I got this recipe from www.cooks.com
and it doesn't specify what type/size, etc chicken they are using. I am currently marinating the chicken, which is boneless, skinless, tenders....I am afraid of over cooking, causing them to be dry, but also am deathly afraid of undercooked poultry. Also, my oven cooks hot so I will be sure to cook it 25 degrees less than what the recipe calls for.
Any suggestion on the time?
Oh, I just used my own buttermilk/water/cayenne pepper marinade instead!
BAKED CRISPY CHICKEN
2 c. buttermilk
1/4 c. lemon juice
4 tsp. Worcestershire sauce
1 tsp. garlic powder
2 tsp. paprika
1 tsp. seasoned salt
1/2 tsp. pepper
1 3/4 c. dry bread crumbs 1/4 c. melted butter
Combine marinade and stir. Put chicken in pan. Pour marinade over all and refrigerate overnight. Drain and roll in bread crumbs. Put in pan and pour melted butter over all. Bake at 350 degrees 1 hour uncovered. For crispier or (covered for less crispy) add 1/4 cup water. Pan juices make good gravy.