Again looking for inspiration recipes stovetop baked crispy chicken that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious stovetop baked crispy chicken should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of stovetop baked crispy chicken, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare stovetop baked crispy chicken good home, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings required in prepare

1. Prepare 1 package Stovetop stuffing (dry, from package)
2. Prepare Raw chicken breasts, nuggets or tenders
3. Prepare 2 eggs
4. Use Hardened butter

Naturally, size will determine your bake time: Directions. Pat chicken dry, and place, breast side up, on a wire rack set in a rimmed baking sheet. Loosen and lift skin from breasts, thighs, and legs with fingers. (Do not totally detach skin.) Stir together butter, salt, and pepper. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down.

How to cook Stovetop baked crispy chicken:

1. Grind up dry stovetop stuffing into breadcrumbs. I use a magic bullet on pulse but you can use blender, food processor or smash in a bag.
2. In a shallow dish scramble 2 raw eggs
3. Put crushed stovetop stuffing in a large Ziploc bag
4. Dip chicken in egg and add to crumbs in Ziploc bag, shake well (I do about three pieces at a time)
5. Place breaded chicken on foil lined dish
6. Add 2 small pieces of butter on each piece of chicken
7. Bake at 375°F, time depends on size and thickness of chicken. Check to make sure they are cooked through. Let cool 5 min before removing from foil.
8. Done and ready to serve!

Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper. First, the mayo adds a layer of moisture and fat that keeps the chicken itself super juicy while it bakes. Second, and probably most important, the fat helps coat the breading while it bakes, crisping individual breadcrumbs and adding a boost of flavor and fat that mimics pan-fried chicken.

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