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Fake Fried Chicken

Updated on August 18, 2012
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Ingredients

2 lbs thighs(about 8)

2 eggs

1 tbsp oregano

3 tbsp dijon mustard

2 tsp salt

1/2 tsp pepper

splash of milk or buttermilk

splash of your favorite hot sauce

1 cup panko crumbs

honey or catsup




5 out of 5 stars from 2 ratings of Fake Fried Chicken

Cook Time

Prep time: 10 min
Cook time: 37 min
Ready in: 47 min
Yields: Serves 6-8

Directions

  1. Heat oven to 425 degrees F. Set wire rack over baking sheet.
  2. Remove thighs from package and pat dry.
  3. In small bowl, whisk eggs, oregano, Dijon mustard, salt and pepper.
  4. Add splash of milk
  5. Pour Panko crumbs into second bowl.
  6. Dip each thigh into egg mixture and gently shake off the extra liquid.
  7. Roll each thigh in Panko crumbs and set on wire rack over baking sheet. Repeat.
  8. When done, the tops of the chicken will begin to turn golden, juices run clear and the internal temperature is at least 165 degrees F.

NOTE

If you prefer white meat over dark, use 5-6 chicken breasts, which will serve 5-6. Change the bake time to 55 minutes. Use honey and/or catsup as dipping sauce or drizzle over the chicken before serving.

Comments

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    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Ruby, I've made it several times, and it is excellent, especially with homemade fries.

    • Ruby H Rose profile image

      Maree Michael Martin 

      6 years ago from Northwest Washington on an Island

      Yum, never thought of adding a dash of hot sauce. I do love honey mustard on mine! Can't wait to try it!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      It comes out well every time, frogyfish, all the grease comes off the chicken(I LOVE the skin!) and ends up in the pan.

    • frogyfish profile image

      frogyfish 

      6 years ago from Central United States of America

      Yum, this sounds delicious! Never thought of baking it that way either.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Yes, Sparrowlet, which is why I wanted to try it. I think you will enjoy it. It's pretty light.

    • Sparrowlet profile image

      Katharine L Sparrow 

      6 years ago from Massachusetts, USA

      This sounds delicious! I like the idea of baking "fried" chicken!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Thanks! I loved it, because it is not greasy at all, and I love skin, when I do eat meat, which is rare. All the fat drains through the rack onto the pan, so it is totally guilt free without frying, but has the same taste.

    • thelyricwriter profile image

      Richard Ricky Hale 

      6 years ago from West Virginia

      Voted up, useful, and awesome. Everything needed to make your own. I never heard of fake fried chicken before. It looks and sounds like it would be great though:) Great job.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Garnetbird, I think it will help in keeping your blood pressure down, if you skip the skin on the chicken. I have a friend with diabetes, and he walks three miles a day. Over a year, it made a big difference.

    • GarnetBird profile image

      Gloria Siess 

      6 years ago from Wrightwood, California

      I am going to try this..I have diabetes and high cholestreol, so this might work for me!!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      The beauty of this, Stephanie, is that the chicken fat also drips off the rack that it is on, to help keep it as healthful as possible.

    • Stephanie Henkel profile image

      Stephanie Henkel 

      6 years ago from USA

      This sounds like a great way to make chicken. I'm not much for frying, but love the way chicken comes out when it's breaded. I'll try this soon!

    • Perry the Cat profile image

      Perry the Cat 

      6 years ago from Mouskin, Texas

      Ah, well as long as it's chicken, I'm good!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Perry, it is just for you, lovely and moist chicken. That way you can get plenty.

    • Perry the Cat profile image

      Perry the Cat 

      6 years ago from Mouskin, Texas

      Ok, is it the chicken that's fake? Are these human thighs? With eight thighs, I'm guessing spider. How exactly do you bread spider legs? Do you have to take off the fuzz first? Do you shave them or pluck them? It doesn't sound like it would feed too many folks. Does hot sauce really go well with spider?

      I'm confused.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Hope you like it, Tammy. I like to drizzle honey on it just before I eat it.

    • profile image

      Tammy 

      6 years ago

      I will try this when I get home.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      I have made it several times, Organicpixie. You will be pleased with it.

    • Organicpixie profile image

      Organicpixie 

      6 years ago from London

      This sounds yummy, I'm going to give it a go as it's also so simple :)

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