Herbed Oven Fried Chicken

Herbed Oven Fried Chicken

• 3/4 cup seasoned dried bread crumbs
• 1 tsp oregano leaves
• 1 dash each salt, pepper and
• 1 garlic powder
• 1 1/4 lb skinned & boned chicken
• 1 breasts, cut into 1-inch
• 1 wide strips

In a small bowl, combine crumbs and seasonings; dip chicken strips in water, then into crumb mixture, pressing crumbs to make sure they adhere and chicken is thoroughly coated. Spray a nonstick baking sheet with non-stick cooking spray; arrange chicken on sheet and sprinkle evenly with remaining crumb mixture. Bake at 350F until tender, about 20 minutes.

You can use any kind of chicken for this. It can either be a boneless, skinless chicken fingers, nuggets etc. The marinade is the most important feature in fact the taste of the chicken is dependent on this.

The trick lies in marinating the material overnight in the refrigerator. Marinade can also be used for grilling or broiling the chicken. Try experimenting with the herbs; try to use your personal collection of natural herbs. Marinating the chicken with lemon, ginger, garlic and few spices overnight makes the perfect chicken.

You can blend a number of nuts together with the natural herbs while coating the chicken. Mostly used nuts are pecans, walnuts, parsley etc. If your chicken is skinless you can use a coating of nuts to provide a nutty skin to your chicken.

The Trick to Crispy Herbed Oven Fried Chicken:

• I was always doubtful of any kind of recipe that said to be oven baked. I was always concerned about the right crisp that was required for this dish. Therefore, I tried many tactics and came up with below tactics. Below are some tips for making perfect crispy chicken.

• The trick for crispier herbed oven fried chicken is that you need to keep the chicken as much dry as possible. Always keep the chicken dry after rinsing it. Marinate the chicken very gently to avoid tearing up of the meat. Place the chicken in the refrigerator overnight for best results. The drier the skin of the chicken gets, the crispier it would get after baking.

• Always preheat the oven and position the rack in the middle. Temperature should be moderate. Avoid baking at high temperatures. To check the status of roasting tear the chicken with a tip of knife there shouldn’t be excess of juices. You need to keep it baking until the skin glows and becomes golden in color. Serve hot with fresh vegetables, salad or any kind of sauce you like.

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