You may be sceptical about baking chicken and having it be as good as fried chicken, but I kid you not, this recipe is great. I first came across the recipe here: http://dlynz.com/?p=1155 and just changed the amount of spices used. I also used pepper flakes, because I like it a bit hotter.
In a shallow dish, mix the following:
1/2 cup of buttermilk (which, if you don't have buttermilk, is just regular milk with a teaspoon of vinegar in it, and let it sit for a few minutes)
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/2 teaspoon of pepper
Put some plastic wrap on a cutting board, place your chicken and cover with a more plastic wrap and pound chicken to a even thickness.
Place chicken into buttermilk mixture.
Make sure the chicken is completely covered by the milk mixture.
I started this part ahead of time and placed the chicken in the fridge for 4 hours. The original recipe says the longer the better, but if you only have 20 minutes, that should be fine too.
In another dish, you're going to combine your spices. Here's what I used:
1 cup of bread crumbs
1 tsp onion powder
1 tsp of garlic powder
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp dried thyme
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp chili powder
1/2 tsp red pepper flakes
Take the breasts from the buttermilk (no shaking!!) and coat in the spices.
Place the chicken on a wire rack (that's over a baking sheet) and place in the fridge for 30-60 minutes.
After your chicken has been in the fridge long enough, pre-heat your oven to 400 degress F.
Take the rack of the baking sheet and remove any crumbs that feel through the cracks. Drizzle a line of olive oil where the chicken will be placed, place chicken on oil an then drizzle another line down the chicken breast.
Bake for 12 minutes, turn over and bake for another 8-10 minutes.
How. Freakin'. Delicious!!!
I made my favourite Sour Cream Potatoes and a side of corn to have with this dish.
The potatoes are pretty easy ...
Peel and cut your potatoes into chunks/wedges (I used 4 small potatoes) and parboil them for 15 minutes. This meal was only for 2 people, so this potato recipe would be doubled if you were serving four.
In a bowl, mix half a small tub (I think it's 8 oz) of sour cream, half a can of cream of chicken soup and a couple handfuls of cheddar cheese.
Drain your potatoes and place in an oven safe dish. Pour sour cream mixture over potatoes. Sprinkle some more cheese on top!
Bake for about 25-30 minutes.
Look at the cheesy goodness!!
Absolutely delicious.
... And now I'm hungry again, haha.
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