KFC and All Fried Chicken

put 1 tablespoon of butter on a pan with reylond wrap on it. put into over 350 degrees while the butter is melting wash your chicken and then roll in flour. bring the pan out of the oven, put chicken on and put salt and pepper and garlic salt. cook 25 minutes, turn over and put salt and pepper and galtic salt on this side bake for 25 more minutes. (hint if you want it crunchy bake on bottom rack

BAKED CRUNCHY CHICKEN

1 broiler-fryer (3 to 3 1/2 lb.), cut up
Salt
Pepper
6 c. bite size cheddar cheese crackers
1/4 c. melted butter

Heat oven to 350 degrees. Sprinkle chicken with salt and pepper. Crumble crackers with rolling pin until very fine. Dip chicken pieces in melted butter; roll in crumbs to coat well. Arrange pieces in lightly greased baking dish. Bake 30 minutes. Turn chicken pieces gently. Bake 25-30 minutes or until chicken is tender. Makes 6 servings.

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BAKED CRUNCHY CHICKEN

2 (2 1/2 to 3 lb.) broiler, fryers, cut up
1/4 c. milk
1/2 c. cornflake crumbs
1/2 tsp. rosemary, crushed
1/2 c. grated Parmesan cheese
2 tsp. salt
1/2 tsp. pepper

Preheat oven to 350 degrees. Pour milk into a shallow dish or plate. On waxed paper, combine cornflakes crumbs, Parmesan cheese, salt, pepper and rosemary.
Dip chicken pieces in milk, then coat with crumb mixture. In greased, foil lined, large shallow roasting pan, arrange chicken pieces in a single layer. Bake 1 hour or until chicken is fork tender. Makes 6 to 8 servings.

corn flakes and seasoning

Ingredients
Cooking spray
2/3 cup instant oats
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken ****** halves
2 tablespoons Dijon mustard
2 cups frozen green peas, steamed or microwaved until hot
Directions
Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.

Brush each chicken ****** with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.

Bake 30 minutes, until golden brown

hmmm, if your shake and bake is soggy your temp might not be hot enough or just cook them like you normally do and then for about 3-5 mins out your oven on broil and that should make it crispy. I don’t think that you are going to end up with crispy chicken the way i imagine you want it, the reason fried chicken is so crispy is because of the oil.

hope this helps,

Happy cooking

Fry it in a frying pan in batches, then put it in a pyrex casserole to bake. Best of both worlds, it hardly takes any oil.

Prepare breaded chicken pieces as you would for frying. Place a baking tray in a very hot oven coated with canola oil spray. Remove from oven and place chicken on it, spray them lightly and return to the oven. Bake @ 375 - 400 for about 20 minutes. Test for doneness.

Use Panko Crumbs (you can get these in the Asian section of the grocery story). Dip your chicken in egg/milk mixture. Then coat in seasoned (salt, pepper, garlic and a pinch of chili powder) Panko Crumbs and bake. These Panko Crumbs stay crunchy.