Try this Oven-Fried Chicken recipe, or contribute your own.
- Carbohydrate 8.96018180567254 g
- Cholesterol 0 mg
- Fat 0.077379375 g
- Fiber 0.946902768407058 g
- Protein 0.95772638889404 g
- Saturated Fat 0.028156875 g
- Serving Size 1 1 Serving (13g)
- Sodium 10.884631944458 mg
- Sugar 8.01327903726548 g
- Trans Fat 0.010704375 g
- Calories 39 calories
Step-by-step
- Mix the first 4 ingredients in a plastic bag.
- Mix the lemon juice and egg together.
- Dip breasts in lemon/egg mixture.
- Then shake in bag. (Do one or two at a time).
- Put the chicken in a baking dish and bake at 375 degrees for about 45 minutes.
Traditional fried chicken relies on a deep bath of liquid fat to set its wheat-flour crust, but this baked alternative attempts to mimic that exterior using dehydrated potato flakes and dry heat. Achieving an even coating requires careful management of the egg and lemon juice wash so the flakes adhere without clumping into gummy patches. Because instant potato flakes absorb moisture rapidly upon contact with the wet chicken breasts, dipping and shaking pieces one or two at a time in a plastic bag prevents the coating from becoming waterlogged before the pan even reaches the oven.
Baking the pieces at 375 degrees for forty-five minutes creates distinct challenges for lean poultry breasts, which dry out quickly without added surface oils. While the recipe omits added fats, ensuring the internal temperature reaches 165 degrees without overcooking demands vigilance with an instant-read thermometer inserted into the thickest part of the meat.
Swapping instant potato flakes for fresh breadcrumbs fundamentally alters the browning kinetics and moisture retention of the crust, yielding a less porous barrier that traps internal juices differently.
