Most people on Planet Earth, love crispy crunchy chicken. Fried Chicken is a beautiful thing, we all understand that, but it can be, very literally, a hot mess to prepare and it's not the most low fat dish in the world. Here's a delicious way to still enjoy that crunchy goodness without the hot oil and high fat content that comes from frying.
I didn't come up with this dish to make food that was reduced fat, I came up with it because I am always on a quest for great flavor combinations.
Crispy Oven Baked Parmesan Chicken
4 Boneless skinless chicken breasts, sliced into large strips
2 tbsps Creole or Cajun Seasoning, divided
1 tsp cayenne pepper (optional)
Salt to taste
Granulated Garlic
Paprika powder
Dried Thyme leaves
Dried Marjoram
1 cup unseasoned bread crumbs
1-1/2 cups, fresh grated Parmesan cheese
1 egg
1 cup water
1 cup rice flour
1/2 tbsp olive oil
You'll need 2 large bowls for dredging the chicken. Preheat the oven to 195C. Get a cookie sheet and line it with baking paper.
In one bowl mix rice flour, egg a dash of salt and olive oil, whisk and slowly add water until your batter is the consistency of a thick pancake batter. You want it to easily stick to the chicken pieces.
Wash the chicken strips and dry them, well. You don't want any liquid on the chicken stopping the batter from adhering to it properly. Season the chicken pieces with 1/2 of your Creole (Cajun) Seasoning and drop it into the batter. Mix it around well and set it in the refrigerator while you make your dry mixture.
In the other bowl, mix bread crumbs, thyme, marjoram, the remainder of the Creole Seasoning, cayenne pepper, paprika, granulated garlic and Parmesan cheese. mix well.
Get your lovely little chicken strips from the fridge and give them another mix around in the batter and begin to dredge in the dry mixture, coating it well. Place the strips on the cookie sheet, leaving good room in between each piece. Don't place them too close or it will not crisp properly.
Bake the chicken for 15 to 20 minutes until golden brown and then gently flip each piece and bake for another 10 to 12 minutes. Remove from the oven and it ready to munch!!!
I served mine with Black Eyed Peas and Brown Rice. You can serve it along with anything you choose, a great salad works nicely. It also makes for a great leftovers like lunch, sliced on top of a Cesar Salad!
photos courtesy of Paul David Longstreth
Now...
Go, eat!!
If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com
Crispy Oven Baked Parmesan Chicken
4 Boneless skinless chicken breasts, sliced into large strips
2 tbsps Creole or Cajun Seasoning, divided
1 tsp cayenne pepper (optional)
Salt to taste
Granulated Garlic
Paprika powder
Dried Thyme leaves
Dried Marjoram
1 cup unseasoned bread crumbs
1-1/2 cups, fresh grated Parmesan cheese
1 egg
1 cup water
1 cup rice flour
1/2 tbsp olive oil
You'll need 2 large bowls for dredging the chicken. Preheat the oven to 195C. Get a cookie sheet and line it with baking paper.
In one bowl mix rice flour, egg a dash of salt and olive oil, whisk and slowly add water until your batter is the consistency of a thick pancake batter. You want it to easily stick to the chicken pieces.
Wash the chicken strips and dry them, well. You don't want any liquid on the chicken stopping the batter from adhering to it properly. Season the chicken pieces with 1/2 of your Creole (Cajun) Seasoning and drop it into the batter. Mix it around well and set it in the refrigerator while you make your dry mixture.
In the other bowl, mix bread crumbs, thyme, marjoram, the remainder of the Creole Seasoning, cayenne pepper, paprika, granulated garlic and Parmesan cheese. mix well.
Get your lovely little chicken strips from the fridge and give them another mix around in the batter and begin to dredge in the dry mixture, coating it well. Place the strips on the cookie sheet, leaving good room in between each piece. Don't place them too close or it will not crisp properly.
Bake the chicken for 15 to 20 minutes until golden brown and then gently flip each piece and bake for another 10 to 12 minutes. Remove from the oven and it ready to munch!!!
I served mine with Black Eyed Peas and Brown Rice. You can serve it along with anything you choose, a great salad works nicely. It also makes for a great leftovers like lunch, sliced on top of a Cesar Salad!
photos courtesy of Paul David Longstreth
Now...
Go, eat!!
If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com
Posted with Blogsy
2 comments:
That looked yummu in my tummy out :)
Thanks Teedy for keeping us healthy!
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