Grandma’s Sprinkle Chicken

This may go down in history as my favorite recipe of all time. It’s a recipe for baked, crunchy chicken that, in my opinion, cannot be beat by any “deep fried anything” out there. When this chicken is served at a family event, you better have quick fingers, because it is literally gone as fast as it is served.

I don’t know where this recipe came from. Perhaps you’ll find it on the side of a box somewhere. To me, however, this recipe is as old as I am. My grandmother used to make it for us kids when we would go over to her house for Shabbat dinner.

Here’s what you’ll need:

  • Raw chicken, unbreaded. You can use any chicken. My mom likes to use tenders or wings. My grandmother used to make larger pieces (whole breasts, thighs, drumsticks). Just use whatever you’re comfortable using. For this demo, we used 12 winglets, but we had extra breading left over.
  • 3 tablespoons of mayo
  • 1/4 cup of seasoned Italian breadcumbs
  • 1 cup of cornflake crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon paprika
  • 1/2 teaspoon black pepper
  • (optional) a very small sprinkle of oregano
  • (optional) a pinch of cayenne pepper

Preheat the oven to 400 degrees.

photo 2

If you are using frozen chicken, make sure it is fully thawed. I prefer using fresh chicken.

photo 1

Add the mayonnaise into a large bowl. Then add the chicken. Make sure they are fully coated in the mayonnaise. (Note: If you are using larger pieces, you can coat them one at a time and take them out of the bowl).

photo 4

Put that to the side and grab a second bowl. Add all the dry ingredients to the new bowl.

photo 5

Now you should have your wet, coated chicken and your dry coating. Coat the chicken in the dry coating.

photo 1 (2)

photo 2 (2)

After you coat each piece, place on a rack inside a cookie sheet. This will ensure that the bottom gets nice and crispy.

photo 3 (2)

Put into the oven for 40 minutes or until the chicken is brown and crispy and cooked through. Remember, chicken can be dangerous if eaten raw or undercooked, so don’t be afraid to cut into one of the larger pieces to make sure it’s not pick inside.

And there you have it, crispy, crunchy sprinkle chicken that you and your family will grab up like it’s going out of style!

photo 4 (2)

Advertisements

2 thoughts on “Grandma’s Sprinkle Chicken

  1. Like you mentioned, I think your Grandma’s Chicken Recipe came from the Corn Flakes Box. Glad to get the recipe again. My mother made it when I was growing up. Now I will start using it again. Thanks for sharing.

    • The corn flake box recipe uses milk. The mayo makes the crumbs adhere MUCH better. Also, a friend told me she adds a bit of hot sauce to the mayo. Sounds good and will try that tonight with drumsticks.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s