Healthier Fried Chicken - Baked "Fried" Chicken

I am a lover of fried chicken! I love it from a grocery store deli, fast food, or buffet restaurant. But seriously, who can tell you they don't love one of those southern comfort-type Sunday dinners that involve fried chicken, real mashed potatoes, summer squash, green beans and lots of homemade desserts? You know, the kind we all ate at our granny's house when everybody was getting together?

Sadly, I don't have a granny to make those type meals for me anymore... Although I only remember MY granny typically frying chicken LEGS for some reason LOL??? My mom doesn't really care for chicken so its a rare occasion that we eat chicken at her house (although I do beg her sometimes for a favorite meal that I grew up eating called "Chicken & Yellow Rice"). But, I digress.

Last night I had some gardening to do to beat the next downpour that is sure to arrive here in Missouri late tonight. So, I had the extra time required to make this oven baked "fried" chicken.

We all LOVE fried chicken, but really don't care for dealing with the grease and oil so I made my version of baked "fried" chicken. It takes a bit to bake in the oven and since I used bone-in pieces of chicken, it took even longer but I had plenty to do while waiting on it to bake.

I served this baked "fried" chicken, some real mashed potatoes, seasoned green beans, and it was a feast! Of course, I finished off with the previous night's Strawberry Shortcake! YUM! It wasn't QUITE as good as a granny-made dinner, but it was really good and as I always remind my husband, "Good job security" at my house LOL!

Here's how I make Baked "Fried" Chicken AT HOME MY WAY:

Baked "Fried" Chicken

However many pieces of chicken you want to make for your family. Boneless/skinless, or skinless bone-in is what I use
All purpose flour (for dredging), like about 2 cups
Seasonings. I sprinkled mine with garlic powder, onion powder, paprika, salt & black pepper
3-5 Tablespoons oil or melted butter/margarine

Instructions:

Preheat oven to 400 degrees & spray a cookie sheet with cooking spray.

Remove any skin from the chicken. If using large chicken breasts, I cut mine vertically in the middle to make each big piece into two smaller pieces (which accomplishes two things, makes more to go around and shortens the time required for baking).

Put the flour and seasonings in a pie plate or shallow bowl. Stir well to combine.

Rinse each piece of chicken to moisten. Dredge well, sprinkling both sides with flour well, and place each piece of chicken NOT TOUCHING EACH OTHER on the sprayed cookie sheet (don't forget to spray your pan).

Drizzle each piece of chicken with oil/melted butter/margarine, using only about 3/4 Tablespoon per large piece of chicken. Just drizzle around, not covering every surface.

Bake at 400 degrees (uncovered) for however long it takes to bake your chicken to golden brown. You do not need to flip the chicken or anything. Bone-in chicken takes longer (maybe an hour or a longer?). Boneless chicken will cook quicker. (This isn't necessarily a faster way to make fried chicken, but is healthier, lighter, and sits better on our tummies.)

Enjoy!

Gina

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs 1/4 cup of parmesan cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella (shredded) (Serve with cooked pasta. We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs). (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world? I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles. Those are the best anyway, right? That crunch, the dill and the garlic... and oh yea , the crunch! This recipe is super easy because you don't have to process these pickles which means there is no canning needed. You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings. Let it sit on the counter for three days, and then refrigerate. After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning. (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen? YOU BET YOUR PRETTY PICKLE THEY DID! We were all SO ex...

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Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening (cold real butter also works here) 1 1/4 cup buttermilk* *NOTE: (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag; Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups). Measure 2 cups SELF RISING flour into a mixing bowl. Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...

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At Home My Way

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