More chicken questions?!
Answers: if you coat boneless chicken breasts in flour and then put them in the oven what does it do? like flavor wise,?
i would coat in a wet batter. meaning mix egg, milk and flour until cake like consistancy. dip the chicken and immediately drop onto a pre-heated cookie sheet sprayed liberally with nofat cooking spray. to get crispy batter in the oven, cook chk 375 for like 45 min then up the degree to 450 for like 10 min. keep an eye not to burn it.
you can also skillet cook battered chk using chk broth from the can which acts to keep from sticking to the skillet and absorbs into the meat for tender juiciness. use a lid on the skillet to keep in the juice and evaporate slowly over medium heat for about 30-45 minutes.
sounds very bland. At least add some salt and pepper, personally I would tenderize the chicken breasts, coat in flour, dip in beaten egg, then dip in flavored italian breadcrumbs and fry in garlic and veggie oil.
Nothing really. I always add some salt and pepper, and you could add some dried herbs like thyme, sage rosemary etc to the flour or bread crumbs.
If you're JUST going to dip the chicken in flour - or even a seasoned flour -, it won't do anything. The only thing you'll do is make the flavor of raw flavor more pronounced and noticeable.
Your best bet is to wash the breasts, put them on a pan season them with a little salt and pepper. I prefer sprinkling a little onion powder and garlic powder and a little paprika for color.
Preheat the oven to 350 F. Bake the chicken until done - usually not longer than 20 or 25 minutes. BUT it all depends on the thickness of the chicken breasts.
When done: take out the chicken. Let it sit about 10 minutes. THEN Serve it with your favorite veggies. Enjoy!
Thanks for asking your Q! I enjoyed taking the time to answer it!
VTY,
Ron Berue
Yes, that is my real last name!
You need more than that to make them taste good. Use a half/half mixture of flour and bread crumbs or crushed corn flakes. Use either a whole beaten egg or egg white to help the coating stick. Also spice up the coating mix with salt, pepper, cayenne, etc. I also spray the chicken with a light spritz of Pam on each side. This helps to keep the chicken moist and give the flour coating a nice crust.
Nothing if you just use flour...add salt and pepper and other spices that you like....garlic, onion, oregano, sage...etc. Roll the chicken in buttermilk first then dredge in the flour/spice mixture. This will make a nice crunchy coating after you fry it in oil. Good luck and enjoy