Linda’s Fake and Bake Chicken: A Crispy, Juicy, and Effortless Delight

Craving the crispy, satisfying crunch of fried chicken but dreading the mess and fuss? Look no further! Linda’s Fake and Bake Chicken recipe is your answer. This method delivers incredibly juicy chicken with a remarkably crispy coating, all without deep frying. It’s a game-changer for weeknight dinners, family gatherings, or any time you need a quick, crowd-pleasing meal. This recipe captures all the deliciousness of fried chicken but involves baking instead of frying, and is therefore much healthier. It’s a delicious and simple recipe for an entire chicken or cuts of chicken such as legs, wings or breasts. This will quickly become a family favorite.

## What Makes Linda’s Fake and Bake Chicken So Special?

Several key elements contribute to the success of this recipe:

* **The Brine (Optional but Recommended):** A brine infuses the chicken with moisture and flavor, ensuring a juicy and tender final product. A simple saltwater and sugar brine makes a world of difference.
* **The Buttermilk Soak:** Buttermilk tenderizes the chicken, adds tang, and helps the breading adhere beautifully. The acidity of the buttermilk breaks down the proteins in the chicken, resulting in incredibly tender meat.
* **The Crispy Coating:** The combination of breadcrumbs (often panko), flour, and spices creates a flavorful and textured crust that rivals fried chicken. Panko breadcrumbs are crucial for achieving that extra-crispy texture. The recipe can be modified to suit your preference of spices and herbs.
* **The Baking Method:** Baking the chicken ensures even cooking and eliminates the need for large amounts of oil, making it a healthier alternative to frying. The indirect heat allows the chicken to cook through while the coating browns to perfection.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients for Linda’s Fake and Bake Chicken. Feel free to adjust the spices to your liking!

**For the Brine (Optional):**

* 4 cups water
* 1/4 cup salt (kosher or sea salt recommended)
* 1/4 cup sugar

**For the Chicken:**

* 3-4 pounds chicken pieces (bone-in, skin-on preferred – thighs, drumsticks, breasts, wings)
* 2 cups buttermilk
* 1 tablespoon hot sauce (optional, for a little kick)
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**For the Coating:**

* 1 1/2 cups all-purpose flour
* 1 1/2 cups panko breadcrumbs
* 1/4 cup cornstarch (optional, for extra crispiness)
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional, for heat)

## Step-by-Step Instructions: From Prep to Perfect Crispy Chicken

Follow these detailed steps to recreate Linda’s Fake and Bake Chicken and impress your family and friends.

**Step 1: The Brine (Optional but Highly Recommended)**

1. In a large bowl or container, combine the water, salt, and sugar. Stir until completely dissolved.
2. Place the chicken pieces in the brine, ensuring they are fully submerged. You may need to weigh them down with a plate or bowl.
3. Cover the container and refrigerate for at least 2 hours, or up to 8 hours. The longer it brines, the juicier the chicken will be. However, avoid brining for longer than 8 hours, as the chicken can become too salty.

**Step 2: The Buttermilk Soak**

1. Remove the chicken from the brine and discard the brine solution. Rinse the chicken thoroughly under cold water and pat it dry with paper towels.
2. In a large bowl, combine the buttermilk, hot sauce (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
3. Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours. This allows the buttermilk to tenderize the chicken and infuse it with flavor.

**Step 3: Preparing the Coating**

1. In a large, shallow dish or baking pan, combine the flour, panko breadcrumbs, cornstarch (if using), paprika, garlic powder, onion powder, dried thyme, dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and cayenne pepper (if using). Mix well to ensure all ingredients are evenly distributed.

**Step 4: Coating the Chicken**

1. Remove the chicken pieces from the buttermilk marinade, allowing any excess buttermilk to drip off.
2. One piece at a time, dredge the chicken in the breadcrumb mixture, pressing firmly to ensure the coating adheres well to all sides. Make sure the chicken is completely coated.
3. Place the coated chicken pieces on a wire rack set over a baking sheet. This allows air to circulate around the chicken, promoting even browning and crisping.

**Step 5: Baking the Chicken**

1. Preheat your oven to 400°F (200°C).
2. Lightly spray the coated chicken pieces with cooking spray. This helps the breading to brown and crisp up nicely. You can also drizzle a little melted butter over the chicken for extra richness and flavor.
3. Bake for 40-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to ensure accurate doneness, inserting it into the thickest part of the chicken without touching the bone. The cooking time will vary depending on the size and thickness of the chicken pieces.
4. If the breading starts to brown too quickly, loosely tent the chicken with foil during the last 10-15 minutes of baking to prevent burning.

**Step 6: Resting and Serving**

1. Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in even juicier chicken.
2. Serve Linda’s Fake and Bake Chicken hot, with your favorite sides such as mashed potatoes, coleslaw, corn on the cob, or a simple green salad.

