Mom’s Breaded Chicken
Mom’s Breaded Chicken
I miss the big family picnics we had when I was a kid. My Dad and I would go early in the morning to pick out our favorite location and get tables arranged. Then he would start a fire in the grill and make us bacon and eggs in the cast iron skillet. Everyone started arriving soon after that. Well, not everyone. My Mom and one of my aunts would always come a little later. That is because they were finishing up the breaded chicken that was always a part of these picnics. She wanted it to be served nice and warm. It would have been breaded the day before. My mom felt that when you breaded the chicken ahead of time it seemed to help the breading to stick better. I do it the same way today. This isn’t fried chicken. The breaded chicken is lightly browned in a skillet then finished off in the oven. It is crispy on the outside and nice and juicy inside. It is also a lovely memory for me of time spent with family. Here are the directions for how she made it.
Mom’s Breaded Chicken
Chicken pieces, skinned and boned if desired
salt and pepper to taste
Parsley
Paprika
Garlic powder
eggs
Milk
Bread crumbs
oil
Wash chicken pieces. Season with salt and pepper. In bowl combine milk and eggs with seasonings. I use 1 egg with enough milk to make a thin batter for every 4-5 pieces of chicken. Keep in mind that the size of the pieces matters. Wings will need less batter than legs. Place bread crumbs in a shallow dish or in a plastic bag. Dip chicken pieces (1-2 at a time) in egg mixture, turning to moisten completely. Then place in crumbs and turn or shake to coat evenly. Repeat with remaining chicken until all of it is breaded, adding to your egg and bread crumb mixtures if needed.
At this time you can cover and refrigerate the chicken for several hours or overnight if desired. You can also go ahead and cook it right away. Mom suggests you bread the chicken the night before so it will stick better, but hey, you’re an adult, do what you want.
To cook the chicken, heat 1/2 inch of oil in a heavy skillet and preheat the oven to 350 degrees. Foil a roasting pan and then place a rack inside. Once the oil is hot, brown the chicken pieces several at a time, turning to brown evenly. Place the browned chicken on the rack in the baking dish and continue to brown remaining chicken. Place chicken in oven and bake until chicken is cooked and juices run clear when chicken is poked. Cooking time will vary depending on the size of the pieces, how much you browned them and how many you are cramming in one pan. Baking time will be from 45 minutes to an hour usually, but check a large piece of chicken near the middle of the pan to be sure.
This is a real summer favorite and the baking on the rack helps fat to drip off, giving you fried chicken flavor with fewer calories. This chicken can be served hot, warm or cold.
