Butter Fried Chicken
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- boneless skinless chicken breasts
- 1 c
- ritz butter crackers, crushed finely
- 1/2 tsp
- garlic juice
- salt and pepper to taste
- 1/2 c
- real butter, cut in slices
- 1 tsp
- italian seasoning
- 1/2 c
- real butter, melted
- eggs, beaten
- 1/8 c
- grated parmesean cheese (the kind you find in the shaker canisters)
1Preheat oven to 375 degrees
2Soak chicken pieces in a medium bowl or resealable plastic bag with the melted butter for 20-30 minutes in the refridgerator.
3Put all dry ingredients in a large resealable plastic bag and shake to mix well.
4Coat each piece of chicken in the egg mixture, and place in plastic bag with the dry ingredients. Shake and mix well to coat the chicken completely.
5Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken
6Bake for a total of 25-30 minutes in the oven (or until juices run clear). For a really crispy product (the bottoms can get a bit soggy cooking in teh baking pan), I remove the chicken 1/2 way through the cooking process, and place them on a cookie cooling rack placed over a cookie baking sheet so that the bottom crisps up a bit. Other times I cook the entire time in the baking dish, if I'm being lazy. I love it either way!!!
7This is awesome served with either twice baked smashed potatoes or butter noodles, with veggies on the side.