Sunday, August 29, 2010

oven "fried" chicken and foil packet potatoes


This chicken recipe is a great alternative to the deep fried version.  I was a little worried about the flavor results of dipping the chicken in a mayo milk mixture but it really comes out great.  You can't taste the mayo flavor at all.  It keeps the meat nice and moist while the Old Bay gives it a nice kick.  I usually take the skin off of the chicken because I'm not a huge fan of it.  But leaving it on works fine too, it's just a matter of preference.  If you do leave the skin on, be sure to get the mayo/milk mixture under the skin of each piece of chicken.  I lay the chicken pieces on a rack inside my cookie sheet, this makes the bottoms of each piece nice and crisp too!

If you do have 15 minutes during the witching hour to stand at the counter  to peel and chop, these foil packet potatoes are a great side dish.  I have never prepared them longer than 2 hours ahead of time.  The potatoes may brown if prepared the night before.

Prep Ahead Plan:  Take 10 minutes and prepare the chicken the night before.  Cover the pan with foil and refrigerate overnight.  (It doesn't need to sit overnight).

Oven "fried" chicken 


  • 2 pounds chicken pieces with skin on or off (thighs and drumsticks work well)
  • 1 cup dried panko bread crumbs
  • 1 t garlic powder
  • 1 t salt
  • 1 t ground black pepper
  • 1 t
  • 1 t Old Bay seasoning
  • 1/2 teaspoon paprika
  • 1/2 cup mayonnaise whisked with 1/2 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, Old Bay and paprika.
  3. Coat the chicken pieces with the mayo/milk mixture. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish or on a rack in a baking dish and bake for 45 minutes or until juices run clear.

Foil Packet Potatoes

4 medium red or baking,peeled and cut in bite-size pieces
1 small onion, chopped

1 or 2 garlic cloves, crushed
2 T olive or vegetable oil
1 teaspoon kosher salt
1/2 t dried rosemary or some chopped fresh (or whatever herbs you have on hand)
1/4 teaspoon pepper
4 (14-inch) sheets aluminum foil

Heat oven to 450 degrees F. Center onion in center of each piece of foil. Layer potatoes evenly on top of onion. Drizzle with oil, sprinkle with salt, rosemary or other herbs and pepper. Close foil packet and bake for 25-30 minutes on cookie sheet in oven.

Serve as a side dish.

Makes 4 servings.

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