Oven Baked Chicken Fry

   Purchasing your beef by the quarter, side or whole you may discover that you have many cuts that you are unfamiliar with. Tenderized round steak is one of these.

    I like tenderized round steak as oven baked “chicken fried steak” both in a breakfast style with hash browns and eggs and dinner style with mashed potatoes or rice and gravy with a hot vegetable and dinner salad. Let’s start with basic shake to bake formula.


2 cup. unseasoned packaged bread crumbs                       1 teaspoon. Onion powder

2 teaspoons of instant chicken broth                                    1 teaspoon. leaf oregano, crumbled

2 teaspoon. paprika                                                                   1 teaspoon. leaf rosemary, crumbled

1 teaspoon. poultry seasoning                                                   1 teaspoon. celery salt                                                                                                                                                                                                       

 1/4 teaspoon course- grind pepper                                          1/4 teaspoon garlic powder (optional)

Combine all ingredients in a tightly covered moisture-proof container. Stir  until well mixed. Use about 1 tablespoon of mixture per serving of cut up chicken parts.      

Dip mixture

2 eggs      

4 tablespoons milk 

(Mixture is for about two to three pieces of meat.)

Dip meat in beaten egg and milk mixture, remove and coat each piece well with your crumb mixture. Bake in a preheated oven at 425°F  cook about 7 minuets to a side, or to taste.

This also works well for pork chops and chicken: cut up whole chicken cook time 20 minutes, turn once at 10 minutes. Pork chop cook time 12 to 14 minutes, turn once half way. Make use of your meat thermometer. Safe temperatures are listed in Food Safety. Oven efficiently and elevation effect cook time. Adjust accordingly.

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2 comments on “Oven Baked Chicken Fry
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