Friday, September 4, 2009

Oven-Fried Chicken

This has been a chicken week, John chose this one
and made it too, serving it alongside pizza.
The single dip turned out fluffly like a fish and chip batter,
and the double dip was crispy, and very yummy!

365 Quick, Easy & Inexpensive Dinner Menus
Penny E. Stone
page 57

2 boneless/skinless chicken/turkey breasts
(pounded to med thickness)
1 can evaporated skim milk
2 eggs
2 cups corn flake crumbs
1 cup flour
salt and pepper
2-3 tbsp oil

Mix milk and eggs together.
In a large ziploc bag, mix corn flakes, flour, salt and pepper.
Cut chicken into strips suitable for individual servings.
Dip chicken into egg mixture.
Drop each chicken into bag of crumbs and shake well to cover.
Note: Repeat if crumbs allow.
Cover a baking sheet in oil.
Place chicken on baking sheet.

Bake chicken for 15 minutes.
Turn over and bake another 15 minutes.
Note: we deep fried ours as we were in a hurry
and they were really good.
Serve with dip.
Recently we tried making this batter without the evaporated milk and just regular milk. Then we baked it... It was still a lovely crust, but it did not "puff" up and be as crispy as when it was deep fried....

Note: this can be made with chicken pieces or wings as well! It was quite nice on pork loin chops as well.
Just adjust cooking time.

So, the batter was terrific, and so yummy. We double and single coated our chicken. John liked the double dipped and compared it to a "Popeye's restaurant style chicken" and Judy preferred the single dip. I have to agree with John....and wow does a small amount of chicken go a long way.....the breading puffs up and then crisps.....

A definite "do again"!!!!!!

"Bon Appetit!"

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