"Baked" Fried Chicken

Ladies, remember when I showed you my favorite cookbooks? Well, this recipe comes straight out of “The All New Good Housekeeping Cook Book”..if you are following me it’s on page 198. But “typical Janelle style”-I have altered it just a bit. This “baked” fried chicken is a delicious alternative to traditional fried chicken. I bet you already have most, if not all of the ingredients on hand! The pictures do not do it justice-it is very moist on the inside and crispy on the outside! I made this meal for a close friend who was not feeling well…
Chicken, corn meal, bread crumbs, parmesan cheese, salt, egg, cooking spray
Cut fat off of chicken and pound- The reason I pound meat is because I want both sides even in thickness so the chicken cooks the same through the entire piece. We don’t want one side dry and the other undercooked. 
Add egg white and salt in a separate dish 
In another dish combine corn meal, bread crumbs, and parmesan cheese. 
Dip chicken into egg white (you may dredge in flour first if you wish-but this is not included in the recipe)
Then, coat in breadcrumb mixture
Spray foil lined baking sheet and tops of chicken with Pam. Place in a 425 oven for 25 mins.
Bake until lightly golden on top and center of chicken is white, but still juicy. 
I made some rolls, loaded baked potatoes, corn on the cobs and a dump cake .
Packed it up and was on my way to drop it off to a special family with one sick Mama! 
And came home to relax and have a nice dinner with my family  🙂 


“Baked” Fried Chicken
(From:The All New Good Housekeeping Cookbook)


non stick cooking spray
1/2 cup plain bread crumbs
1/4 cup parmesan cheese
2 Tbsp cornmeal
1 large egg white
1/2 tsp salt
6 pounded chicken breasts (fat removed)


Preheat oven to 425 and grease a 15×10 jelly roll pan with cooking spray.  In a casserole dish beat egg white with salt. In another dish combine bread crumbs, parmesan cheese, and cornmeal. Dip chicken breast into egg white mixture, then coat with crumb mixture. Place chicken on pan and spray with cooking spray. Bake chicken until coating is crisp and golden brown and juices run clear. Appx 25 mins. 


* You can “be bad” and add a white sauce to this for “chicken (baked) fried chicken”… Kind of negates the “baked” part…but I already did that with the loaded baked potatoes. (pray for me, lol) 


Mom’s Basic White Sauce Recipe
2 Tbsp butter
2 Tbsp flour
1 cup milk
salt and pepper 


On low heat melt butter then add flour for a paste. Add milk salt and pepper -whisk together until thickened (this will take about 5+mins to get desired consistency)





I am participating in Titus Tuesdays and Tasty Tuesdays- Please check these wonderful sites out for more delicious recipes from fellow bloggers! YUM!


Beauty and Bedlam

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Comments

  1. mmmm I wish you lived near me when I was sick what an amazing blessing you are to all around you sis and my family in Vegas have loved all your recipes yummo May God continue to use you through the meal ministry and may HE multiply your efforts!! God Bless you
    In His Grace,
    Cindy

  2. Janelle Nehrenz says:

    Thank you Cindy!!!

  3. Farmhouse Blessings says:

    I've just been reading through your blog and have been just blessed to pieces. One of my desires has been to more effectively bless my own family through meal time but I often feel so inadequate. I do believe I've come to the right place!

  4. Oh wow, does that ever look great! And what a waistline-friendly way to have a "fried" treat! Definitely going on my "to cook" list. Visiting from http://www.icantstopcrafting.blogspot.com

  5. Yum! I have to stay away from the fried:-( This is certainly the next best thing:-)

  6. This looks delicious! I'll have to add it to next week's menu, as this week's is already done (and contains many of your recipes!) What a blessing to your friend that meal must have been.

    1 question….where can I find your recipe for rolls? I checked the bread tab, but it's not there. I've always wanted to try making homemade rolls!

  7. Janelle Nehrenz says:

    Kristie, I use Rhodes bread dough/rolls in the grocers freezer – I spray frozen dough with cooking spray, cover with plastic wrap, let rise and bake. They are the best I have tried (even better than my "from scratch") and easy!

  8. This looks so yummy! I have friends who are having babies soon so I can make this whole meal and bring it to them! Easy and delicious!

  9. Jennifer says:

    Oh my! I am SO excited to have found your blog this morning! I found it through Women Living Well, which I found through Balancing Beauty & Bedlam (I just love how this blogging community works).
    Anyway, I have been reading through some of your recent posts and I am loving the recipes you are sharing and the Meal Ministry. What a blessing you are to others! I share meals with others but not as often as I could. Thank you for inspiring me to do more.
    As for this recipe, I make something similar and it is yummy. Next time I make it I will give your version a try. It looks great 🙂
    I'm your newest "follower"!
    Til Next Time,.
    Jennifer

  10. Janelle Nehrenz says:

    Thank you so much Jennifer!!!! So nice to have you here! Would love to hear more about your meal ministry! Love, Janelle

  11. Janelle, I just stumbled upon your blog last week and I L-O-V-E it. I tried this recipe tonight using chicken thighs. Certainly not as healthy as the original recipe, but oh so good. The skin was crispy and beautiful. My hubby and kids love it. I volunteer with the meals team at church and this will be a fantastic addition. Thank you for sharing.

  12. Janelle Nehrenz says:

    Thank you Nancy! That is so great you cook for the church!!! wohoo!

  13. Hi Janelle,

    I made this recipe for dinner tonight and it was a big hit! So easy too! I also was "bad" and made the white gravy – doubled so there was enough for the mashed potatoes I made as a side! My husband and kids all devoured it. Thanks so much!

    Tanya

  14. Janelle Nehrenz says:

    Tanya..so glad you liked the recipe! lol! Thank you!!!!

  15. Yum! I will be adding this to this week’s menu! Thanks Janelle 🙂

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