Fried & Baked Chicken

This is a dish that seemed quite daunting to me when I first wanted to attempt it. But once you have all the ingredients prepared and laid out, it happens quite quickly. There is a bit of multi-tasking involved but it’s quite easy once you figure it out. I borrowed this recipe from Ina Garten’s Chicken Piccata

Fried and Baked Chicken

Serves: 2


Chicken breast – 450 gms (4 pieces)
Salt to taste
Pepper – 1 tsp
All-purpose flour – 1.5 cups
Egg – 1
Milk/Water – 1 tbsp
Bread crumbs – 1 cup
Grated Parmesan Cheese – 1/4 cup (optional)
Dry thyme – 1/4 tsp (optional)
Butter/Oil – 2 tbsp


  • Pre-heat the oven to 400 degrees Fahrenheit or 200 degrees Celsius
  • Line a baking tray with foil and spray with oil; keep aside
  • Take a wide dish or plate and spread out the all-purpose flour
  • Take another plate and pour a beaten egg mixed with milk
  • In a third plate, spread out a mixture of bread crumbs, cheese and dried thyme
  • Take the first chicken piece and place in between butter paper or cling wrap and beat it out to an even and thin (about 1/2 an inch or so) piece using a rolling pin or meat tenderizer
  • The above step helps ensure the chicken cooks properly and evenly
  • Follow this process with the remaining pieces of chicken
  • Season each piece of chicken with salt and about a 1/4 teaspoon of pepper and set aside
  • Heat a pan (that’s wide enough to hold two pieces of chicken) with a tablespoon of butter
  • Take the first piece of chicken and place in the dish with flour; coat all sides of the chicken evenly and shake off any excess flour
  • Then, place the piece in the egg mixture and coat well
  • Finally, place the chicken in the plate with bread crumbs, cheese and thyme; ensure that all sides are covered
  • Place in the pan on medium to high heat
  • Repeat this process with remaining pieces of chicken
  • Cook the chicken for about 2 minutes on each side before transferring them to the prepared baking tray
  • Bake for about ten minutes and serve hot along with coleslaw, salad or even as a burger!

– For the bread crumb mixture, you can even use seasoned crumbs that are available in stores. I used whole wheat bread crumbs. If you do not have thyme, you can use any dry herb or even finely chopped cilantro. You can play around with this mixture by even adding chilli flakes or finely chopped garlic
– I mix milk with the egg because this helps it stick to the floured-chicken; you could use water instead of milk as well
– I used about a 1/2 tablespoon of butter to pan-fry each piece of chicken; you can use vegetable or olive oil instead

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