Garlicky Baked Chicken

Lynnda Cloutier


This is a super simple incredibly fragrant crunchy chicken. It was first seen in Ladies Home Journal in 1959. (That's a great track record!) It's been tweaked by using more garlic, more cheese, less butter, fresh parsley and chopped pecans, all of which are good. You can play with this little number all you want. It will still turn out amazingly delectable.Source: Unknown

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8 tbsp. butter, 1 stick
4 garlic cloves, chopped
2 cups fresh bread crumbs, from about 6 slices of day old firm textured white bread
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup freshly grated parmesan cheese
8 chicken thighs or 4 bone in single chicken breast halves with skin (cut in half if very large)

Directions Step-By-Step

Preheat oven to 350.
In small pan, melt butter with garlic and pour it into shallow bowl.
In pie plate or shallow bowl, mix breadcrumbs with salt,pepper and cheese.
Dip chicken pieces one at a time into garlic butter, coating them well on all sides. Then dip into the bread crumb mixture, patting crumbs on so the coating is thick.
Put chicken pieces skin side up in shallow baking pan and pat on any remaining bread crumb mixture. Drizzle any remaining garlic butter over chicken.
Bake chicken for 50 minutes to 1 hour, or til crisp and golden brown. Serve hot or at room temperature.

About this Recipe

Course/Dish: Chicken