Tonight I did a fair bit of pre-cooking for the week. (I took the thawed part of a couple of huge chicken breasts, and turned that into chicken strips which I then breaded and stuck in the oven.) I tried one of the strips, and I really like the way it turned out!
Biscuit-breaded Baked Chicken
I’m afraid I don’t have time to do the cost analysis, but I’m quite sure it’s a fairly inexpensive recipe. I’d guess probably no more than $1.50 a serving. It took a bit of time, since I made my own biscuits from scratch, but from what I’ve tried it’s sooo worth it. So, for any breaded chicken recipe that I do, there are generally about
three main steps
- Preparing the breading/coating
- Preparing the chicken to bake
- Baking the chicken.
And for this, there are three main things that get mixed together in step 2. They are
The chicken requires minimal preparation. Cut it into appropriately sized strips or chunks. Really, it’s entirely up to you. It’s in the liquidy-stuff and the breading/coating where things get fun!
For this, I first baked some biscuits this afternoon. I pretty much used the Allrecipe Kentucky Biscuits Recipe, except that since I didn’t have buttermilk, I used a substitute.
- 1 cup minus 1 TBSP milk
- 1 TBSP lemon juice
Mix them together, and let them stand. I found it online somewhere, and I’m afraid I’ve lost the link… I’ve been told that buttermilk is what makes biscuits flaky, and that this achieves the effect. The biscuits were flaky, so I’m guessing it worked.
Note: Even though the biscuit recipe calls for only 3/4 cup buttermilk, make the whole cup of substitute. You’ll use it later.
But back to the breading/stuff. I used a majority of my freshly baked biscuits (since they were a bit more bland than I wanted) and turned them into breadcrumbs. I’d say I probably used about 1/2-2/3 of the biscuits, and made somewhere between 1 & 2 cups of crumbs.
So, actually, here are the
- Biscuit crumbs. (1-2 cups.)
- salt to taste
- 2 cloves garlic
- More parsley
Basically, mix all those up. Season to taste. I’m afraid I can’t help you with the precise amount of the ingredients, since I seldom actually measure herbs… I used probably about a large pinch of each. (A very large pinch for the parsley.)
The liquidy-stuff you dip your chicken in
- 1/4 cup Buttermilk Substitute
- Some oil
Mix together in a bowl large enough to fit your chicken slices into.
Bread your Chicken
I think the technical term is called “dredging”, but I’m probably wrong on that, and I don’t have time to Google it.
Basically, take your chicken, dip it in your liquidy-stuff and let the excess drip off, then coat it in your biscuit crumb mixture.
If you have leftover liquid and breadcrumbs, do it again. This gives you extra thick breading.
Bake your chicken
For the size of strip that I had, I put them in the oven at 350 for 15 minutes, took them out, turned the oven up to 375, and put the chicken back in for another 10-15 minutes.
I hope you enjoy!