SUPER EASY BREADED AND BAKED CHICKEN RECIPE!
The other day, mom and I were out shopping. And I mean SHOPPING. The kind of shopping where your feet are ready to make their own protest signs and go on strike if you don’t sit down and give them a rest. You know what I’m talking about right? Ok, so of course, long shopping days usually equal no time (and/or no desire) to cook a decent dinner, right? So instead of eating a macburper or ordering take out – I have the solution. Save the calories that the pizza delivery guy brings you with a cold, congealed cheese and mystery meat pizza. Make this Super Easy Breaded and Baked Chicken recipe instead!
Take ANY chicken pieces.. any at all. Breasts, wings, thighs, legs (or, as an “english challenged” french speaking friend once called them – “Branches”), and bake’em up! Season them with salt and pepper to begin with, along with any other seasonings you like. Garlic powder, onion powder, maybe a bit of poultry seasoning if you like, other dried or fresh herbs, .. really anything that appeals to you. Then, give a quick bounce or two in some bagged seasoned bread crumbs. My Unique Chicken Breading recipe that I made the other day would fit PERFECTLY here. If in the crazy event that you haven’t made the recipe yet, regular bread crumbs will do, just be sure to season them like a mad woman….. or guy. You want flavor here folks… lots and lots of flavor!
So while you’re breading your branches (haha!.. still makes me laugh), have the oven preheating to 375 and your baking sheet lined with parchment paper or foil, ready to go. Throw the breaded chicken onto the sheet pan, and in it goes. Easy right??? You can pretty much bet that it will take about 40, 45 minutes or so to bake. It really depends on the size of the pieces and such. So, to be sure, use a thermometer if you want (ready temp is 165 F) or when the juices are not running a hint of red anymore.
The safest way if your unsure is to do the thermometer method. Boring.. I know… I get it. But you know.. we can’t ALWAYS be a rebel in the kitchen and create magic by the seat of our pants. MOST TIMES we can, and while I’m not going to try to boss you around here…. but when it comes to deciding between my rebel-ness or vomiting for hours… I’m pretty sure I know which I would choose.
You have tons of time while the chicken bakes (almost the same amount of time the delivery guy would take, btw, but this way save you cold hard cash), to admire your purchases for the day, try on those boots one more time and parade around, maybe do a little dance, AND make a quick salad on the side. Or… defrost some frozen veggies. OR.. cut of some fresh ones and steam them quickly on the stove top or microwave. OR… open a can of brown beans and warm them up. You see how I’m showing you the options are endless right? You can do allll that AND set the dinner table…….. or like in my case, the coffee table.
My point is, it’s so easy to just make a really quick, healthy dinner in the time that it would take to order take out or eat crap from the fast food joints. PLUS….. a huge bonus to consider is the money you save from making your own dinner!!!!! Money you can save to go towards that awesome purse you saw today but didn’t buy.
When you make this recipe, just remember to season the chicken BEFORE you put on the Unique Chicken Coating (or your own coating). This breaded and baked chicken recipe will hug up your taste buds and make you even happier than you were when shopping. ….. well .. almost as happy.
- 6 - 8 Chicken pieces
- 1/4 - 1/3 C Unique Chicken Coating
- as desired, salt & pepper
- as desired, garlic powder
- as desired, onion powder
- as desired, poultry seasoning
- Season the raw chicken pieces with salt, pepper, garlic and onion powder and the poultry seasoning.
- Using a resealable bag, add 1/4 - 1/3 C of the Unique Chicken Coating or other seasoned breadcrumbs, and shake the chicken pieces to coat.
- Place on a parchment or foil lined baking sheet and bake them at 375 for approximately 40 - 45 minutes or until the internal temperature comes to 165F.
- Remove from the oven and let rest for a few minutes.
1 - You definitely want to keep the skin on when cooking the chicken. The skin makes the chicken so much crispier. However, if you really want to remove it, do so before you season the chicken. Then, season the chicken meat itself before coating.
2. A kitchen thermometer comes in very handy for testing the internal temperature of chicken. You can use a regular, probe type thermometer that goes into the flesh of the chicken, OR you can purchase an instant read thermometer that will give you the temperature without having to pierce the chicken.
3. When taking the temperature of the chicken, be sure not to bring the probe so that's its touching the bone as you may receive a false reading.
4. Observe the pieces while they cook. If the juices are running clear and not pink or bloody, the chicken should be done, but again, to be safe, take the temperature.