TULIP - Oven Baked Chicken

[Jazz]

This dish can be prepared well in advance of being served and it will not become tough as regular fried chicken... it can also be served hot or cold

<span style="font-weight: bold"><span style="text-decoration: underline">INGREDIENTS</span></span>

1 chicken cut up or parts
2-4 cloves of garlic
2 stalks escallion
thyme (a sprig or abt. 1/4 tsp dried)
1 tbsp vinegar
3 tsp salt
1 tsp sugar
1/2 tsp pepper
any other herb or poultry seasoning u like with chicken
1/2 cup white breadcrumbs

<span style="font-weight: bold"><span style="text-decoration: underline">SAUCE</span></span>

1/2 cup evaporated milk
1/2 cup tomato ketchup
2 tbsp melted margarine

<span style="font-weight: bold"><span style="text-decoration: underline">METHOD</span></span>

1. preheat oven to 350
2. mix sauce ingredients and leave to blend
3. rinse chicken in lime water and drain
4. Cut up garlic, escallion and thyme very fine and blend in blender with 1 tbsp. vinegar. Season chicken with these and leave to soak for 10 minutes
5. Season chicken with dry ingredients (salt, sugar, pepper etc.)
6. Add sauce to chicken and marinate for at least 30 minutes
7. Place chicken in greased shallow baking tin, sprinkle on dry (not brown) bread crumbs
8. Bake for exactly 1 hour no longer (if oven is hot check on it in 40-45 minutes)

[Tulip]

Re: TULIP - Oven Baked Chicken

Aww Jazz, you remembered!

This looks good girl. I will definitely have to try it. Do you take the skin off the chicken or leave it on when you cook it?

[Jazz]

Re: TULIP - Oven Baked Chicken

I usually skin chicken before any type of cooking... I guess it's a matter of preference.

I know someone who does it with the skin on and she swears its much better that way

[Tulip]

Re: TULIP - Oven Baked Chicken

I usually do to so that sounds like a plan. I actually was wondering how I would deal with eating cold skin so alright we are on the same page.

[Ja. Jewel]

Re: TULIP - Oven Baked Chicken

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Jazz</div><div class="ubbcode-body">I usually skin chicken before any type of cooking... I guess it's a matter of preference.

I know someone who does it with the skin on and she swears its much better that way </div></div>

I think if you leave the skin on it will hold the moisture in better &amp; turn out juicier....you can always take it off after it's cooked if you don't want to eat it!

[Tulip]

Re: TULIP - Oven Baked Chicken

I can see how leaving on the skin would make it juicier, but pulling it off afterward would be taking away the good stuff off on the outside.

[Seveen]

Re: TULIP - Oven Baked Chicken

i eat it the way it's served skin, no skin - i eat it - chicken y'all

does fried chicken have skin?

if you cook with the skin make sure the skin is browned and cooked and don't add any extra oil - and pour off some of the oil that will come from the chicken - then add your seasonings and sauces - IMHO

[Ja. Jewel]

Re: TULIP - Oven Baked Chicken

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body">i eat it the way it's served skin, no skin - i eat it - chicken y'all

does fried chicken have skin?

if you cook with the skin make sure the skin is browned and cooked and don't add any extra oil - and pour off some of the oil that will come from the chicken - then add your seasonings and sauces - IMHO

</div></div>

I agree, Seveen....about the oil part, because when the chicken is being browned or fried, skin on, nuff a the grease comes out in the pan....I pour off almost all the oil when I make brown stew &amp; just leave enough in the pan to brown up the seasoning a little &amp; then add water and put the chicken back in the pan. As far as fried or jerk chicken, when the skin is brown &amp; crispy it tastes great, although probably not the most healthy, low cal item to eat...lol!

[Tulip]

Re: TULIP - Oven Baked Chicken

Ok, I'll have to give this some thought. I will not deny that some freshly fried chicken out of a pan of hot oil tastes good when the skin is nice and crispy. But I rarely fry chicken. Whatever way I prepare it, I usually remove the skin.

But for this particular recipe that can be served hot or cold, I don't think I want to deal with no cold chicken skin.

I really am excited about trying it though and will probably do it next week. I'm thinking Tuesday.