Thursday, February 07, 2008

Oven Fried Chicken

First of all, I'm sorry to the TLCers out there, since I've posted mostly recipes from my thing last month.

Second, everyone should know that I am not a good cook. I'm simply terrified of recipes that I've not tried before without someone standing right next to me. Oh and if you are suppose to eye something and not measure it, just forget it! That said, I'm trying to be a better cook and get more comfortable with it. When Gary and I first got married, this was about the only thing I could cook with any confidence, infact we would eat it at least twice a week. Grandmother's notes are in parentheses and mine are bolded. Enjoy!

Oven Fried Chicken
4 Pieces of your favorite chicken parts (I usually use leg quarters)
{note: often I cook skinless, boneless breast, sometimes I use tenders, you can use any chicken you like.}
Small Amount of milk and 1 egg
{note: the idea is for this to stick to the chicken, you don’t want it too soupy, and for more chicken you use more eggs.}
Ritz Crackers (Crushed)
Salt and Pepper to taste

After Washing and cleaning the skinless chicken, line baking pan (dark metal pan is better) with foil and spray with non-stick spray. Mix together: beaten egg, milk, salt, and pepper. Dip the chicken in the egg mixture then roll in crushed Ritz crackers. {note: Grandmother always use to say that it was easier to crush the Ritz crackers by dumping them in a Ziploc bag and rolling them with a rolling pin. She said it was an easy and quick way to be sure that all of your crackers where crumbled evenly without complete pulverizing them.} Layer the chicken in your pan lined with foil and sprayed with non-stick spray. Sprinkle any left over cracker crumbs over the chicken. Then spray over the chicken with non-stick spray. Bake uncovered in pre-heated oven on 350 degrees for about an hour or until done and golden brown. {note: Chicken tenders only take about 35 minutes or so.}


~*Rachel*~ said...

That chicken was so good, glad that I finally have the recipe!!!


Kelly Spezzano said...

Danielle, don't be so down on yourself with the cooking, you've got some of the best cooks for in-laws that you can learn from, and your grandmother's recipes make me think that you have had pretty good influence growing up! You'll get better and better the more you cook. And many years from now, you'll be passing down recipes to your grandkids (many many years from now) :)

Brittany said...

I wish I could be a TLC'er!

Dani said...

Ahhh, Sis. Kelly, but you forget. All the recipes that I will be passing on will be my Grandmother's recipes. :)

Kelly Spezzano said...

yes, but you'll have adopted them by then, and will eventually have put a Cunningham spin on it (cause of course Gary will be helping you with the cooking and cleaning by then)- so it may be Oven Fried Gator by that time (ha ha- just kidding, Gary)- My point is, even if you never make a single alteration to the recipes of your grandmothers, you will be able to pass it down to your children, and grandchildren as a "family recipe"- they'll want it, because it's good and they remember YOU making it! You'll do well! I truely believe that!