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. Basically 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.