I saw the original recipe on Rachael Ray . Her title for it was Baked Devil’s Chicken-I adapted it a bit for our family. You may want to look at the original recipe for other ideas.
It is a deliciously spicy, crunchy fried-chicken-alternative. The good thing is, even with the spicy dijon mustard and red pepper in the coating, my kids DEVOURED this. And, without anything to dip it in!
Before I share the recipe, I want to share something with you.
The secret to a crispy, crunchy baked chicken is getting it up in the air- lay a cooling rack in your cookie sheet. Place the chicken on the cooling rack so the bottoms can crisp up!
For my spices, I use an organic minced onion from Azure, dried parsley from my herb-garden-pot, my favorite real, Himalayan salt. Also, I used panko bread crumbs because they do NOT have milk in them; the regular bread crumbs contained milk? I like the panko- they make for a larger, crunchier coating.
***** For a Gluten Free Alternative: I like to keep the heels of our Udi’s GF Bread in the freezer. When I need to make GF bread crumbs, I just toss what I need in a zip lock bacg and smash with a rolling pin. You can also use dried coconut, or GF oats!
I served this to my family with lima beans and baked sweet potatoes- there were NO left overs! My 20 month old absolutely loved it, as did everyone else.
Do you have a favorite baked chicken recipe? Please share in the comments!