Jean Anderson's Oven-Fried Chicken

Page 72

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

Really delicious chicken dish but not one I would make often.

I tried to cut back on the fat a little, preparing only (!!!) ½ cup garlic butter and discarding the unused portion rather than drizzling it on the breaded chicken. The dish didn’t seem to suffer as the fresh breadcrumb-parmesan coating became very crisp during baking as did the chicken skin. (I wonder if it would work as well on skinned chicken?). I didn’t make any other changes except to reduce the salt in the breading to 1 tsp.

The chicken was moist and flavourful and a huge hit.

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