Oven-"fried" chicken from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 657) by Mark Bittman

  • buttermilk
  • ground cayenne pepper
  • whole chicken
  • grapeseed oil
  • panko breadcrumbs
  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, breadcrumbs for panko breadcrumbs, and chicken parts or pork chops for whole chicken.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, breadcrumbs for panko breadcrumbs, and chicken parts or pork chops for whole chicken.

  • Zosia on January 12, 2014

    This would never be mistaken for fried chicken but it's not a bad way to add flavour and texture to boneless, skinless chicken breasts. I turned them half way through baking since the oiled baking sheet seem to play a role in browning the panko and keeping it crisp. Baking time was 20 minutes.

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