"Arcfus Barcwincle" > wrote in message
...
> When I make a simple baked chicken covered with breadcrumbs and
> spices, the top of the chicken always comes out perfectly crispy,
> while the bottom tends to be a little mushy. I bake it in a basic 6x9
> pan with a rack.
>
> Does it have something to do with the fact that it's "submerged" in
> the pan? Do I need to give it a more wide-open cooking environment?
>
> I'd like to try making some chicken fingers, but baked rather than
> deep fried, to be eaten as finger food. But if I do it my usual way,
> they're not going to be pleasant to pick up with the fingers.
>

Use a very shallow pan and turn them over-pouring off the fat, midway
through.