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Food Friday: Chicken: Breaded or Fried?

Food Friday: Chicken: Breaded or Fried?

Chicken Wings. Photo via Google public images.

Chicken Wings. Photo via Google public images.

Itching for some chicken? Longer days mean more time to play outside—and more time to work up an appetite. Chicken is a good choice for the main dish in your dinner-time meal. Whether you are looking for something with a barbecue feel or something with a more sophisticated twist, “The Auburn Cookbook” has something for you. Try out these two chicken recipes for a new spin on a returning actor at the dinner table.

Breaded Chicken Breasts

6 chicken breast halves, skinned and boned
¼ teaspoon salt
½ teaspoon black pepper (or to taste)
¼ teaspoon poultry seasoning (optional)
8 teaspoons butter-flavored granules
½ cup warm water
1 cup dry bread crumbs
½ teaspoon garlic powder
¼ teaspoon black pepper (or to taste)
2 tablespoons parsley flakes
Vegetable cooking spray
2 tablespoons melted margarine

Directions: Remove any visible fat from the chicken breasts. Place them between two pieces of wax paper or plastic wrap and pound with a mallet until they are even in thickness. Mix salt, ½ teaspoon pepper and poultry seasoning. Place chicken on a clean sheet of wax paper and rub both sides with seasoning mixture. Dissolve butter granules in warm water in a small bowl. Combine bread crumbs, garlic, ¼ teaspoon pepper, and parsley on another sheet of wax paper. Coat a 9- x 13-inch baking pan with cooking spray. Dip chicken in the butter-flavored liquid, being sure to coat all sides. Roll carefully in seasoned bread crumbs. Place in baking pan, being sure pieces do not overlap. Drizzle margarine over chicken. Bake at 375 degrees for 30 minutes or until the chicken is tender and juice runs clear. Serves 6.

Oven-Fried Wings

18 chicken wings
1 cup crushed buttery crackers
1 teaspoon crushed oregano leaves
1 tablespoon parsley flakes
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon black pepper (or to taste)
¼ cup grated Parmesan cheese
½ cup egg substitute
2 tablespoons skim milk
Vegetable cooking spray

Directions: Cut each wing at the joints to make three pieces; then discard wing tips. Cut off any excess skin. Combine cracker crumbs, oregano, parsley, garlic, chili powder, black pepper, and cheese. Mix well. Spread on a sheet of wax paper Mix egg substitute and milk. Coat a baking sheet with cooking spray. Dip each piece of wing in egg mixture and roll in crumb mixture to coat all sides. Place on baking sheet far enough apart to keep from touching. Bake at 350 degrees Fahrenheit for 20 minutes; turn pieces and bake 15-20 more minutes or until meat is tender and juice runs clear. Serves 6.

From the “Auburn Cookbook,” a publication of Alabama Extension.

About Katie Nichols