Breaded Chicken - Need Advice - Page 2

ennui1 · ‎06-23-2013

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pommom · ‎03-10-2010

GREAT recs & advice from the Masters!

If your face brightens when you meet a friend, you have struck gold. - unknown

bigkat · ‎10-26-2011

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.

${#emotions_dlg.thumbup1}$ Same here!

JoBee · ‎04-19-2010

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 ?

nomless · ‎03-10-2010

Bake it on parchment paper.

Sabatini2 · ‎11-13-2010

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.

${#emotions_dlg.thumbup1}$ Same here!

Ditto.

MarLoCat · ‎09-30-2012

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 ${#emotions_dlg.lol}$ It saves a lot of clean-up time!

~A Picture is Worth a Thousand Words~

Tweena63 · ‎01-18-2014

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!

JoBee · ‎04-19-2010

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!

Tweena63 · ‎01-18-2014

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.