In article >,
"Kswck" > wrote:

> "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.
>
>

Or use a raised roasting rack in the roasting pan to keep the chicken
suspended up off of the bottom.

Those racks they sell for "beer can" chicken work well also. ;-)