Trouble With Toast

Recipe: Fiery “Fried” Chicken | April 7, 2008

This is a great recipe if you’re looking for something relatively healthy and easy to throw together. The coating ensures that the chicken comes out VERY moist, though next time I’ll add more chili sauce, as the spice factor wasn’t up to snuff for me. Served with herb-roasted potatoes and fresh green beans, this was a satisfying and simple weeknight meal. Thanks, Real Simple magazine!

  • 1 tablespoon chili-garlic sauce (found in the international aisle of most supermarkets)
    3 tablespoons pineapple juice
    4 6-ounce boneless, skinless chicken breasts
    3/4 cup bread crumbs
    Kosher salt
    3 tablespoons canola oil

Heat oven to 450° F.

In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.

In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, about 12 to 15 minutes. Note: in my oven, 15 minutes was enough to cook the chicken through, but it didn’t give the coating a chance to brown and crisp. After the baking period, I broiled the meat on high for a few minutes on each side, and that did the trick.




  1. What the?! This isn’t fried! I want a recount!

    I mean, I’m sure it’s good… but you can’t tease me with fried chicken.

    Comment by I-66 — April 7, 2008 @ 1:25 pm

  2. Aw, sorry hon–that’s why the word was in quotation marks. 😉 Sorry to have gotten your hopes up. Perhaps REAL fried chicken should be on my list of things to master.

    Comment by bettyjoan — April 7, 2008 @ 3:22 pm

  3. How did you make your herb roasted red potatoes?

    Comment by Demetrius — April 9, 2008 @ 6:08 pm

  4. I chopped up (coarsely) as many potatoes as would fit in my 9×13 baking pan. I mixed about a cup of oil (olive or vegetable, whatever you’ve got in the cupboard) with a bunch of dried herbs and seasonings–oregano, parsley, thyme, a little paprika, red pepper flakes, whatever you like–and then I poured the mixture over the ‘taters. Then I baked it at 425 degrees for about an hour, stirred everything around to distribute the flavors, and then baked at 400 for about another hour. Usually, I refrigerate the potatoes overnight and then heat them in a skillet the next day, so they get good and browned and crunchy. However, if you want to eat them right away, you can put them under the broiler for a few minutes to get a similar effect.

    Comment by bettyjoan — April 9, 2008 @ 7:04 pm

  5. Do I get credit for the potatoes??????? 🙂

    Comment by Mom — April 14, 2008 @ 1:47 am

  6. Oy. Okay, readers, my mom is the one who passed on the recipe for the roasted potatoes (and, to add insult to injury, I usually have to call her to remember what temperature she uses)! Happy? 🙂

    Seriously, one of the reasons I enjoy this dish so much is that my grandfather used to LOVE it–and when I whip up a batch, I always try to get the ‘taters as crispy as possible, just the way he would have liked.

    Comment by bettyjoan — April 16, 2008 @ 1:11 am

  7. […] Fiery Fried Chicken […]

    Pingback by Old reliables « Trouble With Toast — June 8, 2009 @ 1:12 pm

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