Inspired by my Fresh and Easy Chicken recipe a couple days ago, this Boiled Baked Chicken recipe has become one of the top 3 recipes of mine. My #1 recipe is ice cream. No, not ice cream that I make myself. Just ice cream in general. I know that makes no sense, but whatever. Not everything has to make sense. Case in point: people who let their dogs lick them on the lips when they know damn well their dog has been licking his/her own ass consistently for the past 5 years. On with the recipe.
Marinate your chicken for 24 hours in your favorite marinade. Store bought marinade can be used just in case you don’t want to make your own marinade from scratch. For this recipe, I used the same marinade as my Fresh and Easy Baked Chicken recipe. For marinating instructions you can reference said post.
Please be sure to defrost your chicken before boiling. After defrosting, take a knife and cut a small slit in your raw chicken. This will help cook your chicken all the way through. Now boil your chicken in the same marinade you marinated the chicken in. To boil properly, boil your chicken at high temperature until the water starts to rumble. Once the water starts rumbling turn the heat down to medium-low, cover and let the chicken boil for 20-25 minutes.
Pour some bread crumbs in a container. Seriously, I never knew that you can buy breadcrumbs at the grocery store until about 3 years ago. My dumb ass always thought you had to make breadcrumbs on your own by dehydrating bread slices. Then again, I didn’t start to cook for myself until 2.5 years ago and ate dangerous amounts of Jack In The Box. So, with that said, let me pass this knowledge on to you. If you don’t know where to find breadcrumbs, don’t you worry, your local grocery store should have plenty stocked on their shelves.
Pre-heat your oven to 400 degrees.
At this point your chicken should be nice and boiled. Now take your chicken straight from the hot, boiling pot and roll your chicken in the bread crumbs.
Put your breaded chicken in the oven. Cook for 6-8 minutes or until golden brown.
Frying can make chicken a bit rubbery at times and we all know that frying foods isn’t the healthiest option. Boiling can make chicken way too moist. Have you ever tried to eat the skin of boiled chicken? The texture is like eating a tree slug with goose bumps and…THAT IS JUST BOO BOO SAUCE WITH A SIDE OF YUCKYTORI!!!
The thing I love about this recipe is the chicken has a crunchy outside from being breaded and baked, yet the inside of the chicken is moist and slides off the bone from being boiled. Also, by marinating the chicken, you get more flavor than regular fried chicken. Did I mention that baking and boiling are both healthier than frying?
Cooler than a polar bears toe nail.
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6 responses so far ↓
1 megan // Jan 20, 2010 at 12:18 pm
I’ve never heard of boil then bake chicken. Learn something new every day
When I boil chicken, I used the leftover broth later to make chicken and dumplings. After the broth has cooled, cover it & let chill in the fridge over night. The next day, skim off the fat with a slotted spoon, throw the fat out & heat the broth up to boil the dumplings. If you use the broth without chilling overnight, your dumplings will have fat floating at the top when you eat the leftovers. Yuck. Here is the recipe I use. It’s from a famous boarding house restaurant (I suggest using less than the recommended 1 tsp of pepper, though). I wonder how the marinade would affect the dumplings’ taste ?
Mrs. Wilkes Chicken and Dumplings
2 1/2 pounds chicken, disjoined & ready to cook
Cover with water in saucepan, sprinkle with one tsp salt & one tsp pepper. Boil over medium heat for 30 minutes. Pour off broth, use for dumplings.
Broth:
Place the chicken in a saucepan and cover with water. Sprinkle with salt and peper. Boil over medium heat for 30 minutes. Pour off broth, use for Dumplings.
Dumplings:
2 cups all purpose flour
1/2 cups milk(Plus 1 1/2 cups milk)
1/2 cup water
Salt and pepper
Mix in bowl and knead into another bowl of flour until dough is firm. Mash flat on floured surface. Let stand about 10 minutes. Roll out with rolling pin until knife blade-thin. Cut into 2” squares. Drop into boiling broth. Cook about 10 minutes on high heat. Reduce heat to low and return chicken to pot. Pour in 1 1/2 cups milk into mixture and stir. Remove from heat. Add salt and pepper if needed.
2 Caleb // Jan 22, 2010 at 3:37 pm
That dumpling recipe is just way out of my league. It’s on another galaxy even. I wouldn’t mind eating it though.
3 megan // Jan 22, 2010 at 8:03 pm
It’s a lot easier than it looks. But hey, I’ll cook it for you & whoever else happends to be around if you’re ever down in Florida. I heart dinner parties
4 megan // Jan 22, 2010 at 8:06 pm
ETA: No wonder it looked complicated. I put the “make the broth” part down twice. This should’ve been left off:
“Broth:
Place the chicken in a saucepan and cover with water. Sprinkle with salt and peper. Boil over medium heat for 30 minutes. Pour off broth, use for Dumplings.”
5 megan // Jan 25, 2010 at 11:36 am
“I would love to have a feature recipe from you on this site if you’re down to do it. Show ‘em how it’s really done.”
That sounds cool. I ran across this old article today and went “oh hey, that’s what I should make”:
http://www.npr.org/templates/story/story.php?storyId=88746746
I’m running over to the Dollar Tree & Dollar General stores today to see what I can come up with. I’ll send you my finished recipe
6 Caleb // Jan 25, 2010 at 3:26 pm
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