This chicken has a spicy, crunchy crust that keeps it very moist on the inside. The secret to the great crust is basting: Without basting, the flour-cheese coating would stay dry, but when you baste the chicken with the pan drippings, it helps set the Parmesan crust, making it crispy and golden.
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If you don’t have herbes do Provence on hand, substitute dried thyme or sage or another favorite dried herb.
Simple and flavorful . I definitely will make this again and share the recipe with my friends. I think I will try it with almond flour next time as one of the other reviewers suggested
a WONDERFUL addition to our regular chicken dishes. Easy and tasty. My husband usually prefers boneless, but said that this is now his favorite chicken I make! I found that there was not a lot of "juice" to baste the chicken with, so added a bit of butter to melt during the cooking.
Add our little family of 2, as being completely sated from another Abigail Johnson Dodge contribution. And here I thought, she was all about pastry! This chicken had more going for it than even classic fried chicken. It was so flavorful and the little bit of fire from the Cayenne, was the perfect foil for the richness of the dish. This was totally "makeagainable", and will be on our rotation.Cheers all,Jeff
I've made this chicken as a regular weekday night meal due to it's simplicity and the wow factor at the dinner table. This is a low carb meal as well if you replace the flour with almond flour. Also, this is a great make ahead meal if you prep the mix and store in a baggie. It's very similar to a common chicken bake mix but without the preservatives and triple the taste! I highly recommend this recipe for time pressed families as well as those looking for another way to use an economical cut like chicken legs. Don't delay and make it tonight!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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