Crispy Chicken Not Fried

CRISPY CHICKEN NOT FRIED

INGREDIENTS:

8 ozs. sour cream                                  2 tablespoons lemon juice
2 teaspoons Worcestershire sauce    1 teaspoon paprika
1 teaspoon celery salt                       1/2 teaspoon garlic salt
1/2 teaspoon salt                                1/4 teaspoon pepper
4 chicken breast, halved                    1/2 cup margarine, melted
2 3/4 to 3 cups prepared herb seasoning bread stuffing (rolled into fine crumbs)

Combine sour cream, lemon juice, Worcestershire, paprika, celery salt, garlic salt, salt and pepper. Dip chicken pieces into mixture and then dredge in bread stuffing which has been rolled into fine crumbs. Pour melted butter over chicken. Bake uncovered in a 350 degree oven for 1 hour, or until chicken is tender and crusty brown.

YIELD: 4 servings

ALTERNATE RECIPE:

1/2 cup cornmeal (can substitute cornflakes crushed or breadcrumbs)
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 (3 1/2) pound broiler-fryer chicken, cut up or 4 chicken breast, halved with or without skin
1/2 cup milk
1/3 cup butter or margarine, melted
1 egg, beaten

Combine the first six ingredients. Dip chicken in beaten egg and milk mixture, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan or oven proof dish. Drizzle with butter or margarine. Bake, uncovered at 375 degrees F. for 50-55 minutes or until juices run clear.

Note: This chicken tastes like fried, except it's not. I added 1/2 teaspoon or more of my own standard house seasonings I call "Wild Bill's Meat Rub" to the dredge mixture and add the stuff to most any meat I am preparing. See the Sprite Can Chicken recipe which has my Wild Bill's Meat Rub recipe listed.

Above chicken baked on 11-11-15 and was moist, juicy and crisp. I changed the recipe and used my Wild Bill's Meat Rub sprinkled heavy on the chicken pieces and let sit about 30 minutes at room temperature. Placed chicken pieces in a gallon ziplock bag with House-Autry Chicken Breader and evenly coated. Added 2 tablespoons of extra virgin olive oil to an oven proof dish, added chicken pieces and placed in a 400 degree F. oven for 30 minutes. After 30 minutes, reduced oven temperature to 350 degrees F. and baked an additional 40 minutes. Chicken was "melt in your mouth tender" and fall off the bone with a good crispy bark. Served above chicken with mashed potatoes, string beans with red onions, gravy and garlic bread. Transferred the chicken fat/drippings from the oven proof dish to a medium sized sauce pan, added a slurry of 3 tablespoons of cornstarch and 3 tablespoons of water and made a quick thick roux. Added 2 cups of low-sodium chicken stock and cooked about 10 minutes allowing gravy aka roux to thicken and had a very tasty gravy for the mashed potatoes. This modification is much simpler than the above original recipe and just as wonderful!

Posted original recipe on 08-31-08 which was also moist and tender and your taste buds think it is Southern Fried.

Web published updates by Bill aka Mickey Porter on 01-11-15.

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