Faux Fried Chicken Recipes

FEE FIE FAUX FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray a long shallow pan like jelly Roll pan & baking wire rack liberally with non stick cooking spray and set aside till needed.
• You will need 5 dishes or platters plus a gallon size zip lock bag. one bowl or platter for the chicken, one for flour, one for the beaten egg mixture, one for the Panko Crumb mixture, plus the shallow baking pan that is sprayed and left to the side.
• To the gallon size zip lock bag, add the crushed onion rings, Panko Bread Crumbs, Paprika, Old Bay Seasoning, Parmesan Cheese, Black Pepper, granulated Garlic, & salt. Blend together evenly.
• Add the flour to PAN #1 one of the pans. Then dip and cover both sides of chicken with flour.
• Add the beaten eggs with water to SECOND pan. Now add chicken to egg mixture & cover each side of chicken.
• Pour half of the panko onion mixture in THIRD of the reserved pans or platters. Add the chicken to the panko mixture, pressing hard to coat all sides.
• Then place chicken on prepared baking rack. Repeat till all chicken has been coated on both sides. Then spray CHICKEN liberally with non stick cooking spray. Place in preheated 425 degree F. oven and bake for 45 to 55 minutes or until juices run clear when pierced with a fork.
• PLEASE NOTE: if YOU ARE BAKING BOTH BONE IN AND BONELESS CHICKEN, COOK THE BONE IN CHICKEN AT LEAST 25 MINUTES BEFORE YOU ADD THE BONELESS CHICKEN TO THE RACK. after 25 MINUTES, HAS ELAPSED ADD THE BONELESS CHICKEN if you are cooking boneless also, AND RETURN TO OVEN AND CONTINUE TO COOK AN ADDITIONAL 25 TO 30 MINUTES OR UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK.
• Note__BONE IN CHICKEN REQUIRES ABOUT 45-55 MINUTES TOTAL. BONELESS CHICKEN REQUIRES ABOUT 25 TO 30 MINUTE WHEN COOKED AT 425 DEGREES F.

LINDA'S FAKE AND BAKE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
• In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
• Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
• Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.

FAUX FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Spray a large roasting pan with non-stick spray and set aside.
• In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
• In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
• Pour buttermilk into a separate bowl or pie plate.
• Rinse chicken and pat dry.
• Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
• Place chicken in bowl with flour mixture and turn to coat.
• Dip in buttermilk again, then coat with cornflake mixture.
• Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
• Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear.
• Serve immediately.

FAUX FRIED CHICKEN WITH QUICK ARUGULA SALAD

Steps:

• Preheat oven to 450 degrees F.
• Season chicken breast strips with salt and pepper. Combine panko, parmesan, cayenne, and thyme on a large plate. Season with salt and pepper. Place flour onto another large plate. Pour milk onto a third large, shallow plate.
• Bread strips: Lightly coat strips in flour, followed by a dip in milk, and then place into the panko mixture, making sure to coat strips on all sides.
• Heat a large, ovenproof skillet over high heat. Add 3 tablespoons olive oil, swirl to coat, and add chicken strips, in 2 batches if necessary so as not to overcrowd. Crisp, turning once, until outside is crisp and golden, about 1 minute per side, transferring to a plate as they finish and replenishing oil if skillet is dry. Return all strips to skillet and transfer to oven to finish cooking through, about 6 minutes.
• Meanwhile, dress arugula with lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
• Divide chicken strips between serving plates and top each portion with arugula salad and lemon wedges for squeezing atop chicken. Serve.