Thursday, January 17, 2013

Easy Baked Chicken

Kids (And Me) Love chicken fingers! Using strips of Skinless breast meat make this a healthy alternative to those deep fried nuggets. Using other parts of the bird make this a dish good enough for company.

Easy Baked Chicken
4 cups dry Panko bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
1 pound Boneless, skinless chicken (I like to use Thighs, but breast meat sliced into “fingers” also works well)

Preheat oven to 425- In a large resealable plastic bag, Or in a bowl, combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Marinate the chicken in butter milk, shake dry and coat with the Panko mixture.(Or if using a bag, shake it like "Shake and Bake"). Place chicken pieces on cooking sheet and bake for 20 minutes. Chicken is done when it reaches an internal  temperature of 165 and is a golden brown.

No comments: