Oven Baked “Fried” Chicken w/ Twice Baked Red Potatoes

After work last night I came home and thought I’d whip up a nice dinner since Kevin was sleeping and put out some chicken thighs.  I went ahead and cooked up some oven baked panko “fried” chicken.  I wouldn’t really consider this fully oven baked, since I do sear it on the skillet first.  I just don’t know what to call it now, crap.  Delicious.  How about that?

Start off with some chicken thighs, or legs.. whatever pieces you like. Season them.  Usually I prefer to brine them at least 6 hours ahead of time, but I didn’t have 6 hours.  I seasoned them with kosher salt, pepper, poultry seasoning, garlic powder and cayenne.


Crack an egg into a bowl and pour in a bit of milk.  Whisk .  You will be coating your chicken in this first.


Prepare some panko bread crumbs in a bowl.  You will be fully coating the chicken with this after dipping it in the egg mixture.


On a hot skillet with canola oil.  Drop in the chicken thighs skin side down.  You want the pieces to have a nice sear.  I even press down on them firmly with a spatula, the panko will eventually form a nice crust against the skin of your chicken.  Flip once browned and brown the other side.


Transfer your browned chicken pieces to greased oven safe dish.  Preheat your oven to 375°F and bake skin side up for 35-40 minutes.


Twice Baked Red Potatoes.

I took 4 red potatoes and threw them in the microwave for about 7 minutes.  Make sure you poke some holes in them with a fork.  You want them to be soft enough to put a fork in.


Once they are heated, let them cool for a bit.  Cut a small edge off of the potatoes.  Leave enough room so that you can stick your fork in them and scrape out the insides.  It is important that you are gentle when you are scraping the inside of the potato out.  You want them to be as bowl-like as possible, without piercing them through.


Throw the potato guts into a separate bowl.


Add in some fresh bacon crumbles, cheese, herbs, sour cream, butter (I also used duck fat), kosher salt, pepper and garlic powder and mix it all up.


Once that is well mixed, carefully place it back into the potato cups. It’s perfectly okay to overload them a little bit.


Place them in the broiler until golden brown on the top.  Top with sour cream.


The Salad Dressing

I quickly made this from the depths of my mind.  In a bowl I added lemon juice, lemon zest, oil, dijon mustard with whole mustard seeds, kosher salt and pepper.  Whisked it all up and tossed it in some spring greens.


The Finale

I plated it all up and ate all by myself.  It’s okay.  He was tired from night shift.  He did enjoy it today for lunch though!


Delicious stuff!


3 thoughts on “Oven Baked “Fried” Chicken w/ Twice Baked Red Potatoes

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