topic Re: Breaded Chicken - Need Advice in Kitchen

Breaded Chicken - Need Advice

pommom — Wed, 16 Apr 2014 00:06:35 GMT

How can I keep chicken breasts breaded while baking in the oven?

Once I baked them on foil w/o an oil coating on the foil. Stuck to the foil.

I oiled the foil today and the breading stuck to the oil.

What am I doing wrong?

Re: Breaded Chicken - Need Advice

VirgoGirl — Wed, 16 Apr 2014 00:21:28 GMT

What I do is to make sure there's a good coating of oil on the pan. I either use a stone pan similar to the Pampered Chef type or a non stick jelly roll type with short sides (to keep the oil from spreading). After putting the chicken on the pan I drizzle some more oil on the top of the chicken. After about 20 minutes I turn the chicken over for another 5. Most of the chicken comes off the pan but some of it sometimes sticks. There is also a type of foil that you can use where the food doesn't stick...it's by reynolds. HTH

Re: Breaded Chicken - Need Advice

Flo08 — Wed, 16 Apr 2014 03:34:56 GMT

It depends on what you call breading and where the food touches the pan. I use crumbled up foil in the bottom of a glass baking dish. Crumble up the foil then straighten it out just enough to cover the bottom of the dish. The crumbled up points hold the chicken up off of the surface just enough that it does not stick. I have used this with everything except the egg batter ""dipped"" type breading that requires two or three steps to coat the chicken. We just do not like that kind so do not know it it would work or not. Family favorite is 1/2 flour or bread crumbs with other half potato flakes + seasonings.

Re: Breaded Chicken - Need Advice

chickenbutt — Wed, 16 Apr 2014 03:56:35 GMT

You could do it without foil at all. Or, get some of that Reynolds brand nonstick aluminum foil. I always keep some of that on hand.

Re: Breaded Chicken - Need Advice

MarLoCat — Wed, 16 Apr 2014 04:01:48 GMT

On 4/15/2014 chickenbutt said:
You could do it without foil at all. Or, get some of that Reynolds brand nonstick aluminum foil. I always keep some of that on hand.

ITA!

Re: Breaded Chicken - Need Advice

Sister Golden Hair — Wed, 16 Apr 2014 04:06:41 GMT

I use a large cookie sheet pan with a baking rack on top. I spray the baking rack with "Pam", then put the chicken on it. The breading stays on and cooks under and over. If it starts to get too brown, I cover the chicken with foil.

Re: Breaded Chicken - Need Advice

Sister Golden Hair — Wed, 16 Apr 2014 04:08:58 GMT

I use a cookie sheet pan that has small sides and turn the chicken half-way done.

Re: Breaded Chicken - Need Advice

chickenbutt — Wed, 16 Apr 2014 04:51:33 GMT

On 4/15/2014 MarLoCat said:
On 4/15/2014 chickenbutt said:
You could do it without foil at all. Or, get some of that Reynolds brand nonstick aluminum foil. I always keep some of that on hand.

ITA!

Oh yeah! Great stuff, isn't it? I always keep at least one box of this on hand, as well as one or two boxes of the heavy-duty aluminum foil (also Reynolds, because theirs is better than others). They also make fine quality parchment.

Re: Breaded Chicken - Need Advice

Tweena63 — Wed, 16 Apr 2014 05:36:44 GMT

I use Reynolds non-stick lined in any kind of pan. I drain the chicken (breast, legs, wings etc) and mix (do not coat with any type of egg) with Shake & bake (Extra Crispy) and mix a small amount of bread crumbs on a plate together and coat meat - shaking is not necessary, just coat lightly. Lastly shake a generous amount of Grillmasters smokehouse maple(do not add salt) No need to turn over. Bake 50 minutes uncovered and you will have the most crispy moist chicken you have ever tasted . Let me know the results. Note, cooking breast only regardless bone or out. Bake at 45 minutes. ENJOY!

Re: Breaded Chicken - Need Advice

Tweena63 — Wed, 16 Apr 2014 05:47:18 GMT

On 4/15/2014 Tweena63 said: I use Reynolds non-stick lined in any kind of pan. I drain the chicken (breast, legs, wings etc) and mix (do not coat with any type of egg) with Shake & bake (Extra Crispy) and mix a small amount of bread crumbs on a plate together and coat meat - shaking is not necessary, just coat lightly. Lastly shake a generous amount of Grillmasters smokehouse maple(do not add salt) No need to turn over. Bake 50 minutes uncovered and you will have the most crispy moist chicken you have ever tasted . Let me know the results. Note, cooking breast only regardless bone or out. Bake at 45 minutes. ENJOY!

One thing I forgot to mention - do not add oil to the pan. The fat from chicken will produc oil in the pan which you may drain after it's cooking is complete.

Re: Breaded Chicken - Need Advice

ennui1 — Wed, 16 Apr 2014 07:06:30 GMT

...

Re: Breaded Chicken - Need Advice

pommom — Wed, 16 Apr 2014 16:48:49 GMT

GREAT recs & advice from the Masters!

Re: Breaded Chicken - Need Advice

bigkat — Wed, 16 Apr 2014 17:13:20 GMT

On 4/15/2014 Sister Golden Hair said:
I use a large cookie sheet pan with a baking rack on top. I spray the baking rack with "Pam", then put the chicken on it. The breading stays on and cooks under and over. If it starts to get too brown, I cover the chicken with foil.

Same here!

