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Serving: Serve this baked fried chicken with a side of mashed potatoes, salad, or steamed vegetables for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the coating crispy.
Variations:
Spicy: For a spicier kick, increase the cayenne pepper or add some hot sauce to the chicken before baking.
Herbed: Add dried herbs such as thyme, oregano, or rosemary to the flour mixture for extra flavor.
Gluten-Free: Use gluten-free breadcrumbs and flour for a gluten-free version of this recipe.
FAQ:
Can I use skinless chicken?
Yes, skinless chicken can be used, but keep in mind that the skin helps the coating stay crispier.
Can I bake the chicken on a rack?
Yes, you can place the chicken on a wire rack over the baking sheet to allow air to circulate around the chicken for even crispiness.
Can I prepare this in advance?
Yes, you can coat the chicken and refrigerate it for up to 24 hours before baking. This allows the coating to set and enhances the flavor.
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