Baked Fried Chicken
I got this recipe from Peg Bracken's I Hate To Cook Book. I love anything with Ritz crackers, so this is a keeper!
I got this recipe from Peg Bracken's I Hate To Cook Book. I love anything with Ritz crackers, so this is a keeper!
- Carbohydrate 31.2228 g
- Cholesterol 0 mg
- Fat 3.717 g
- Fiber 1.21800004005432 g
- Protein 3.99 g
- Saturated Fat 0.84042 g
- Serving Size 1 1 serving(s) (42g)
- Sodium 614.0625 mg
- Sugar 30.0047999599457 g
- Trans Fat 0.22428 g
- Calories 177 calories
Step-by-step
- Sprinkle chicken with garlic salt.
- Coat with mayonnaise and roll in crumbs.
- Bake at 300 for 1 1/2 to 2 hours.
The Binding Mechanics of Mayonnaise
Using mayonnaise as a protein adhesive relies on its stable emulsion of oil and egg yolks. When applied to raw poultry, this layer functions as a moisture barrier while securing the dry crumb exterior. Because mayonnaise contains pre-emulsified fat, it eliminates the need for a separate dip in beaten eggs or buttermilk. When substituting plain Greek yogurt for mayonnaise, expect a tangier flavor profile and less browning, as yogurt lacks the high fat content necessary for deep Maillard reactions.
Low-Temperature Thermal Processing
Cooking at 300 degrees Fahrenheit for 90 to 120 minutes diverges sharply from traditional high-heat frying methods. This extended thermal exposure allows connective tissues to break down gently without scorching the delicate starch and fat matrix of the cracker coating. Monitoring internal temperature with an instant-read thermometer ensures the meat reaches 165 degrees Fahrenheit safely. Placing the pieces on a wire rack inside a rimmed baking sheet prevents bottom-sogginess by allowing hot air circulation beneath the meat.
Cracker Selection and Texture
Crumb composition directly dictates surface crispness upon removal from the oven. Finely pulverized crackers yield an even, smooth crust, whereas coarser chunks create irregular pockets that brown unevenly. Storing baked portions covered in the refrigerator for up to three days remains possible, though reheating must occur in a 350-degree oven rather than a microwave to restore crunch.
