Kicking Boring Chicken to the Curb
When you are looking for something crispy and delicious, but aren’t keen on a ton of calories or frying action over hot oil, these baked chicken breasts are perfect. I usually serve them atop some Sesame Mandarin Salad for added crunch, but you can also top them with a bit of Sweet Thai Chili Sauce for a little kick. The technique of dredging chicken in seasoned flour, spraying with cooking spray and then baking is a nice trick anytime you want chicken cutlets without the frying. I use this technique for a spin-off of Chicken Cordon Bleu – I’ll try to post that recipe soon as it looks gorgeous without any work at all. For that matter, with crispy slices of this chicken over a bright green and gold salad, you’ll have the same sexy results with the same amount of work (read: none). Let’s dredge!
Crispy Ginger Chicken
2 boneless, skinless chicken breasts, trimmed of fat
1 tbs. of soy
2 tsp. of salt
1/3 c. of flour
1 tsp. of garlic powder
1 tsp of ground ginger
1/2 tsp. of white pepper
cooking spray (the olive oil version is nice)
Preheat the oven to 350°. Set out two shallow bowls and a cookie sheet lined with foil and lightly coated with cooking spray. In the first bowl, beat the egg and soy together. In the second bowl, blend the flour, garlic powder, ginger, and white pepper. Dredge the chicken breast in the flour mixture, then the egg mixture and finally the flour again. Place on the baking sheet, and then repeat with the second chicken breast. Gently spray the tops of the chicken breasts so as not to blow all the flour off the chicken. Bake until the chicken is cooked all the way through and when sliced, the juices run clear, about 20 minutes. Let rest for 2-3 minutes and then slice thinly.