29 September, 2014
Breadcrumb Crust Chicken
I just happened to notice this marinade in Food Lion. It looked a little weird on the shelf. So it caught my attention and I read the bottle.
As I say, I don’t mind trying something new so here goes!!
You will need:
- 1 pack of boneless skinless chicken thighs
- 1 tbsp. seasoned salt
- 2 cups seasoned breadcrumbs
- 3 eggs(beaten)
- about 1/3 of sauce out of the bottle
- I pack of Spanish yellow rice
- 1 large can green beans
This sauce can be used as a marinade also. So I added about a 1/3 cup to the chicken, covered it, and put it in the frig. Mine ended up marinating for 2 days because I forgot about it, but the flavor was wonderful and not vinegar tasting at all. The bottle says to marinate overnight.
Once your chicken is done marinating, pour off excess liquid and sprinkle with salt.
Eggs should be beaten in a bowl large enough to dip the chicken in. I like putting my breadcrumbs on a paper plate. Dip chicken into the egg first, then the breadcrumbs, then place into grease.
I pan-fried my chicken, but you can fry them whichever way you like.
Once you get your first batch of chicken in the grease, prepare Spanish rice according to directions. This rice is excellent and a family favorite.
Prep the green beans also, I like to season mine with a tad bit of seasoned salt, bring to boil, then turn down to super low
When chicken is done, place on paper towels
they turn a nice golden brown. And the crust ends up being just right! YUM!!
Bo and Fat loved the flavor of this chicken, so the marinade was a win!YAY!