The recipe definitely needs chicken with bones. The chicken needs to cook long enough to get the crust crispy, and boneless chicken will be overdone.
CRISPY PARMESAN CHICKEN
1 c. crushed saltine crackers (I just stuck a sleeve in the food processor)
1/4 c. grated parmesan cheese (I admit it, I used the green can stuff)
2 T. minced parsley (I used dried and was just happy I had some)
1/2 t. oregano
1/2 t. basil
1/2 t. thyme
1/4 t. paprika
1 t. salt
1/4 t. pepper
3 lb. broiler/fryer cut into serving pieces (I used 2 lbs. of chicken thighs and it was great!)
1/2 c. half and half or buttermilk
1/3 c. oil
Preheat oven to 350.
In a plastic bag, combine saltines, parmesan, and all seasonings. Dip chicken into half and half or buttermilk and shake in bag with seasonings. Place skin side up in a large greased baking dish. Bake for 30 mins.
Sprinkle chicken pieces with oil and continue baking for 30 more minutes until chicken is browned and cooked through.
***
This is really foolproof. I misread the directions, sprinkling the oil on before cooking. It turned out just fine. :)
6 comments:
This is going on my "to try" list. It looks great and easy.
This looks yummy!
I think all in my family would like this. :)
Sounds yummy, Kristine!
Looks good, Kristine! We had Chicken Jerusalem last week (I'm pretty sure I got that recipe off your blog.) It was a HUGE hit!
Linda, I got the Chicken Jerusalem recipe from Laura in Mo!
This looks wonderful!
Post a Comment