Yummy Baked Chicken

fried and baked chicken

Perfect Chicken

Do you watch Master Chef? How about Junior Master Chef? Those kid cooks were astounding. And although I don’t like to cook (I don’t like the mess I have to clean up) I picked up one little hint from their masterful cooking.

I make chicken a lot. Usually it is marinated and baked in the toaster oven, and it comes out nice and juicy with lots of taste. But this time I fried it in my cast iron pan first and then baked it. That is all I changed, and boy was it good.

The marinade I use is roughly, olive oil, Tamari, curry powder, garlic, and balsamic vinegar. I let it marinate for most of the day and sometimes overnight. This time I simply dipped the chicken pieces in gluten free bread crumbs and fried it for 5-10 minutes until it was browned. Then I place it on foil and baked it for 30-40 minutes at 350.

If you are eating gluten-free, all those ingredients may not be appropriate (I’m just starting to learn how to bake that way) so decide what you want to use for your marinade. ┬áBasically an oil of some kind, vinegar to soften the chicken, and then spices for flavor.

It was so delicious that it will be the way I make my baked chicken from now on. I had planned to leave the chicken in the pan after it fried and put the whole thing in the oven, but it was a bit too smokey with the frying oil in the pan. Maybe I did something wrong, because it seems that it would be the easy way to do it.

I’ll have to pay closer attention to Master Chef.

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