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Tuesday, June 26, 2018

Old Spice, New Chicken


Janet Groene’s
Spicy Oven-Fried Chicken

   Dipping chicken in drippy egg can be messy. Another way to make the crumbs stick so you'll have a crispy fistful of "fried" chicken is to “butter” the chicken first with a spread such as my mixture of mayo and mustard. We use fine, dry bread crumbs here because they'll combine better than coarser crumbs with the other dry ingredients.
     Your secret spices here are ground cloves for heat and powdered ranch dressing mix. You choose the type and size of chicken pieces, with or without bone and/or skin, depending on personal preferences.  


8 pieces of chicken
Salt, pepper
1/3 cup each Dijon-style mustard and real mayonnaise
2 cups dry bread crumbs (panko is not recommended in this recipe)
2 tablespoons from a packet of powdered ranch dressing mix
1 teaspoon sugar

1/4 teaspoon ground cloves

 Set the oven to 400 degrees. Pat chicken dry and sprinkle with salt and pepper. Whisk together mustard and mayo and spread on chicken. Mix crumbs, sugar and spices and dip chicken to coat, pressing to make crumbs stick. Arrange chicken pieces on a greased baking pan.  Bake 30-40 minutes or until chicken tests done. Serves 4 to 8. 

See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com 

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