Thursday, October 1, 2009

Oven Fried Chicken Milanese


This chicken was so, so good! Unlike other Oven "fried" chicken recipes that tend to have mushy breading, this kept it's crunch and was just plain delicious.

I got the recipe from FN's "Ask Aida". I am not a fan of the show, but since my tv seems to be on that channel often, it was on and I watched the episode. It looked good, but even better, EASY.
I'm all about easy these days. I deviated from the original recipe a smidge, (noted in red) but it is a great and simple recipe.
I planned on making this the night before, but, with a newborn, you can't really plan things. I was thrilled to be able to finish what I started... (the next day). : )
Oven Fried Chicken Milanese
adapted from FN's Ask Aida
My adaptations in red.

Ingredients:
32 oz. buttermilk
4 skinless chicken legs and 4 skinless chicken thighs
1/2 cup all-purpose flou
1 tsp. kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2 Tbs. cup finely chopped fresh parsley leaves
2 Tbs. olive oil
2 teaspoons lemon zest (I omitted)
3 large eggs, beaten thoroughly
1/2 cup finely grated Parmesan
Directions:
Marinate chicken at least 5 hours or overnight in buttermilk.
Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.
Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.
Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes.
*If you can't find skinless, bone-in chicken, by it with skin on and pull it off ( I recommend this, the skinless is much more expensive!). To get a better grip, grasp skin with a paper towel and pull!

10 comments:

melslatt said...

Glad you're back, looks great! Your son is adorable btw....

Ally said...

Thank you! : )

Jackie said...

Hi Ally

In the ingredient list you have 2Tbs.cup of parsley, but in the instructions you say combine 1/3 cup of parsley with the panko crumbs, which one is it. Also why did you omit the lemon zest.

Velva said...

Great weeknight chicken recipe! Thanks for sharing.

Taste of Beirut said...

Great recipe! I think it is the panko that makes it so crispy!

Laila said...

Looks really delicious .. and so simple to make .. Laila .. http://lailablogs.com/

Arlette said...

Nice looking Chicken Ally,
glad you are back...

Melissa Brinley said...

DELISH!

trulyepicurious.blogspot.com

Kelly @ Eat Yourself Skinny said...

This looks delicious, what a great recipe! Love your blog, so glad to be a new follower! xoxo

Medifast Coupons said...

Your chicken looks awesome, I know what I am trying this weekend, thanks so much for the idea.