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How To Cook Oven Fried Chicken In A Parchment Bag
Cooking with Parchment Bags
I recently discovered this great little gadget on the supermarket shelf--parchment bags. Unlike using parchment paper, which you have to cut into shapes, then fold and secure to make sure liquid doesn't leak out, these slick bags have all the benefits of parchment paper but without the hassle!
I recently tried baking salmon in parchment bags and had a delicious couple of meals from the perfectly cooked, tender salmon fillets.
While I use PaperChef parchment bags that I found at the local supermarket, there are other brands out there and on line that will do the trick equally well.
It's as simple as opening the bag, spraying with homemade cooking spray in this case or adding a wee bit of liquid and vegetables, sealing and placing on a cookie tin or jelly roll pan. Pop it in the oven, bake usually 30-60 minutes tops (even less for fish)--and voila--tender, juicy result and relatively no cleanup!
Don't forget for snacks and desserts that parchment bags are a great way to do things like spicy popcorn or baked apples.
I happened to want to cook the chicken legs I had thawed out and thought what if? What if I put them in the parchment bags and baked them? As it turns out, this will be my favorite recipe for oven baked chicken for company and everyday cooking!
- 6 organic chicken legs, substitute regular or use chicken thighs
- 1 cup panko or regular bread crumbs
- 1/3 cup unbleached flour
- salt and pepper to taste
- 1 to 1-1/2 cups low-fat buttermilk
- cooking spray light mist
- 2 parchment cooking bags
Oven Baked Fried Chicken in Parchment Illustrated Guide
- Preheat oven to 375 degrees.
- Wash chicken legs thoroughly and drain in colander.
- Be sure and clean the sink afterwards with hot soapy water and run any items used when handling chicken through the dishwasher to avoid bacteria.
- Pat chicken dry with paper towels.
- Combine panko crumbs, flour, salt and pepper--add spices if desired.
- Ready a cookie sheet or jelly roll pan large enough for 2 parchment bags.
- Pour low-fat buttermilk into a shallow bowl.
- Dunk each chicken leg into the buttermilk.
Remove chicken legs and let drain on a paper towel lined plate to absorb some of the moisture.
Roll each chicken leg lightly in panko (or bread crumb) and flour mixture. They do not have to be completely covered.
Place chicken legs on a plate and open parchment bags. Place bags on cookie sheet and spray inside lightly with cooking spray.
Place 3 or 4 breaded chicken legs inside each prepared and sprayed parchment bag.
- Place bag on cookie sheet or jelly roll pan. Fold bag edges down 3 or 4 times to seal. Place in preheated 375 degree oven.
- Cook for 30-45-60 minutes. It depends on how fat the chicken legs are and how many are in each bag.
- Remove from the oven after the shortest time and peak inside the bag--be careful as the bag has a lot of steam stored inside!
- Note that the bag should be pleasantly golden brown when the legs are nearing full cook time.
- Remove from the oven and let sit for 5-10 minutes before opening the bags.
Open bag carefully as steam may still be trapped inside. Remove with tongs to a plate. These are delicious hot or cold!
Parchment Bags and Chicken
Remember that any recipe you find that is cooked in parchment can be transferred to a parchment bag.
Just substitute the bag for the parchment paper part. You'll save time and have less clean up.
Don't overstuff the bags--it's better to allow room for the steaming that is the "essence" of cooking in parchment or en papillote.