Bake your Southern-style Fried Chicken
MANILA, Philippines — Southern-style Fried Chicken is often served by casual diners with waffles or pancakes for a hefty breakfast. Breakfast places in the United States always have it in their menu because Americans like it for late breakfast, especially on weekends when they can relax and take it easy, wake up late, and have their breakfast at whatever time they like.
But you can always have their Southern-style Fried Chicken with bread, toast, rice, or even pasta. Have it any way you like it to make you happy.
With this recipe from highly esteemed culinary expert Sylvia Reynoso Gala and son Ernest Reynoso Gala, himself a top-caliber culinary teacher, your Southern-style Fried Chicken can be baked in the oven and not fried. Yes, baked! Make a batch of Southern-style Oven Fried Chicken and enjoy!
Southern-style oven Fried Chicken
Ingredients:
For the chicken:
1 kg. whole chicken, chopped, or 1 kg. chicken breast or chicken thigh fillet
For dipping:
1/4 cup fresh milk
1 whole egg
1 tsp. fine salt
1/2 tsp. pepper
For coating:
1-1/4 cups breadcrumbs
1/2 tsp. fried chicken seasoning
For drizzling:
1/2 cup melted butter
For the gravy:
Pan drippings
1 290-gram can cream of mushroom soup
1/2 cup fresh milk
Procedure:
1. Preheat the oven to 375°F/185°C.
2. Prepare a 13x9x 2-inch pan.
3. Mix together ingredients for the dip. Dip the cut-up chicken or chicken fillet well in it.
4. Combine ingredients for the coating mixture and mix well. Coat the chicken with it.
5. Put chicken in a pan. Drizzle with butter. Bake uncovered for 1 hour. Check drumsticks with a fork for doneness. Blood that flows out should be dark, not pinkish.
6. To make the gravy: Mix pan drippings, cream of mushroom soup, and milk in a saucepan. Stir with a wire whisk over medium fire until bubbly. Remove from fire. Transfer to a condiments bowl and serve with the chicken.
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