Re: Breaded Chicken - Need Advice

JoBee — Wed, 16 Apr 2014 17:19:05 GMT

On 4/15/2014 Tweena63 said:
On 4/15/2014 Tweena63 said: I use Reynolds non-stick lined in any kind of pan. I drain the chicken (breast, legs, wings etc) and mix (do not coat with any type of egg) with Shake & bake (Extra Crispy) and mix a small amount of bread crumbs on a plate together and coat meat - shaking is not necessary, just coat lightly. Lastly shake a generous amount of Grillmasters smokehouse maple(do not add salt) No need to turn over. Bake 50 minutes uncovered and you will have the most crispy moist chicken you have ever tasted . Let me know the results. Note, cooking breast only regardless bone or out. Bake at 45 minutes. ENJOY!
One thing I forgot to mention - do not add oil to the pan. The fat from chicken will produc oil in the pan which you may drain after it's cooking is complete.

Can you use this on chicken cutlets ?

Re: Breaded Chicken - Need Advice

nomless — Wed, 16 Apr 2014 17:29:43 GMT

Bake it on parchment paper.

Re: Breaded Chicken - Need Advice

Sabatini2 — Wed, 16 Apr 2014 17:31:23 GMT

On 4/16/2014 bigkat said:
On 4/15/2014 Sister Golden Hair said:
I use a large cookie sheet pan with a baking rack on top. I spray the baking rack with "Pam", then put the chicken on it. The breading stays on and cooks under and over. If it starts to get too brown, I cover the chicken with foil.

Same here!

Ditto.

Re: Breaded Chicken - Need Advice

MarLoCat — Wed, 16 Apr 2014 18:20:00 GMT

On 4/15/2014 chickenbutt said:
On 4/15/2014 MarLoCat said:
On 4/15/2014 chickenbutt said:
You could do it without foil at all. Or, get some of that Reynolds brand nonstick aluminum foil. I always keep some of that on hand.

ITA!

Oh yeah! Great stuff, isn't it? I always keep at least one box of this on hand, as well as one or two boxes of the heavy-duty aluminum foil (also Reynolds, because theirs is better than others). They also make fine quality parchment.

Hi chickenbutt...So True...I use the Reynolds heavy-duty foil & parchment & crock-pot liners too! I probably would not cook with-out them It saves a lot of clean-up time!

Re: Breaded Chicken - Need Advice

Tweena63 — Wed, 16 Apr 2014 18:41:43 GMT

On 4/16/2014 JoBee said:
On 4/15/2014 Tweena63 said:
On 4/15/2014 Tweena63 said: I use Reynolds non-stick lined in any kind of pan. I drain the chicken (breast, legs, wings etc) and mix (do not coat with any type of egg) with Shake & bake (Extra Crispy) and mix a small amount of bread crumbs on a plate together and coat meat - shaking is not necessary, just coat lightly. Lastly shake a generous amount of Grillmasters smokehouse maple(do not add salt) No need to turn over. Bake 50 minutes uncovered and you will have the most crispy moist chicken you have ever tasted . Let me know the results. Note, cooking breast only regardless bone or out. Bake at 45 minutes. ENJOY!
One thing I forgot to mention - do not add oil to the pan. The fat from chicken will produc oil in the pan which you may drain after it's cooking is complete.
Can you use this on chicken cutlets ?

Yes you can - also on pork chop Try not to over coat....you will love, love,love. Happy cooking!

Re: Breaded Chicken - Need Advice

JoBee — Wed, 16 Apr 2014 18:59:16 GMT

On 4/16/2014 Tweena63 said:
On 4/16/2014 JoBee said:
On 4/15/2014 Tweena63 said:
On 4/15/2014 Tweena63 said: I use Reynolds non-stick lined in any kind of pan. I drain the chicken (breast, legs, wings etc) and mix (do not coat with any type of egg) with Shake & bake (Extra Crispy) and mix a small amount of bread crumbs on a plate together and coat meat - shaking is not necessary, just coat lightly. Lastly shake a generous amount of Grillmasters smokehouse maple(do not add salt) No need to turn over. Bake 50 minutes uncovered and you will have the most crispy moist chicken you have ever tasted . Let me know the results. Note, cooking breast only regardless bone or out. Bake at 45 minutes. ENJOY!
One thing I forgot to mention - do not add oil to the pan. The fat from chicken will produc oil in the pan which you may drain after it's cooking is complete.
Can you use this on chicken cutlets ?
Yes you can - also on pork chop Try not to over coat....you will love, love,love. Happy cooking!

Thank you for the reply!

Re: Breaded Chicken - Need Advice

Tweena63 — Wed, 16 Apr 2014 19:49:12 GMT

On 4/16/2014 JoBee said:
On 4/16/2014 Tweena63 said:
On 4/16/2014 JoBee said:
On 4/15/2014 Tweena63 said:
On 4/15/2014 Tweena63 said: I use Reynolds non-stick lined in any kind of pan. I drain the chicken (breast, legs, wings etc) and mix (do not coat with any type of egg) with Shake & bake (Extra Crispy) and mix a small amount of bread crumbs on a plate together and coat meat - shaking is not necessary, just coat lightly. Lastly shake a generous amount of Grillmasters smokehouse maple(do not add salt) No need to turn over. Bake 50 minutes uncovered and you will have the most crispy moist chicken you have ever tasted . Let me know the results. Note, cooking breast only regardless bone or out. Bake at 45 minutes. ENJOY!
One thing I forgot to mention - do not add oil to the pan. The fat from chicken will produc oil in the pan which you may drain after it's cooking is complete.
Can you use this on chicken cutlets ?
Yes you can - also on pork chop Try not to over coat....you will love, love,love. Happy cooking!
Thank you for the reply!

You are welcome! Just note since cutlets are thinner, you may want to check after 30 minutes so not to over cook. Cook at 400 degrees.