Because you are dingy!!!!
to you from a nice little cookbook, 'a Chef's Journey...Home' The breading is what I use for fish and/or chicken pieces. I didn't want to gointo too much detail with the chicken in the book, so I just suggested using breasts cut in "tenders" - but I don't do that. I just use any and all chicken pieces. Be sure to spray everything well so nothing sticks.
------
I started “oven-frying” trying to help my family eat more healthy – but we found we would eat oven-fried catfish or chicken even if it wasn’t healthy, it’s that good!
Oven-Fried Catfish or Chicken
1/2 cup all-purpose flour
1 egg
1/2 cup grated Parmesan cheese
3/4 cup whole wheat flour
1/2 cup crushed cornflakes
1 1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
2 Catfish fillets cut in half crosswise
Preheat oven to 375°F.
Have three shallow bowls at hand. In one, put the all-purpose flour; in the next, mix the egg with 1 T. water; and in the third, mix together the Parmesan, flour, cornflake crumbs, paprika, salt and pepper.
Coat each piece of catfish with the plain flour, and then dip in egg wash, then in the Parmesan/cornflake mixture.
Place fish on a baking sheet that has been sprayed with cooking spray. Spray the tops of the fish also. If you have time, let the fish sit in the refrigerator for an hour before baking. Bake for 15 minutes, turn each piece over, being careful not to loosen the crust on the bottom; continue baking for 10-15 minutes more. Cook the fish just to an internal temperature of 140°F.
Serves 4
CJ’s tip: For chicken, use 2 breasts, each cut in thirds crosswise. Dip as for catfish and bake for 20 minutes, turn the pieces over being careful to keep the crust intact; continue baking for 15-20 minutes until no longer pink and internal temperature is 160°F.
-------
Let me know how you like it - yea or nay!