Best Baked Country Chicken Recipes

BAKED CINNAMON BREAD CASSEROLE WITH AL FRESCO COUNTRY STYLE CHICKEN BREAKFAST SAUSAGE

Steps:

• 1. Place the bread cubes,sausage and cranberries into a lightly greased 3-quart shallow baking dish. Toss to mix evenly.
• 2. Beat the egg substitute, skim milk and vanilla extract and cinnamon in a medium bowl with a whisk.
• 3. Pour the egg mixture over the bread cubes.
• 4. Stir and press the bread cubes into the egg mixture to coat.
• 5. Refrigerate for 1 hour or overnight.
• 6. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean.
• 7. Sprinkle with the confectioners' sugar. Serve with butter and syrup if desired.

COUNTRY BAKED CHICKEN

Steps:

• Place chicken in a large bowl and cover with water.
• Add 2 tsp salt and stir it around.
• Let chicken rest in the salted water for 20 minutes.
• Preheat the oven to 375.
• Drain chicken well.
• Pour the melted butter over the chicken, and stir it around to coat the chicken well.
• Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
• Add any remaining butter to the chicken in the pan.
• Mix the flour and the pepper in a small bowl.
• Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
• Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
• Bake in the oven for about 45 minutes.
• Time will depend on which chicken parts you are using.
• Breasts take less time than thighs.
• I use a meat thermometer (to about 175) to tell when it's done.
• If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.

BAKED COUNTRY CHICKEN

Steps:

• Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
• Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.