So what is better than one Paula Deen recipe? Well, the answer is two Paula Deen recipes. And neither one had butter. Amazing.
I started with an oven fried chicken recipe. The topping looked good, but she used mustard as the base. But I’m not a mustard person. I thought of using mayo. I searched a little and found another recipe. Also, a Paula Dean for an oven baked chicken with a spicy mayo base. I, of course, did a little modification. She would not recognize them, but we have a very tasty and easy baked chicken that is company ready but weekday simple.
Notes: I did this with bone-in skin-on chicken breast (AKA split chicken breast). It would be fine with any chicken, and I’m looking forward to trying it on skinless boneless chicken breast since it might be a five there.
Preheat oven to 375 convection. Prepare a baking pan by lining with aluminum foil and topping with a rack if you have one. Spray will with PAM.
Pat dry chicken breast.
Split the chicken breast in half.
Mix 1/4 cup mayonnaise, 1/2 t paprika, 1/4 t each of salt, pepper, and garlic powder. Add 1/8 t cayenne and mix well.
Combine 1/2 cup panko breadcrumbs and 1/4 cup Parmesan in a dredging pan or on a large plate.
Paint the breasts on all sides with the mayo paste.
Roll in the breadcrumb mixture and place on the prepared pan.
Sprinkle the top with a little of the leftover breading mix and pat it on a little. Bake at 375 for about 50 minutes to an internal temp of 165.
July 8, 2016