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Baked Fried Chicken

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I invited a few families over the other evening for dinner, and needed a quick and easy meal to feed the masses.  This is one tasty recipe that doesn’t take a lot of time to prepare, tastes just about as good as fried chicken, and without the frying!  Kids and adults alike seemed to enjoy the meal.

We had the chicken with the Parmesan Baked Potato Halves that will be posted tomorrow, a green salad, and a fruit salad.  A great summer meal, but without the grill!!

Note: I used buttermilk instead of regular milk to give it that Southern Fried Chicken flavor.  I was also able to cook the chicken and potatoes at the same time.  Since I was feeding a few more people than usual, I went ahead and just bought a package of boneless, skinless, chicken breasts, and cut them into strips, used a whole cube of butter, and then doubled the ingredients for the flour mixture.

Serves 6 for about $0.86/serving

INGREDIENTS:

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Chicken cut into strips, or tenders – ($4.38)

Buttermilk – ($0.54)

1/2 cube butter – ($0.25)

1/2 tsp salt

1 Tbsp. seasoned salt

3/4 tsp. pepper

1 cup flour

2 tsp. paprika

DIRECTIONS:

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Soak chicken strips in buttermilk for at least 20-30 minutes in the fridge.

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Preheat oven to 400 degrees.  Melt butter in pre-heated oven on a baking sheet with a lip.Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

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Add flour and other seasonings to a large Ziploc bag, and shake to mix.

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Shake excess milk off of chicken and completely coat each piece with the seasoning mix. Shake the chicken in the bag, until coated.

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Place each piece of chicken on the pan.

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Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

ENJOY!