Scrumptious Chicken

As I got home this evening I had to ask the age-old question, what is for dinner? I pulled some chicken out of the freezer to defrost in a sink of cool water (important tip right there, always defrost in cool water, you don't want to start the cooking process) and kind of forgot about it. However, the fabulous idea of Oven Fried Chicken came to mind, and I set to comparing a few recipes. Eventually I decided to mix my own spices and to combine steps from several recipes and I came up with my...

Scrumptious Chicken

• 1 package chicken tenders (defrosted if you're like me and freeze your chicken when you get home from the store)
• 1 egg
• 1/2 milk
• 1 cup flour
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp paprika (this really gives the coating a fabulous red color, part of the appeal of all fried chicken, seriously!)
• 1/2 tsp chili powder (but I will probably up this next time)
• 1 tsp salt
• 1 stick of butter

You will need three dishes for this: a shallow pan/bowl for the dry ingredients, a small bowl for the egg wash, and a glass pan to bake in. I only used half a package of chicken so I used an 8 by 8 glass pan, but for a whole batch, plan on using your 13 by 9. Place a third of the butter in the glass pan and place in the oven to melt. (Make sure to watch this so it doesn't burn, and the spread it around the entire pan before you place any chicken in it.) Melt the rest of the butter in a mug or bowl in the microwave.

Preheat your oven to 425 degrees.In your small bowl use a fork and beat together the egg and milk (your egg wash.) Now in the shallow bowl mix the dry ingredients (this is your dredge.) Put a small amount of the egg wash into the dredge and mix until its crumbly. 

Place your chicken into the egg wash and make sure it is thoroughly coated before you move it to dredge. Move all the chicken pieces to the dry mix and thoroughly coat. Then throw all the pieces back into the egg wash, and then toss them in the remaining dredge! (The second coating gives it that extra crispy wonderful coating!) This process will involve your hands and it will get messy. (But never fear, if I can handle it, I promise you can. I so do not do sticky...)

Now, place the chicken into the prepared pan and then sprinkle some of the melted butter on top of each piece of chicken. This will give it the crispy shell almost like its fried, without it actually being fried!

Bake for 25 minutes, then flip the chicken over and cook for another 10 minutes. At this point you should check the temp of the chicken. Its important that it is at least up to 165 degrees (this will prevent you and your loved ones from spending quality time bonding in the bathroom, just sayin.)

In the end you will have very delicious chicken that will knock your socks off! Enjoy!

< A little extra, when the chicken comes out of the pan, the left over drippings can be used to make a gravy. Scrape all the drippings out of the pan and into a saucepan, if needed add some extra butter and melt. Then add about a tablespoon of flour into the mix. (Basically making a rue.) Once this is hot and bubbling, slowly whisk in milk (which should be of a higher fat content.) The gravy will thicken and be ready for mashed potatoes or dipping, or whatever.>