CrazyCatLady
Sous Chef
I tried something new tonight with three chicken leg quarters I thawed out. The chicken was bone-in and skins on.
I used EVOO, chives, a little over a tablespoon of fresh grated red onion and 2 minced garlic cloves to moisten the chicken first before dredging it through a Shake and Bake ranch and herb coating mix. I just whisked together the EVOO, chives, onion and garlic and used that as a moistener so the coating would stick. I coated the pieces thoroughly and put them on a 9 X 12 baking pan with a rack in it so as to drain away any fat.
My goodness, it was wonderful! I stuck it all in the oven until the chicken was 165 degrees. All in all, it was 2.47 pounds of chicken so I baked it for about 50 minutes at 400 degrees.
Now I'm guessing I could have added an egg to the moistener, so I may try that next. But gosh, this was good.
I'm guessing Shake and Bake is probably not anything very fancy, but we like it and this coating stayed on and was more consistent with the EVOO, etc. moistener.
Has anyone else tried this?
I used EVOO, chives, a little over a tablespoon of fresh grated red onion and 2 minced garlic cloves to moisten the chicken first before dredging it through a Shake and Bake ranch and herb coating mix. I just whisked together the EVOO, chives, onion and garlic and used that as a moistener so the coating would stick. I coated the pieces thoroughly and put them on a 9 X 12 baking pan with a rack in it so as to drain away any fat.
My goodness, it was wonderful! I stuck it all in the oven until the chicken was 165 degrees. All in all, it was 2.47 pounds of chicken so I baked it for about 50 minutes at 400 degrees.
Now I'm guessing I could have added an egg to the moistener, so I may try that next. But gosh, this was good.
I'm guessing Shake and Bake is probably not anything very fancy, but we like it and this coating stayed on and was more consistent with the EVOO, etc. moistener.
Has anyone else tried this?