## Tips and Tricks for the Best Fake and Bake Chicken

* **Don’t overcrowd the baking sheet:** Bake the chicken in batches if necessary to ensure even cooking and browning. Overcrowding will cause the chicken to steam instead of bake, resulting in a soggy crust.
* **Use a meat thermometer:** This is the best way to ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).
* **Experiment with spices:** Feel free to customize the spice blend to your liking. Add a pinch of chili powder for extra heat, or a dash of smoked paprika for a smoky flavor. Other spices and herbs like rosemary, sage, or marjoram can also be added.
* **Add cheese to the coating:** For a different flavor, you can add cheese to the coating. Combine equal parts breadcrumbs and grated parmesan cheese and use that for the breading on your chicken.
* **Adjust baking time according to chicken pieces:** Chicken legs and wings will generally take less time to bake than chicken breasts. Be mindful of the cooking time to avoid over-drying some of the pieces.
* **Make it gluten-free:** Substitute the all-purpose flour with a gluten-free blend and use gluten-free breadcrumbs. Make sure to check the labels of all ingredients to ensure they are gluten-free.
* **Use pre-cut chicken pieces:** Save time by using pre-cut chicken pieces from the store. This is a great option for busy weeknights.
* **Prepare ahead of time:** You can brine the chicken and prepare the breading mixture ahead of time. Store the brined chicken in the refrigerator for up to 24 hours, and the breading mixture in an airtight container at room temperature. Assemble and bake the chicken just before serving.
* **Make a dipping sauce:** Pair your Linda’s Fake and Bake Chicken with your favorite dipping sauce. Ranch dressing, honey mustard, barbecue sauce, or a spicy aioli are all great options.
* **Use different types of breadcrumbs:** You can use different types of breadcrumbs to create different textures and flavors. Try using Italian breadcrumbs, seasoned breadcrumbs, or even crushed crackers.

## Variations and Additions

* **Spicy Fake and Bake Chicken:** Add more cayenne pepper or a pinch of chili flakes to the breading for a fiery kick. You can also add a dash of hot sauce to the buttermilk marinade.
* **Lemon Herb Fake and Bake Chicken:** Add lemon zest and chopped fresh herbs like parsley, thyme, and rosemary to the breading for a bright and flavorful twist.
* **Parmesan Fake and Bake Chicken:** Add grated Parmesan cheese to the breading for a cheesy and savory flavor.
* **Honey Garlic Fake and Bake Chicken:** After baking, brush the chicken with a honey garlic glaze for a sweet and sticky finish. To make the glaze, combine equal parts honey, soy sauce, and minced garlic in a saucepan and simmer until thickened.
* **BBQ Fake and Bake Chicken:** Toss the baked chicken in your favorite barbecue sauce for a classic and satisfying flavor.

## Serving Suggestions

Linda’s Fake and Bake Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few serving suggestions:

* **Classic Comfort Food:** Serve with mashed potatoes, gravy, and green beans for a hearty and satisfying meal.
* **Picnic Perfect:** Pack it for a picnic with coleslaw, potato salad, and corn on the cob.
* **Quick and Easy Weeknight Dinner:** Serve with a simple green salad and your favorite bread or rolls.
* **Party Platter:** Cut the chicken into smaller pieces and serve it on a platter with a variety of dipping sauces for a fun and crowd-pleasing appetizer.

## Storing and Reheating Leftovers

* **Storing:** Leftover Linda’s Fake and Bake Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat the chicken in the microwave, but it may not be as crispy.

## Linda’s Fake and Bake Chicken: The Perfect Alternative to Frying

Linda’s Fake and Bake Chicken is a delicious and healthier alternative to traditional fried chicken. It’s easy to make, requires minimal effort, and delivers incredibly crispy and juicy results every time. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal for a special occasion, this recipe is sure to become a family favorite.

So ditch the deep fryer and embrace the ease and deliciousness of Linda’s Fake and Bake Chicken. You won’t be disappointed!

## Nutrition Information (approximate, per serving)

The nutritional information can vary greatly depending on the specific ingredients used and portion sizes. However, here is an approximate estimate per serving (based on a 4-piece serving, including skin and bone):

* Calories: 400-500
* Fat: 20-30g
* Saturated Fat: 5-8g
* Cholesterol: 150-200mg
* Sodium: 500-700mg (depending on the brine and seasoning)
* Carbohydrates: 20-30g
* Fiber: 2-3g
* Sugar: 5-10g
* Protein: 30-40g

**Note:** These values are estimates only. For accurate nutritional information, calculate based on the specific ingredients and quantities you use.

Enjoy your delicious and crispy Linda’s Fake and Bake Chicken!