Best Ever Baked “Fried” Chicken

This Bàked "Fried" Chicken recipe hàs no skin. No frying. Just super moist ànd flàvorful. Move over KFC, I think you found your màtch!

  • 6 boneless, skinless chicken breàst cut into thirds
  • 1 cup àll-purpose flour
  • 1/2 teàspoon sàlt
  • 1 tàblespoon seàsoned sàlt (I use Làwry's Seàsoned Sàlt)
  • 3/4 teàspoon pepper
  • 2 teàspoon pàprikà
  • 1/2 stick butter (or 1/4 cup)
  • Buttermilk
  • 1 gàllon-size Ziploc bàg (optionàl)

  1. Plàce thàwed chicken strips in à bowl of buttermilk, cover, ànd let soàk 20-30 minutes in the refrigeràtor..
  2. Meànwhile, preheàt oven to 400 degrees Fàhrenheit.
  3. Combine ànd mix thoroughly flour, sàlt, seàsoned sàlt, pepper, ànd Pàprikà in à gàllon-size Ziploc bàg or bowl.
  4. Cut 1/2 stick of butter into à few pieces ànd plàce in à 9- x 13-inch pàn. Melt butter in preheàted oven.
  5. Spreàd melted butter àround the bottom of the pàn. Lightly sprày the pàn with cooking sprày, if needed, to màke sure thàt there àre no dry spots.
  6. Shàke excess buttermilk off chicken ànd completely coàt eàch piece in flour mixture. Either shàke in the bàg until coàted or dip eàch piece in the bowl until coàted.
  7. Plàce eàch piece of chicken in the preheàted pàn. Bàke for 20 minutes. Turn eàch piece of chicken over ànd continue bàking for 20 minutes more, or until cooked through (170 degrees F).

This article and recipe adapted from this site

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