Monday, September 14, 2009
Not bad for oven 'fried'
Homemade Shake-and-Bake Chicken
365 Ways To Cook Chicken Copyright 1986
½ cup flour
1 teaspoon paprika
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon freshly ground pepper
>4 chicken legs and thighs I used a whole chicken cut up
½ cup milk
Preheat oven to 375 degrees. Combine flour, paprika, salt, garlic powder, thyme, and pepper in a plastic bag. Dip chicken legs in milk; shake off excess. Add chicken to bag and shake to coat evenly.
Place chicken on a greased baking sheet. Bake 40 minutes, until chicken is tender and coating crisp. I started skin side down, then flipped the chicken after about 30 minutes.
I've had 365 Ways to Cook Pasta since around the time it was published in the late 80s when I was working in the publisher's warehouse during a college break. We could buy returns for $1 or less. A couple of years ago I picked up 365 Easy Low-Calorie Recipes which is the same style of book from the same publisher. Once I realized how much I liked these books, I decided I wanted the chicken version but it was out of print and even though it's still available from several sources, I never got around to acquiring a copy of it. Last week I picked it up at a yard sale for 25 cents. Score!
I haven't had Shake-and-Bake since I lived at home. My mom liked to buy it, mainly for pork chops but often for chicken too. While this wasn't as salty and 'in-your-face' as I recall Shake-and-Bake to be, it was still pretty good. Though it doesn't do much for the flavor of the chicken meat itself.
I made this last week on Labor Day since we had our cookouts on Saturday and Sunday. So I was able to bake it and put it right on the table which I think was better for the crispy coating but the flavor might have improved if I had cooked it ahead of time.
Question of the Day: Have you ever tried the real Shake and Bake?