Baked Chicken Pieces
Crispy baked chicken pieces coated in seasoned cracker meal, offering a flavorful, crunchy exterior perfect for lunch or snacks, enjoyed over several days.
Ingredients
Instructions
- Rinse chicken pieces and set in a colander to drain, then in a large bowl, mix cracker meal and Lawry's seasoning.
- Roll chicken in cracker meal mixture and set aside.
- In a large bowl, mix eggs and evaporated milk.
- Roll chicken in egg mixture, then thoroughly back in cracker meal and set on a platter.
- Cover chicken with wax paper and refrigerate for about 4 hours or overnight.
- Brown chicken in lard and set on a rack in a baking pan; add a little water.
- Cover with foil and bake at 350°F for 2 to 2 1/2 hours.
- Let cool to a warm temperature and serve.
Tips & Substitutions
For a crunchier texture, consider using panko breadcrumbs instead of cracker meal. Adding spices like paprika or garlic powder to the cracker mixture can elevate the flavor. If you want a lighter option, try using egg whites instead of whole eggs. Marinating the chicken in buttermilk before breading can also enhance juiciness, similar to techniques used in Cajun Pork Chops.
Serving Suggestions
Serve the baked chicken with a side of mashed potatoes and green beans for a classic meal. It pairs beautifully with Chicken Salad With Twist for a refreshing contrast. For a complete dinner, consider adding a light salad to balance the richness of the chicken.
Storage & Reheating
Leftover baked chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This method helps maintain the crispiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Pieces contains roughly 18 calories, with 1g protein, 3g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken pieces for this recipe?
Yes, you can use skinless chicken pieces, but note that the coating may not adhere as well without the skin's natural fat. To help the coating stick, you might want to marinate the chicken in a bit of oil or buttermilk before breading.
What can I substitute for lard in this recipe?
If you prefer not to use lard, vegetable oil or melted butter can be good substitutes. Both options will provide a similar cooking fat that helps achieve a golden-brown crust.
Is it necessary to refrigerate the chicken before baking?
Refrigerating the chicken allows the coating to set and helps it adhere better during cooking. If you're short on time, you can skip this step, but for the best results, it's recommended to let it rest in the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).