I first pinned this recipe a couple of weeks ago, because the pictures looked so delicious. It was originally called Oma’s Sour Cream Chicken and posted over at the Making Life Delicious Blog. As usual, when the time came to make this yummy main dish, I adapted the recipe, somewhat, for our own family’s tastes [...]
I first pinned this recipe a couple of weeks ago, because the pictures looked so delicious. It was originally called Oma’s Sour Cream Chicken and posted over at the Making Life Delicious Blog. As usual, when the time came to make this yummy main dish, I adapted the recipe, somewhat, for our own family’s tastes and my pantry. Essentially, though, I think I did a fair job of sticking to the basic premise of the recipe.
Easy and delicious!
Well, it is SOOOO incredibly delicious that we ate every bite before I remembered that I hadn’t taken a pretty picture of it, served up on the plate, for you. I would promise to take a good one and update this post for you next time I make it, but that ship has sailed, my friend. We made it again, about a week later, and I forgot, again. Oy! So, I will try to remember to make a gorgeous plate and photograph it for you, when we serve this again, and we WILL be serving this, again. Seriously, it’s better than any chicken I have ever eaten in a restaurant. Making it for guests will make you famous and no one will ever have to know how easy it is. Five ingredients — it doesn’t get simpler.
Note: I have a new tip for prepping your chicken breasts — to use in any recipe, really. You can pound your chicken breasts out to make them all an even thickness, however, I have recently taken to slicing mine in half horizontally, resulting in two chicken breasts “tricking” the eye into seeing two pieces of meat, the same size as the original. They are just thinner. Oddly enough, if it looks the same size, somehow your eyes tell your stomach you are just as satisfied and you stretch your grocery budget in a significant way.
Ingredients
- 5 lbs chicken breasts, sliced in half horizontally or pounded thin (about 3/8")
- 3 - 4 Tablespoons Spike Seasoning
- 2 cups sour cream
- 1 (8 oz) pkg. Italian Panko Bread Crumbs
- 1/2 cup butter (one stick)
Instructions
- Place the chicken breasts on ungreased baking sheets.
- Sprinkle each piece liberally with Spike Seasoning.
- Spread sour cream over each seasoned chicken breast.
- Sprinkle with Italian Panko Bread Crumbs.
- Cut stick of butter into small cubes and dot over chicken breasts.
- Bake at 350 degrees for 35-40 minutes until chicken is done and crumbs are nicely browned.
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http://busy-at-home.com/blog/crispy-baked-chicken-divine-the-easiest-chicken-recipe-youll-ever-make/This Giveaway is now Closed. Congratulations, Amy, #68! … I’m a buy-them-breaded-and-frozen-in-a-bag kind of girl when we make chicken strips at home. It’s not that I thought I couldn’t make them. I guess it just never occurred to me that I should be . So, last night was a first for us and it [...]
This Giveaway is now Closed. Congratulations, Amy, #68!
…
I’m a buy-them-breaded-and-frozen-in-a-bag kind of girl when we make chicken strips at home. It’s not that I thought I couldn’t make them. I guess it just never occurred to me that I should be . 
So, last night was a first for us and it worked out just fine. I have three recipes from last night and three from a few days ago that I want to share, if the typing time and the photo editing time make themselves available, but for the time being, I’m going to have to be content to show you just this one.
Progresso Lemon Pepper Panko Bread Crumbs and Michael Chiarello's new cookbook.
I recently received a box of Progresso’s new Lemon Pepper Panko Bread Crumbs for review. I love to cook with Panko and I already use Progresso’s Italian Panko in my meatballs, so I was excited to give the Lemon Pepper a try. But what do you make with Lemon Pepper seasoning — fish I suppose or chicken. Those of you who know me well, know I landed on chicken. I had chicken tenders already, so I set up a very simple breading station on the kitchen counter and went to work to make crispy, BAKED, lemon pepper chicken strips. Wow! What a punch of flavor and they were perfectly crunchy, even though they were baked.
Crispy Baked Lemon Pepper Chicken Strips
Yield: 15-18 chicken strips
Ingredients:
- 2 lbs chicken tenders, thawed
- 1 cup buttermilk
- 1 ½ cups King Arthur All Purpose Flour
- 2 cups Progresso Lemon Pepper Panko Bread Crumbs (1 – 8 oz box)
Directions:
Put the flour, buttermilk, and Progresso Lemon Pepper Panko Bread Crumbs in individual, shallow containers to make a breading station for your chicken.
Flour, buttermilk, and panko for breading chicken tenderloins.
Lightly spray a baking sheet with oil. (Okay, my husband has a mini heart attack every time I put a picture of my cookie sheets online. Do all of you have shiny, squeaky, cookie sheets with no baked-on residue? If you do, I can only say, I’m so sorry, because all of my baking sheets look like this one. I’ll get help. )
My husband's biggest embarrasment -- my over-used baking sheets. Spray it lightly with oil.
Dip a tender in the flour, being sure to coat it completely.
Dredge tenders in flour.
Now, dip it in the buttermilk.
Dip flour-dredged tender into buttermilk.
Last dip is into the Lemon Pepper Panko Bread Crumbs.
Coat the tenders with the bread crumbs.
Lay the breaded chicken tenders on your greased cookie sheet. Arrange them so that they are close together, but not touching.
Lay the breaded tenders on your baking sheet.
When all your tenders are breaded, bake them in a 400° oven for 20-25 minutes. I turned mine after about 15 minutes. The tenders will be lightly browned and crispy, crunchy when they are done. Because of the lemony color of the crumbs, don’t expect to get a deep brown out of them, but believe me, even though they are light in color the crunch is still big. So test doneness by crunch-factor, not by brownness.
Hot, baked and crispy, crunchy.
This is one of the reasons I love Panko so much. The food you make with them doesn’t necessarily look any different than usual, but the crunch that can be achieved, even when you’re only baking, is AMAZING. Panko’s texture is much more coarse than regular bread crumbs. It has been used in Japanese cooking for years, but has only recently started catching on here. Now that it has become so mainstream in the U.S., it’s much simpler to find it in your local grocery store and I highly recommend you give it a try. It will change the way you think about “fried” food and crisp breading. Our chicken strips were delicious! I don’t know why I haven’t ever done this before. I think that even though I am not a big seafood fan, I will also try this same breading on whitefish like, cod or flounder. It might convert me.
Yum! Crunchy Lemon Pepper Chicken Strips and Asian Coleslaw (that recipe is coming!)
Thanks to Progresso and My Blog Spark, a Busy-at-Home reader will win a box of Progresso Lemon Pepper Panko Bread Crumbs and Michael Chiarello’s new cookbook, Bottega. How cool is that!
Giveaway Rules:
You must be 18 or older and reside in the U.S. to enter. Deadline for entry is midnight (CST) Sunday, November 28. Winner will be selected by random drawing at random.org. Mandatory entry must be completed for any extra entries to count.
How to Enter:
Have you ever used Panko Bread Crumbs? In a comment below, let me know if you’ve ever used them and which of Progresso’s three varieties you would most love to try. That’s it! You’re entered! It doesn’t get easier than that!
I received a package of Progresso Lemon Pepper Panko Bread Crumb’s and Michael Chiarello’s cookbook through My Blog Spark and Progresso, in order to conduct this review. No payment was received and a positive review was not required. The views and opinions expressed are wholly my own.
This post is linked to Grocery Cart Challenge, Tasty Tuesday and Tempt My Tummy Tuesday.
