Baked Fried Chicken - PST-Algerie

Table of Contents hide

1 Ingredients:

2 Instructions:

Ingredients:

6 boneless, skinless chicken breasts, cut into thirds

1 cup all-purpose flour

½ teaspoon salt

1 tablespoon seasoned salt (e.g., Lawry’s)

¾ teaspoon pepper

2 teaspoons paprika

½ stick butter (¼ cup)

Buttermilk

Instructions:

Marinate the Chicken:

Place the chicken strips in a bowl and cover with buttermilk. Refrigerate for 20-30 minutes.

Preheat the Oven:

Set the oven to 400°F.

Prepare the Coating:

In a large Ziploc bag or mixing bowl, combine the flour, salt, seasoned salt, pepper, and paprika.

Melt the Butter:

Place the butter in a 9×13-inch baking pan and heat it in the preheated oven until melted. Swirl the butter to evenly coat the pan.

Coat the Chicken:

Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece thoroughly in the flour mixture.

Bake the Chicken:

Arrange the chicken strips in the prepared pan. Bake for 20 minutes, then flip each piece and bake for an additional 20 minutes, or until the internal temperature reaches 170°F.
Serve warm and enjoy your crispy, oven-baked fried chicken!

Variations

Seasoning Options

Spicy Kick:

Add ½ teaspoon of cayenne pepper or chili powder to the flour mixture for a spicy twist.

Herb-Infused:

Mix in 1 teaspoon of dried herbs like oregano, thyme, or rosemary for added flavor.

Cheesy Coating:

Incorporate ¼ cup grated Parmesan cheese into the flour mixture for a savory, cheesy crust.

Coating Variations

Panko Crust:

For extra crispiness, mix equal parts panko breadcrumbs and the flour mixture.

Cornmeal Blend:

Substitute half the flour with cornmeal for a slightly crunchy and textured coating.

» MORE: There's something timeless about a classic vanilla pound cake. This recipe has been a staple in my family for generations, often making an appearance at Sunday brunches or as a sweet treat after dinner. The origins of the pound cake date back to the 18th century, where it was named for its simple formula: a pound each of flour, butter, sugar, and eggs. It's a go-to for anyone looking to create a dessert that is both elegant and comforting. The subtle yet rich vanilla flavor makes it perfect for any occasion. Whether you're hosting a gathering or just want to enjoy a slice with your afternoon coffee, this vanilla pound cake is sure to impress. A classic vanilla pound cake is incredibly versatile when it comes to serving options. For a simple yet delightful pairing, consider serving it with a dollop of freshly whipped cream and a handful of berries for a pop of color and tartness. If you're in the mood for something more indulgent, try a scoop of vanilla ice cream on the side. This cake also pairs beautifully with a hot cup of tea or coffee, making it an ideal choice for an afternoon treat or a casual get-together with friends. Advertisement Classic Vanilla Pound Cake Servings: 8 Ingredients 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 4 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk Directions Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Advertisement Variations & Tips For a citrus twist, add the zest of one lemon or orange to the batter. You can also experiment with different extracts like almond or coconut for a unique flavor. If you prefer a more moist cake, try replacing the milk with sour cream or yogurt. To make it extra special, consider drizzling a simple glaze made of powdered sugar and lemon juice over the top once the cake has cooled.

Gluten-Free:

Replace all-purpose flour with a gluten-free flour blend for a gluten-free option.

Cooking Methods

Air Fryer:

Cook the coated chicken in an air fryer at 375°F for 15-18 minutes, flipping halfway through.

Grill Option:

Marinate the chicken in buttermilk, season, and grill instead of baking for a lighter version.

Serving Variations

Classic Southern Style:

Pair with mashed potatoes, coleslaw, and cornbread for a traditional meal.

Buffalo Style:

Toss the baked chicken in your favorite buffalo sauce before serving.

Asian-Inspired:

Drizzle with teriyaki or sweet chili sauce and serve with steamed rice and vegetables.

Tips

Preparation Tips

Buttermilk Marination:

For maximum tenderness and flavor, marinate the chicken in buttermilk for up to 4 hours or overnight.

Even Coating:

Shake off excess flour before baking to prevent clumps and ensure an even crust.

Cooking Tips

Check Internal Temperature:

Always use a meat thermometer to ensure the chicken reaches 170°F for safe consumption.

Prevent Soggy Coating:

Avoid overcrowding the pan to allow air circulation and crispier chicken.

Storage and Reheating

Storing Leftovers:

Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat in the oven at 375°F for 10-15 minutes to restore crispiness.

These variations and tips ensure a delicious and customizable baked fried chicken meal every time!

Enjoy!

Ingredients:

Instructions:

Leave a Comment Cancel reply