Not so fried- fried chicken

Not so fried-fried chicken.....

Every now and then I get this major craving for fried chicken but know that I can do with out all of the extra calories!  Especially with summer time just around the corner, all of you that know me know how I like to watch my waistline! HA HA HA! NOT!   

All kidding aside, I’ve found a way to curb my craving but also have a moist on the inside crispy on the outside “fried-not-so-fried” chicken.

This recipe will probably take you about under 5 minutes in preparation, it’s that simple.  It requires a zip lock bag, a sheet pan and one casserole dish.  Yeah, that easy.  No deep fryers, heavy vats of oil and messy greasy spattered kitchen of grease!  Just your oven!

And I’m a sucker for anything that I can use a zip lock bag for while cooking! Less mess!

This one goes out to my reader Toni who pointed out… “just cause it’s food from the heart doesn’t mean it can’t be food FOR the heart!”

Fried-Not-Fried Chicken

3 Whole Boneless/Skinless Chicken Breasts

1 Cup Seasoned Breadcrumbs

(Add to the breadcrumbs a little additional salt & pepper and a dash of your favorite herb seasoning)

1 Egg beaten

1 Tbs. Milk

2 Tbs. Canola or Olive Oil

In a large zip lock bag put in the egg and the milk.  Kinda mush is around to combine the two.  Add the chicken breasts and let them sit in there for a few minutes.

On a sheetpan lined with wax paper or parchment paper mix your breadcrumbs and seasonings around and make an even layer.  Add your chicken breasts and coat both sides evenly, making sure to cover all of the breast with an ample layer of bread crumbs.

Move to a casserole dish that has been coated with a non-stick spray.  Drizzle the 2 tbs. of oil on the top of the breasts and put in the oven on 400 degrees uncovered for 35 minutes to 50 minutes depending on the thickness of your chicken breasts.

Remove from the oven and you have delicious, crispy fried-not-fried chicken!

**sidenote**

I happen to use boneless/skinless chicken breasts when making this recipe, but you can use any part of the chicken that you like… skin on or off.

You can sauté in a little pat of butter or olive oil some sliced mushrooms & a box of frozen artichoke hearts.  Season with some garlic salt or even some fresh thyme and it will make it’s own sauce and is a fantastic topping on your chicken for more added flavor!

Not so fried- fried chicken, mashed potatoes, asparagus & mushroom/artichoke saute