Baked “Chicken Dance” Chicken Breasts

This is a variation on previous 52SundayDinner where we cooked Jumbo Buffalo Wings.  The main difference is that in this recipe we add eggs and lemon juice to thicken the crust. Yes, it is a bit like Shake & Bake, but it is from scratch.

Ingredients

• 6 Pounds – Fresh Skinless Boneless Chicken Breasts (not frozen)
• 1 1/2 Cup – All-Purpose Flour
• 2 Teaspoons – Salt
• 1 Teaspoon – Cayenne Pepper
• 1 Teaspoon – Finely Ground Black Pepper
• 2 teaspoon – Creole Seasoning, like Tony Chachere’s Original Creole Seasoning
• 1 Teaspoon – Garlic Powder
• 1/2 Cup – Salted Butter
• 1 Each – Egg
• 1 Each – Large Lemon, Juiced
• 1 Each – One Gallon Zippered Clear Storage Bag

Preparation

1. Cover a large cookie sheet with heavy duty aluminum foil.
2. Grease foil with vegetable oil.
3. Preheat oven at 425 degrees
4. Combine Flour, Salt,, Black Pepper, Cayenne Pepper, and Creole Seasoning, and garlic  powder in a large zippered bag.
5. Add the juice of one large lemon to one egg in a bowl approximately 8″ and beat until it is a properly blended.
6. Coat each chicken breast and add 3 or 4 at a time to the dry mix.
7. Seal the bag with a little extra air, grab a junior chef, and let them do the Chicken Dance to coat the chicken with the dry mix!
8. Repeat until you have placed all the coated chicken breast on the cookie sheet.
9. Distribute the butter evenly among the breasts.
10. Bake on medium rack for 40 minutes.
11. Turn chicken over and cook for an additional 40 minutes, or until golden brown.
12. Enjoy!

This beats deep fat fried chicken any day.  The chicken will be juicy and delicious, and pretty spicy.  Slice and serve with rice or potatos.

Serves  8 adults and a bunch of dancing “chicks”