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Angela’s Baked Fried Chicken

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Angela's Baked "Fried" Chicken

Have your crispy chicken without all the fat! A great way to have the taste of fried, without the oil!
Course Main Course
Cuisine American
Keyword baked chicken, baked fried chicken, fried chicken
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4
Author misangela

Equipment

  • 2 half sheet pans
  • 2 baking racks
  • meat thermometer

Ingredients

  • 1 whole chicken, cut up, bone in, skin off SUB 4 breasts or 6 thighs. Bake the skin on a sheet pan for chicharrones.

Wet Dredge

  • 1 cup full fat Greek yogurt SUB nonfat
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tbl dijon mustard
  • 1 Tbl Sriracha optional, but adds depth NOT heat

Dry Dredge

  • 1/2 cup flour Masa is good here
  • 1/4 cup corn starch or rice flour
  • 1/2 cup bread crumbs Italian or plain
  • 3/4 cup panko bread crumbs
  • 2 Tbl smoked paprika
  • 1 Tbl each salt and pepper

Instructions

  • Preheat oven to 375°F. Put racks on sheet pans covered with foil and spray with nonstick spray. (You can make the chicken directly on the pan if you don't have racks, but it is crispier on racks.)
  • Cut up chicken and remove skin. (If making chicharonnes, get another foil covered sheet pan and spread skin flat, season with s/p, bake until crisp.)
  • Mix together wet dredge and dry dredge in separate bowls or baking dishes.
  • Dredge chicken pieces in wet dredge, it is thick, so get it as even as possible and get it in all the creases. Then press into dry dredge. You can't get too much panko on it!
  • Put chicken on the racks and spray lightly with nonstick spray to get the panko to brown.
  • Bake for around 45 minutes, turning the chicken at least once. Remember to spray with nonstick spray when you turn it. If you are using boneless pieces, they will be done in less time. Use a thermometer as your guide to doneness.
  • Chicken is done when temp is 165°, dark meat can to go 170°. Use a thermometer and take out pieces as they finish. Remember, meat continues to cook for a few minutes out of the oven. This recipe is very forgiving, and will keep your chicken moist, but try not to overcook the breast.
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Quick Sausage and Greens Skillet

Nick specifically asked me to write up this recipe, although it’s really so easy it doesn’t need an entry, imo. But, it is very delicious, low carb and did I mention DELICIOUS? I strongly urge you to go forth and find Eckrich 4 Pepper Smoked Sausage. It is truly one of the best tasting sausages I’ve ever cooked with! Seriously, it makes this recipe what it is. If you have to sub, use spicy Italian or perhaps Andouille.

1 package Eckrich 4 Pepper Smoked Sausage, half inch slice on the diagonal
1 med white onion, frenched
3-4 Cloves of garlic, minced
3 small red/orange mini bell peppers, halved and sliced (or about half a regular sized one)
3/4 cup diced mushrooms
1.25 cups frozen baby kale
2 Tbl sherry vinegar
1/2 tsp red pepper flakes (optional)
1/4 tsp cayenne, chipotle or other dry ground pepper you like, +/- to taste
EVOO
S/P
1/4 cup heavy cream
1/4 ground parmesan

Cover the bottom of a heavy skillet with EVOO over med hi heat. Toss in onion, garlic and peppers, watch that the garlic doesn’t burn, about 4 mins. Once onions are soft, toss in the shrooms and sausage, pushing the veg to the sides to get the sausage room to brown a little. Once the sausage starts to brown, add in the kale, sherry vinegar and hot pepper. Stir and let kale defrost. S/P to taste. Once all the ingredients have cooked for about 7 mins, add the cream and parm. Bring to simmer, then take off heat. Instant sauce! You’ll need to check your S/P and hot pepper again since cream changes the balance. Serve with a bit more parm on top.

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Curried Seafood Soup

This is a super rich soup with a coconut milk base. I made it on the fly and it turned out AWESOME! I had a small bag of salad shrimp and a bag of Kroger frozen Cod in the freezer, so that’s what I used. Use whatever you’ve got. [Updated July 2018. This is the final recipe, it is really great. Enjoy!] This recipe is pescatarian if you use fish stock.

