Challenging Chicken
Posted by Gina on Oct 31, 2008
Last night I baked chicken. I wet the chicken and rolled it in flour (a southern flour mix that comes in a box) and baked it at 400 degrees (per the instructions on the box) for 45 min. to 1 hour. I baked chicken breasts, legs and one thigh. After baking, some of the crust on the chicken was a little black, some of the crust was just right, but some spots on a few pieces still had the flour on it that did not brown. What did I do wrong to make it not bake evenly. I have never had this happen
before. I do use shake and bake a lot on my baked chicken and it always cooks evenly and the skin browns evenly. Please help. Thank you.
I hope I’ll be able to help, but this is pretty mysterious! My first thought is that you didn’t do anything wrong. I am guessing that the packaged flour mix was perhaps not the proper balanced blend that it usually is. I suggest this because you implied that you have made this dish successfully many times before. If the flavor was a bit different from what you are used to then I would say this is probably the answer.
Another thought is that the chicken itself may have had some inconsistencies in the skin and just didn’t cook up as usual. These could have been pockets of fat or water under the skin that caused uneven browning.
Hope this helps.