This sounds great...I had a recipe for oven baked chicken which involved butter milk soaking, green onions, Dijon mustard, parmesan cheese and a few more spices...Does anyone have it?...If not, I think my mom still does...It just would be easier getting it from y'all, if you have it...Thanks, and Happy Weekend...(smile)
On 8/23/13, Becky <[email protected]> wrote: > Hi there, u can also use shortening to grease your baking pan. > It's not very healthy but it won't hurt u to do it once in awhile. > > Sincerely, > > Rebeca and family > > Sent from my iPhone > > On Aug 23, 2013, at 7:38 AM, "Nancy Martin" <[email protected]> wrote: > >> 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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