Curried Seafood Soup


Curried Seafood Soup
1# cod (or other dense white fish), 1″ cubes
8 oz small shrimp (or any kind of shrimp, cleaned)
1 med onion, diced
4 cloves of garlic, chopped
1 carrot, thinly sliced on the bias
1/2 pound mushrooms, diced
1 serrano or jalapeno chile, finely chopped (optional, I liked the zip of the serrano)
olive oil
1 Tbl all purpose red curry paste (Sub 2 Tbl curry powder, omit turmeric)
1 tsp turmeric
1 Tbl Thai Spicy Sour Coconut paste (optional, find it at Asian markets)
1/2 tsp dried cilantro
1/2 tsp white pepper
S/P
1.5 cups chicken stock or fish stock
1 lg can coconut milk (not sweetened)
3/4 cup red lentils
zest and juice of one lime
1/2 tsp garlic oil (optional, you can find in Asian stores)
1 Tbl soy sauce or memmi if you have it
1 Tbl Chinese cooking sherry (or regular dry or cooking sherry)
2 Tbl fish sauce
1/4 cup fresh cilantro, chopped
2 scallions, cut thinly on bias
sour cream or greek yogurt for serving (optional)

Cover bottom of wide soup pot with olive oil over med hi heat and add onion, carrots, garlic, serrano and mushrooms to sweat. Watch heat, you don’t want the onions/garlic to burn or brown. Add pastes, dry spices and lime zest, stir. When veg have softened, add the seafood and stir for a couple of minutes. Add chicken stock, coconut milk and lentils, stir. Add garlic oil, soy sauce, sherry and fish sauce. Simmer soup for about 10 minutes to cook the fish, check seasonings. Before serving, stir in fresh cilantro and scallions (reserve a little of each for garnish) and the juice of the lime. Adjust salt as necessary.

Serve in large bowl with a dollop of sour cream or yogurt and fresh cilantro/scallions.

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Roasted Pepper Soup

This is one of the best versions of roasted pepper soup I’ve ever made! I typically do garlic, onions and celery as my base, but I liked it just as well with only the garlic and shallots. This soup has a wonderful smooth, thick texture that you’ll love!
IMG_2795

Roasted Pepper Soup

3 Roasted red, orange or yellow peppers (see method below)
3 cloves garlic, minced
1 small or half a large shallot, small dice
pinch ground ancho or other chile
1/2 tsp oregano
1 small can tomato sauce
Olive Oil
1 Tbl butter
1 cup chicken stock (more or less)
1/3 cup heavy cream
S/P to taste

Cover the bottom of a 2qt saucepan with olive oil and put on med low heat. Add garlic and shallots, keep an eye on them so they don’t burn. Remove skins from peppers and cut up in large dice and add to pan when shallots are translucent. Add first round of S/P. Turn up heat to med hi and add ancho, oregano, butter and bring to hard saute. Add tomato sauce and just enough stock to make everything slightly less thick. Take off heat and purée with hand blender. Add heavy cream and more stock if needed to get the consistency you want. Recheck seasoning.

Method for Roasted Peppers
Cut peppers in half, remove stems, seeds and ribs and coat in olive oil. Roast on a grill, gas stove or under a HI broiler until the skin is black and charred. I like grilling the best, but any of the above will work. When charred, put in a plastic zip bag or covered bowl to steam for 15 minutes. The skin should come right off after they’ve steamed. The peppers should be soft and cooked. I always grill peppers when we cook out and hold them until I need them. They can be frozen, but I just keep them in the fridge up to a week.

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Mushroom Mélange soup

I made this soup today because I felt like cooking (in withdrawal since I’ve not cooked in 3 weeks) and I have a bunch of sample shrooms from Marx Foods that I really need to use. The soup turned out AMAZING!!
IMG_2796

Mushroom Mélange Soup

DRIED SHROOMS:
1/4 cup Black Trumpet
1/4 cup Maitake (broken up if large)
1/4 cup Matsutake
1/4 cup Morels
1/3 cup Lobster
Soak dried shrooms in about 2 cups of boiling water while prepping the rest of the veg.

3 cloves garlic, minced
1 small or 1/2 large shallot, small dice
1/2 small container of creminis, sliced
1 grilled portobello, sliced (I happened to have this, it’s optional)
Olive oil
1 Tbl butter
1 rounded Tbl flour
1/4 cup marsala (or dry sherry would work)
1.5 cups of chicken stock (more or less)
1/2 cup heavy cream
10 drops of L&P (worcestershire)
S/P to taste

Cover the bottom of a 2qt saucepan with olive oil and put over med low heat. Add garlic and shallot. Let these soften – keep an eye on them and adjust heat so you don’t burn them. When they are translucent, drain all but a couple of Tbl of the mushroom water and put the water in with the garlic/shallot. Chop up the softened shrooms. Add to pan. Bring up heat to Med Hi. Add butter and flour. Stir with shrooms to coat and let cook for a coupla minutes. Add the rest of the shrooms. When they start getting a bit dry, add marsala and bring to a hard simmer. Let marsala cook out for a coupla minutes. Add stock to cover shrooms and bring back to boil. Boil a coupla minutes then cut heat. Purée soup until you get all the shrooms broken down. Add more stock to make a fairly thick soup. Add heavy cream, L&P and S/P to taste. Yields about 3/4 quart.