Community Pick
Breaded Baked Chicken
"This is a family favorite recipe at our house that I usually make at least once per month. It's really like an oven-fried chicken, it should come out crispy and browned. I don't even measure the ingredients any more, I just dump the flour and spices in the bag and shake away - it's SO easy! This is great with mashed potatoes (if you make gravy with the pan drippings) and corn (in the summer), carrots (in the winter). The original recipe is from GH Illustrated Cookbook, I've changed a few things."
photo by limeandspoontt
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- In a large roasting pan (or two 9x13 pans), in a 425° oven, melt the butter or margarine.
- Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.
- In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.
- Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.
- I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.
Questions & Replies
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Is there a recipe for the salad in the background of the Breaded Bakrd Chicker recipe???? -
heart healthy chicken
Reviews
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DD really liked it. And she's not that crazy about chicken. We used chicken quarters and cut them up into 4 thighs and 4 legs. Left the skin on. The pieces were large and barely fit into 1 8x13 glass baking dish. I used only about 1/3 cup of butter and I think it might have been too much still because the chicken was soggy on the bottom side when done cooking. I had to increase the cooking time 5 minutes after turning because the pieces were so big. They turned out really juicy and cooked all the way thru. The top was not as crispy as I would have liked. Probably because the pieces were so big and too much butter. Smaller pieces would probably work better. I also added other spices like onion and garlic powder because that's what I always put on all my chicken. Was definitely tender and juicy. 4 stars for an easy and quick recipe. Update: I tried using a metal baking dish instead and tried not to overcrowd the chicken and it turned out MUCH like it was supposed to. Therefore, I've raised my review to 5 stars from 4. Was really crispy and tasted like fried but easier than frying.
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Delicious, baked chicken that tastes a lot like fried chicken. I used 2 chicken breasts cut in half. I baked first for 30 minutes, then turned them for another 25 minutes. This smelled so good and tastes even better. I've made this several times as it is a big hit.
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I used a package of chicken breasts and this was a huge hit! I never fry anything so to have chicken that tastes buttery and fried was a treat for my family. Was a little salty for my taste but my daughter's college roommate commented on the great seasoning. -
I have been making your recipe since 2007 and did not realize that I hadn't reviewed it until today when I decided to reprint a copy as mine is tattered. This recipe is much loved at our house. I reduce the butter to 1/4 C and sometimes add 1/2 tsp garlic salt and 1/4 tsp ground mustard to the flour mixture just to change it a bit. Excellent chicken! -
This was sure a success and got the reaction we all love to hear.....honey, this is outstanding! The only change I made to this was to use seasoning salt instead of regular salt. Thank you for sharing this easy and delicious recipe!
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Tweaks
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I only did 1 1/2 teaspoons of Paprika and used chicken breasts. I cooked on 425 the recommended 45 minutes and then cooked on 350 another 10-15 minutes.
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I Just made this today , with only one change. Instead of using all butter, I used half olive oil and 1/2 butter. Turned out Fantastic. I will never baked/fry my chicken any other way... -
This was really good. I did use Montreal Chicken seasoning instead of the salt & pepper and it didn't seem like enough, but we do like spice. So, next time I will use more, but it was still great. I love how crsipy it was and it looked so good too. Thanks!! -
this is great! , quick and creamy... i used Johnnys seasoning and montreal steak seasoning instead of salt and pepper..
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin
