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Friday Feast: Fiery “Fried” Chicken

October 2, 2009

One of the first things I ever learned how to cook was  parmesan chicken. Passed down from an old college housemate, the recipe involved butter, Ritz crackers and parmesan cheese and baking the chicken in the oven. Even though the first try was a little shaky, I always loved the recipe, how easy and tasty it was, and its novelty to me at the time.

Five years later, I found myself being a lot more bold with a similar recipe from Real Simple Magazine. I substituted a few ingredients (a vice my mom is lovingly known for… just don’t say “orange juice” and “pork chop” in the same sentence or she’ll think you’re making fun of her), and the chicken actually turned out wonderfully. So, I’ll share with you the real recipe, along with my substitutions, and you can decide for yourself which is better.

Fiery (and Sweet) “Fried” Chicken

Preparation Time: 15 minutes

Cook Time: 15 minutes

Cleanup Time: 5 minutes


1 tablespoon chili-garlic sauce (I used straight Tabasco sauce.)

3 tablespoons pineapple juice (My “sweet” was strawberry jelly.)

boneless, skinless chicken breasts

3/4 cup bread crumbs (I used Publix-brand Italian bread crumbs.)


3 tablespoons canola oil

  • Heat oven to 450 degrees.
  • In a large bowl, combine the Tabasco, strawberry jelly and a little bit of canola oil.
  • Place the chicken in the bowl and toss to coat.

tossing the chicken

  • In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt and 3 tablespoons canola oil.
  • Working with one piece of chicken at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with remaining breasts.

fiery chicken, pre-baking

  • Bake until cooked through, 12-15 minutes.

post-baked chicken


A little husband nose definitely perked up while the chicken was in the oven: it smelled amazing. To bring it all together, I served homemade biscuits with strawberry jelly, really uniting the flavors of the meal.

This was a great recipe that I will definitely serve again. Maybe I’ll try it next time with the original ingredients…. or maybe not!

3 Comments leave one →
  1. jauberry permalink
    October 2, 2009 9:43 am

    I love your Ponchatoula substitutions! I am excited about making this Friday Feast this weekend.


  1. Friday Feast: Buttermilk Biscuits « Kate Schmate
  2. Friday Feast: Chocolate Chip and Pecan Blondies « Kate Schmate

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