Baked Fried Chicken

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 1/4 cup Flat leaf parsley, fresh

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp All purpose seasoning
  • 1 tsp Black pepper
  • 1 tbsp Paprika
  • 1 tsp Salt

• Dairy

  • 1/2 stick Butter
  • 3 cups Whole milk

Found on thecookierookie.com

Description

Ingredients

• 2 large boneless, skinless chicken breasts
• 3 cups whole milk
• 1 cup all purpose flour
• 1 tablespoon paprika
• 1 tablespoon all-purpose seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 stick butter, melted
• 1/4 cup fresh flat leaf parsley (optional)

Directions

• CUT chicken breasts in half, lengthwise, to create 4 even portions.
• PLACE chicken in a large bowl and marinate in milk for about 20 minutes.
• MIX together flour, paprika, all-purpose spice, salt, and pepper in a medium sized bowl. Set aside.
• PREHEAT oven to 400ºF.
• MELT butter and pour into 9x13 Reynolds®Bakeware Pan, coating the bottom of the pan.
• DIP each chicken breast, one at a time, in the flour mixture. COAT both sides liberally. PLACE in pan.
• REPEAT with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.
• BAKE at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.
• Remove from oven and transfer to a serving dish or serve directly from your Reynolds®Bakeware Pan! Garnish with parsley if desired. Enjoy!