Hi everyone,
If my instructions below help someone, please write me privately off list.
I just want to agree that Bisquick coated chicken bakes up to be more tender
than just coating with seasoned flour. I'm sure any pancake mix would work
as well. Instant mashed potato flakes works the same way but I didn't like
the taste. Bisquick coated chicken is the most tender I've ever had for
breaded oven baked chicken.
If anyone is curious, I preheat the oven at 350 and spray a cookie sheet
with Pam or use just a little oil. I wouldn't use butter because it burns so
easily. Then I put some Bisquick and some seasonings in a ziplock bag. I've
used dry parmesan cheese, paprika, seasoning salt, pepper, garlic powder,
onion powder, whatever dry spice you want to ad is up to you. If you like
spicy, add a little cayenne pepper or some red pepper flakes. Be sure to use
enough Bisquick so you won't run out of breading and still have chicken to
coat. Been there, done that more than once and it's a pain. If you feel more
comfortable, a bowl can be used instead of the bag. I'm making an effort to
realize that it's the end result that matters more than one right way to do
something. Next I rinsed the chicken under cold water and placed it in the
bag. Close the bag, shake it up to coat the chicken, place each piece on the
cookie sheet.
I don't know how long to cook chicken breasts using this method. We liked
bone-in chicken thighs with the skin still on. I baked it for an hour,
turning it over after 30 minutes.
Sorry this is like a book,
Nancy Martin
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
