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Chicken Francese

 

I worked at a restaurant when I was in my late teens - they made this recipe for wedding parties.  This chicken is so flavorful, tasty and juicy, that I had to ask about the recipe. Thank goodness I was a friend with one of the chefs.  The restaurant is long gone, but this recipe lives on....

The Recipe -

1 Each - Whole Chicken Cut into Pieces (Cutting Whole Chickens into Pieces Posted 9/3/2015)

1 Cup - All Purpose Flour

1/4 Cup - Processed Parmesan Cheese (You know the stuff - in the green can)

1 Tsp. - Dried Oregano Leaves

1 - Tsp. - Granulated Garlic

1 Tsp. - Granulated Onion

1 Tsp. - Paprika

2 Tbs. - Unsalted Butter - Melted

2 Tsp. - Kosher Salt

2 Good Grinds of Black Pepper

A Dash of Cayenne Pepper (Optional)

 Flour Herbs and Spices

Mix the flours, herbs and spices together.  Coat each piece of chicken well with coating mixture, shake off any excess, and place onto a baking sheet.

 Coated Chicken

 I baked only half a chicken - cutting the breast piece in half.  The reserve flour mixture will go into the freezer for the next time...

 Cover the chicken with foil and place into the refrigerator for at least 8 hours - overnight is better.

 Cover Chicken

 Preheat you oven to 400 degrees f.  Place marinated chicken into oven for 15 minutes.

 Marinated Chicken

 After 15 minutes, bring the chicken out and brush it with butter.  Place chicken bake into oven for 30 minutes.  The chicken will be golden brown.

 Baked Chicken Francese

Enjoy -