{"id":328,"date":"2012-07-03T21:25:05","date_gmt":"2012-07-03T21:25:05","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=328"},"modified":"2017-06-16T09:00:32","modified_gmt":"2017-06-16T13:00:32","slug":"crispy-crunchy-low-fat-oven-fried-chicken","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/crispy-crunchy-low-fat-oven-fried-chicken\/","title":{"rendered":"Crispy, Crunchy Low Fat Oven Fried Chicken"},"content":{"rendered":"<p><a href=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/07\/oven_fried_chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-330\" title=\"oven_fried_chicken\" src=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/07\/oven_fried_chicken-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/07\/oven_fried_chicken-300x225.jpg 300w, http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2012\/07\/oven_fried_chicken.jpg 400w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I love a crispy crunch on chicken and like to cook it in the oven. Here&#8217;s my take on an oven baked Chicken Milanese (<a href=\"http:\/\/www.simplyrecipes.com\/recipes\/chicken_milanese\/\">the original is fried<\/a> on the stove.) This is\u00a0how I cook boneless thighs and thin sliced chicken breast. Note the different cooking temps and times; thighs take longer at higher heat.<\/p>\n<p><strong><span style=\"color: #ff0000;\">FOR THIGHS<\/span> &#8212; 16-20 minutes at 450<\/strong><br \/>\n<span style=\"color: #ff0000;\">Preheat a 450 degree oven<\/span>. Pound flat 4 boneless, skinless chicken thighs and <span style=\"color: #ff0000;\">dredge thru seasoned flour, dip in beaten egg, then\u00a0coat with seasoned breadcrumbs.<\/span> Really rub it into the chicken. Place foil or parchment paper on a metal baking pan and spray it with olive oil Pam. <span style=\"color: #ff0000;\">Place the chicken on the tray<\/span> and place it on a lower rack in the oven. <span style=\"color: #ff0000;\">Set a timer for 13 minutes.<\/span> When that timer goes off the chicken should be brown on top. <span style=\"color: #ff0000;\">Turn the chicken and let brown another 8 minutes.<\/span> Turn the oven off and let them sit for 5 minutes for extra crunch. \u00a0<!--more--><\/p>\n<p><strong><span style=\"color: #0000ff;\">FOR THIN SLICED CHICKEN BREAST<\/span> &#8212; 10 minutes at 425<\/strong><br \/>\nI buy packages of boneless chicken breast, then I thin slice each into 3 thin slices. This will make it cook super quick. \u00a0<span style=\"color: #993300;\"><span style=\"color: #0000ff;\">Preheat the oven to 425<\/span>.<\/span>\u00a0 Place foil or parchment paper on a metal baking pan and spray it with olive oil Pam.\u00a0I <span style=\"color: #ff0000;\">dredge thru seasoned flour, dip in beaten egg, then\u00a0coat with seasoned breadcrumbs<\/span><span style=\"color: #0000ff;\">.<\/span> Really press it into the chicken.<\/p>\n<p><span style=\"color: #0000ff;\">Place the chicken on pan and spray the top <\/span>with Pam. Place it on a lower rack in the oven. Set a timer for 7 minutes.<span style=\"color: #ff0000;\"><span style=\"color: #0000ff;\"> At 7 minutes, check the chicken<\/span>.<\/span> Depending on how thin you&#8217;ve sliced it, it may be brown enough and ready to turn over,<span style=\"color: #0000ff;\"> it may\u00a0need to go another 3 minutes. \u00a0<\/span>When brown on top, turn the chicken and let brown another 4 minutes.<\/p>\n<p>Excellent served atop an argula salad with shaved lemon zest and black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love a crispy crunch on chicken and like to cook it in the oven. Here&#8217;s my take on an oven baked Chicken Milanese (the original is fried on the stove.) This is\u00a0how I cook boneless thighs and thin sliced chicken breast. Note the different cooking temps and times; thighs take longer at higher heat. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-328","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-5i","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=328"}],"version-history":[{"count":8,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/328\/revisions"}],"predecessor-version":[{"id":1350,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/328\/revisions\/1350"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=328"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}