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Baked Fried Chicken

March 28, 2012

This is actually a ‘kid’ friendly recipe. Well it was friendly to my kid:  he liked it!!   All recipes that I have in my ‘cookbooks’ are rated very good or excellent (good recipes are not made again) and also refer to whether my son liked it or not.  Those were few and far between back in 2005.  A different story now.

Baked Fried Chicken (adapted from Martha Stewart Living magazine)

6-8 pieces of chicken  (this can consist of drumsticks, thighs or breasts, whatever combo, depending on what your family likes.  It’s just important that they be similar in size so that they will be done at the same time)

1/4 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon Kosher salt

1/2 teaspoon dried oregano

1 garlic clove, minced

1 cup fresh breadcrumbs

1/2 cup grated parmesan cheese

Whisk together in a 9 x 13 inch glass baking dish, the oil, vinegar, salt, oregano and garlic.  Add chicken to marinade, turning each piece a few times to make sure thoroughly coated.  Cover with plastic wrap.  Refrigerate for 1 hour or up to 8 hours. (I have only had the privilege of marinating this for an hour tops and it’s delicious.)

While chicken is marinating, combine the breadcrumbs (they need to be fresh!!) and cheese in a glass pie dish.  Cover a rimmed baking sheet with heavy duty aluminum foil and spray with canola oil.

Preheat oven to 400 degrees.

Dredge each piece of chicken in breadcrumb mixture, do not shake off, keep as much of breadcrumb mixture on as possible.  Place onto baking sheet.  Pat any leftover breadcrumb mixture onto chicken.  Spray chicken with canola oil spray.

Bake chicken for about 45-50 minutes, until chicken is cooked through and golden brown.

Coated with breadcrumb mixture:

Just out of the oven:

My husband’s beautiful plate, with salad and fresh beans:

My plate.  Moist chicken inside, crusty on the outside:  YUM!

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