Sparow's Quick Juicy Crispy Oven-Fried Chicken
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 25 min | Yield: 4 breasts |
A fun recipe from my cooking buddy Sparow64 on GroupRecipes.com She made this one up years ago when fiddling in the kitchen and it became a family favorite. Posting her horsey sauce version. http://www.grouprecipes.com/87672/im-talkin-quick-n-easy-juicy-crispy-n-tasty-ovenfried-chicken.html
Ingredients
Chicharrón :- 5 oz Chicharrones Pork Rinds
- 2 tbsp Parmigiano Reggiano
- 1/2 tsp Cayenne Pepper
- 1 tsp Spices, Onion Powder
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Garlic Powder (ajo En Plovo)
- 1 tsp Spices, Thyme Leaves
- 1 tsp Hungarian Hot Paprika
- 24 oz Boneless Skinless Chicken Breast
- 4 tbsp Light Mayonaise
- 1 tsp Horseradish
- 2 tbsp Dijon Mustard
Directions
Chicharrón : Grind the bag of pork rinds in a food processor. Mix with remaining ingredients and store in a cool dry place.
Following are Sparow's notes. I am making two deviations from her original by select Light Mayo and the 3 slices of Pepperidge Farm Light Style Wheat Bread will make up the required cup of bread crumbs very nicely. Make sure you dry the bread crumbs before using. These are changes to reduce calories. You can follow the link for the original.
1. Preheat oven to 350 degrees.
2. Flatten chicken breasts slightly with a mallet or the lower part of the palm of your hand.
3. Mix mayonnaise and mustard together and dip chicken breasts in mixture.
4. Roll chicken breasts in bread crumbs and bake uncovered for 20 to 25 minutes.
5. ****HINT****
6. The mayo mix is really thick, and "dipping" the chicken in it is way messy, and if you get it on too thick then of course the coating will come out of the oven on the mushy side. I put the chicken in on a plate, and brush the mayo mixture on with my silicone brush, so that I can get just a thin layer. Then I coat the chicken with the breadcrumbs.
7. I've used this with turkey breast cutlets, and it was good, but, I like it better with the chicken breasts (or thighs)
8. *** Mayo Note *** I would use a real Mayo, not a salad dressing. I used to suggest Kraft all the time, but, they changed their formula last year (on mayo and dressings) when they changed the packaging...and we don't buy any of them anymore. ICK. The mayo tastes like Miracle Whip now, which was already Kraft, so, why? But, anyway...Dukes is the only thing around here I've found that tastes similar to the old Kraft Real Mayo. Not a fan of Hellmans or JFG, but, I think whatever you like would work for you.