Hearty Homestead Meals: Crispy Tangy Chicken

Yesterday, The Mister discovered a flourishing grape-vine at an unoccupied property near ours. I’m sincerely hoping that the home is still unoccupied this winter when the vine goes dormant, so I can collect a few canes to plant next spring! The Mister thinks it’s some kind of wine grape – they’re small, sweet, and plentiful. I’m already envisioning grapevines as living shade for the chicken run!

Anyway, the task at hand – delicious chicken. Most of the meat we eat around here is chicken, mostly because it’s so cheap. I buy 10-pound bags of leg quarters for $7 at my closest WinCo. The bag usually makes 3-4 meals for us (although that will change as the children and their appetites grow!).

Chicken can get boring quickly, so the key is to have a variety of ways to prepare the same cut of meat. Without further ado, here’s a recipe for crispy, cheesy, tangy chicken that takes 5 minutes to prepare.

Crispy Tangy Chicken

6 servings

6 pieces bone-in chicken, skinned and trimmed

1/4 cup mayonnaise

1/4 cup shredded Parmesan cheese

1/4 cup seasoned bread crumbs

Arrange chicken pieces in a greased pan. Take the mayonnaise out of the jar and put it into a separate dish so that the entire jar doesn’t get contaminated by the raw chicken.

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Using a knife, spread about 2 teaspoons of mayonnaise onto each piece of chicken. This seems like a lot, but a lot of it will melt off. The purpose of the mayonnaise is to seal the juices into the meat to keep it moist.

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Next, sprinkle shredded Parmesan cheese over the chicken pieces. I don’t really measure, I just make sure there’s a fair amount on each piece of chicken. It’s probably about 2 teaspoons per piece of chicken.

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Last, sprinkle the seasoned bread crumbs over the chicken. The bread crumbs need to be in a fairly thin layer, or they will stay dry and crumbly.

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Bake at 350° for 50-60 minutes, or until juices run clear. Enjoy!

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We think this chicken is particularly good when served with rice and a spinach salad.

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