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"White House" Crisp Baked Chicken
1 chicken (3 LBS), cut into pieces (or sub with chicken tenderloins)
Salt & black pepper to taste
1 C flour
1 C breadcrumbs
2 eggs, beaten
Nonstick cooking spray
Preheat oven to 400-degrees F. Wash chicken and pat dry. Season chicken with salt and black pepper to taste. Place flour and breadcrumbs in separate shallow bowls. In a third bowl, lightly beat eggs with a fork. Place each piece of chicken in the bowl of flour. Dip flour-covered chicken pieces in the beaten egg, covering completely. Finally, roll chicken pieces in the breadcrumbs. Place chicken pieces in a baking dish coated with nonstick cooking spray. Bake for about forty minutes. Do not turn chicken as it bakes. Test for doneness by cutting one piece of chicken to make sure the meat has no pink and juices run clear.
Suggestion: Serve with plain couscous and steamed frozen peas (as pictured above).
Shenanchie's Note: The recipe for "White House" Crisp Baked Chicken was derived from a dish featured in A White House Garden Cookbook by Clara Silverstein. In the book, recommended sides included brown rice and fresh sugar snap peas. I served couscous and steamed frozen peas (as pictured above) instead. The chicken dish is very easy to prepare; assembly and cooking time brings a meal to the table in under one hour.
*"White House" Crisp Baked Chicken images (C) Shenanchie. Click on above image to view larger size in a new window.
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