The Better (and Better For You!) Breaded Chicken
Shake 'n Bake Parmesan Chicken
Amanda Haas
INGREDIENTS
- 4 slices gluten-free sandwich bread, such as Udi's
- 1 cup parmesan, grated
- 2 tablespoon flat-leaf parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt
- Pepper, freshly ground
- 4 tablespoons butter
- 1/4 cup olive oil
- 1 whole chicken, about 4 pounds, cut into 8 pieces
- 1 lemon, cut into very thin slices
- Splash of white wine
INSTRUCTIONS
To make bread crumbs, place the slices out on the counter the night before using so they get a little stale, then pulse them in a food processor. Alternately, lightly toast the slices and then pulse them. You should have 1 cup of bread crumbs.
Preheat the oven to 375°F. Combine the bread crumbs, parmesan, parsley, garlic powder, onion powder, 1/4 teaspoon salt, and a generous grinding of pepper in a shallow dish. Toss with a fork.
In a separate bowl, melt the butter and olive oil.
Dip each piece of dry chicken in the oil and butter mixture, then coat each piece in the bread crumb and parmesan mixture on all sides. Shake off any excess and place each piece in a roasting pan. Scatter the lemon slices around the pan. Bake for 20 minutes, then add a splash of wine to the pan if desired. Bake an additional 5-15 minutes or until the juices run clear from the chicken pieces when pierced with a skewer. Serve hot or at room temperature.