Juicy Extra Crispy Baked Chicken
September 04, 2011
"The key to the extra crispy coating and retaining the moistness is a 15 minute sitting time after the first coating, and then a second coating and baked at high heat, if you like some heat add in some cayenne pepper to the seasoning mix and/or some hot sauce to the egg beaten eggs"
- FOR CHICKEN COATING
- Serving Size: 1 (158.9 g)
- Calories 348.7
- Total Fat - 17.5 g
- Saturated Fat - 6.4 g
- Cholesterol - 247.2 mg
- Sodium - 784.9 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 1.4 g
- Sugars - 1.1 g
- Protein - 23.1 g
- Calcium - 53.4 mg
- Iron - 2.8 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Preheat oven to 425 degrees F(Position oven rack to lowest position).
Grease a 13 x 9-in baking dish
In a shallow bowl combine all coating mixture.
Place the eggs into another shallow bowl.
Prepare a rack to put the coated chicken in while sitting out on the counter.
Dip the chicken into the egg mixture allowing all excess to drip off, then roll into the breading mixture.
Place chicken onto the rack and allow to sit for 15 minutes.
Repeat again a second time, dipping lightly into the eggs then roll again into the breading mixture
Place the butter into the baking dish and place into the oven for about 5-7 minutes or until sizzling and hot; remove then place the chicken in skin-side down into the hot butter.
Bake uncovered for 20 minutes.
Turn the chicken skin-side up and return to oven for another 15 to 20 minutes or until chicken is cooked through.
Tips & Variations
No special items needed.