Jean Anderson's Crispy Baked Chicken

June 12, 2008 9:56:26 AM PDT
Keep the Butcher at Bay Ingredients:
  • One 3 1/2 pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 3 garlic cloves, minced
  • 2 cups bread crumbs
  • 2/3 cup freshly grated Parmigiano-Reggiano
  • 2 teaspoons kosher salt
  • Freshly ground black pepper, to taste
  • Directions:

    Preheat oven to 350 degrees F.

    In a small saucepan, combine the butter and garlic. Heat over medium-high heat until the butter has melted. Pour into a large bowl and cool to room temperature.

    In a large bowl mix the bread crumbs, cheese, salt and pepper. Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.

    Arrange the chicken in one flat layer on a large baking sheet. Drizzle on any of the remaining melting butter.

    Bake until lightly browned and just cooked through, 50 to 60 minutes.

    Recipe courtesy of Sara Moulton from her book "Sara Moulton Cooks at Home"; Broadway Books, 2002


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