I really want to keep up with this blog, but it's SO hard to find the time! We'll see how it goes. Here is a chicken success I had recently.
Somehow I got the idea of looking for recipes for "popcorn" chicken. I think it was after I experimented with wings (I'll get around to posting that, too).
It can be hard to keep chicken breast moist, but this method works. Note that the chicken bites are baked, not fried.
The technique is a combination of these two recipes here and here: the "shake and bake" flavoring idea mixed with a baking technique.
What you'll need:
-boneless, skinless chicken breast
-a creamy sauce to soak chicken in (buttermilk, ranch dressing, sour cream, or just a creamy salad dressing, which is what I used)
-flour for coating
-spices
-cooking oil or butter
-sauces for dipping (optional)
Directions:
1) wash, dry chicken
2) use kitchen shears to snip into bite-sized pieces
3) submerge the pieces in the creamy sauce; refrigerate to let it set
4) *after refrigerating, combine flour with your preferred spice mix, and coat the chicken in the flour mix by shaking in a ziplock bag
5) preheat oven to 350
6) spread chicken pieces in a baking dish that has been coated with oil or butter
7) bake for 10 minutes, turn, bake until done
*I ended up dipping in sauce and then flour right away and refrigerating so that all I had to do was stick them in the oven later. The flour didn't stick perfectly but it was good enough.
Somehow I got the idea of looking for recipes for "popcorn" chicken. I think it was after I experimented with wings (I'll get around to posting that, too).
It can be hard to keep chicken breast moist, but this method works. Note that the chicken bites are baked, not fried.
The technique is a combination of these two recipes here and here: the "shake and bake" flavoring idea mixed with a baking technique.
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| Kid-friendly, but could be jazzed up? |
What you'll need:
-boneless, skinless chicken breast
-a creamy sauce to soak chicken in (buttermilk, ranch dressing, sour cream, or just a creamy salad dressing, which is what I used)
-flour for coating
-spices
-cooking oil or butter
-sauces for dipping (optional)
Directions:
1) wash, dry chicken
2) use kitchen shears to snip into bite-sized pieces
3) submerge the pieces in the creamy sauce; refrigerate to let it set
4) *after refrigerating, combine flour with your preferred spice mix, and coat the chicken in the flour mix by shaking in a ziplock bag
5) preheat oven to 350
6) spread chicken pieces in a baking dish that has been coated with oil or butter
7) bake for 10 minutes, turn, bake until done
*I ended up dipping in sauce and then flour right away and refrigerating so that all I had to do was stick them in the oven later. The flour didn't stick perfectly but it was good enough.
I never thought about baking!
ReplyDeleteI found a knock-off Chick-fil-A recipe similar to this that involved frying...they tasted JUST like CFA! It was wonderful to have a taste of America. :P
I'll have to try them baked, as I terribly despise the place (and myself) reeking of oil.
I rarely attempt deep-frying at home, I'll leave that to the dining establishments. I never used to eat KFC, but now I like to treat myself every once in a while for that crunchy chicken goodness! I think you would need more of a breading, perhaps even cornflakes or something, to get it really crunchy at home.
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