Oven friend chicken has been around as long as the internet. Actually, it's probably been around longer than the internet. Wow...I've been around longer than the internet. I'm old. And, since I'm old and don't have the energy to do things like make dinner when I come home from work.
Enter, another delicious freezer meal.
Oven fried chicken is easy to make, flavorful, and is great on salads the next day.
This version was adapted from Milk-free Kitchen by Beth Kidder and it creates a golden, crispy, spice-ful chicken dish. And, if you make this ahead of time, all you have to do is pop it in the oven for about an hour.
Ingredients (adapted from Milk-free Kitchen by Beth Kidder)
1/4 cup (1/2 stick) margarine
1 pound chicken tenders
1/3 cup crushed saltine crackers
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
Directions
- Crush crackers and mix in thyme, salt, and pepper.
- Melt margarine in microwave-safe dish.
- Dip chicken in margarine then cracker mixture.
- If freezing, place chicken pieces on a baking sheet and place sheet in the freezer. Once frozen, place chicken in ziplock bag and freeze until needed. When ready to cook, defrost completely and continue with directions.
- Place chicken on baking sheet sprayed with non-stick cooking spray.
- Bake for 45 minutes, turning chicken every 15 minutes until cooked throughly and the outside is crispy.
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