This recipe is a version of the flake flaked fried chicken in Operation Frontline’s Eating Right recipe book. It’s always a huge hit and convincingly crispy, juicy and delicious-no deep frying required.
Serves 2-4
- 3 cups of milk
- 1 tsp. lemon juice
- ½ cup whole grain flour
- 1 tsp. each salt and pepper
- 1 Tbsp. mixed dried herbs
- 3 large eggs, well whisked
- 3 cups panko, plain or honey flavored
- 2 tsp. paprika
- pinch chile flakes
- ½ tsp. dried parsley
- 1/3 cup Dijon or whole grain mustard
- ½ cup honey
- 2 Tbsp. warm water
- 1 whole chicken, cut into 8 pieces and skinned
- Baking sheet sprayed with canola oil spray
Preheat your oven to 375 F.
Combine milk and lemon juice in a large glass or stainless steel bowl and whisk well. Combine flour, pepper and dried herbs in another bowl. Combine panko, paprika, chile flakes and parsley in a third bowl.
Put the chicken pieces in the milk/lemon juice mixture and let it soak for several minutes.
Meanwhile, combine the mustard with the honey and water, whisk well.
Remove chicken from the milk mixture and transfer to a wide plate covered with paper towels. Blot the chicken well.
Dredge a piece of the chicken in the flour mixture, covering all parts of the meat. Next, shake off excess flour and dip the chicken piece in the egg. Finally, roll the chicken piece in the panko mixture. Place chicken on baking sheet. Continue with remaining pieces.
Bake at 375 F. for 10-12 minutes, or until chicken registers 160 F on an instant-read thermometer placed in the thickest part of the meat.
Remove chicken to a platter and top with honey-mustard sauce.
