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.


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.


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.


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.


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


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




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