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.

Arcfus Barcwincle wrote:

> 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.

Have you tried turning them over half way through?
Goomba

"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.

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. ;-)

On Thu, 18 Nov 2004 23:47:16 GMT, "Kswck" > wrote:


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

Do you mean pour the fat out of the pan? There's none on the chicken.
I probably should have specified that I'm talking about boneless
skinless.

In article >, Arcfus Barcwincle > wrote:
>On Thu, 18 Nov 2004 23:47:16 GMT, "Kswck" > wrote:
>
>
>>Use a very shallow pan and turn them over-pouring off the fat, midway
>>through.
>
>Do you mean pour the fat out of the pan? There's none on the chicken.
>I probably should have specified that I'm talking about boneless
>skinless.

And tasteless. ;-)

Cheers, Phred.

--
LID

"Arcfus Barcwincle" > wrote in message
...
> On Thu, 18 Nov 2004 23:47:16 GMT, "Kswck" > wrote:
>
>
>>Use a very shallow pan and turn them over-pouring off the fat, midway
>>through.
>
> Do you mean pour the fat out of the pan? There's none on the chicken.
> I probably should have specified that I'm talking about boneless
> skinless.
>

There shouldn't be any fat on boneless/skinless.
Try cooking on a rack.

Arcfus Barcwincle wrote:

> 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.

Remove as much fat as possible. Grease the pan and drizzle a little oil or
melted butter. Cook at 425 about 20 minutes each side.