4 cup)
Buttermilk
1 gallon-size Ziploc bag (optional)

Here's What You Do:
Place thawed chicken in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator.

Meanwhile, preheat oven to 400 degrees.

Combine and mix thoroughly flour, salt, seasoned salt, pepper, and paprika in a gallon-size Ziploc bag or bowl.

Cut 1/2 stick of butter into a few pieces and place in a 9x13-inch pan. Melt butter in preheating oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.

Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.

Place each piece of chicken in the preheated pan. Bake for 20 minutes. turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees).





 
 For those of you who think that every meal I make is completely successful, I'm here to tell you that that is not the case. This chicken was still delicious but it didn't exactly look pretty. And despite how it looks, it is all the way cooked. When I started making this recipe, I decided that I would do a 'HtBW' on it. But it didn't turn out exactly as planned, so Rob asked me if I was still going to do a post about it. And I decided that I would because the point of 'HtBW' is that I'm learning to cook. I'm learning how to make different foods. It's a learning experience. And I learned a few things making this meal:

#1: Read the entire recipe before making it. What?! I have always always always done this. But for some reason I didn't and then I realized that this was going to take a heck of a lot longer than I thought, which meant we ate dinner about 7 that night - about an hour and half later than normal.

#2: Spend more time getting the buttermilk off the chicken before putting it in the flour mixture because otherwise it will be too soggy. This goes back to number one. Because I didn't start working on this meal earlier I was in a rush to get it in the oven so I rushed through this part, and didn't spend the time it needed..

#3: Use a bigger pan. I know the recipe called for a bigger pan, but apparently I thought I knew better and didn't think I would need a large pan. But really it needed the room that I just didn't give them.

The chicken was delicious and I definitely want to try this recipe again. Not just because it was good but because now it's a matter of pride. Okay, so maybe not so much pride and more just that I'm determined to get it closer to right at least. I want to figure this recipe out. I think this recipe is definitely worth figuring out.


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