Sunday, August 28, 2016

Tender Crispy Baked Chicken

I was in the mood for fried chicken, but I didn't have all the ingredients such as buttermilk.  I pulled out a couple of cook books and found a recipe that used sour cream and was baked instead of fried!i didn't have all the ingredients, but was able to make substitutions with my own end of spices and rice wine vinegar instead of lemon juice.  This recipe was super simple to prepare.  It would be a great weeknight option!  I hope you make this recipe and taste it for yourself!

Tender Crispy Baked Chicken:

1 cup sour cream
1 tbsp dried parsley
2 tbsp rice wine vinegar
1 tsp celery seed
2 tsp paprika
2 tsp Worcestershire sauce
2 cloves garlic, minced
1/2 tsp garlic salt
1/2 tsp salt
1/4 tsp pepper
4 skinless boneless chicken breasts 
2 cups bread crumbs
3 tbsp butter, melted

In a bowl, mix together the sour cream and all the other ingredients through the pepper.  Dip each chicken breast in the sour cream mixture and make sure each piece is well coated.  Place the costed chicken on a parchment paper covered baking sheet.  Refrigerate for 2-8 hours.  When you remove the chicken from the refridge, preheat the oven to 350*F.  Place the 2 cups of breadcrumbs on a shallow dish and dredge the chicken through them.  Place the chicken on a wire rack that is sitting inside of a foil covered backing sheet.  Bake the chicken for 45 minutes.  Melt the butter and drizzle over the chicken then return it to the oven for another 15 minutes.  When you remove the chicken from the oven, let it rest for 10 minutes prior to serving.

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