1 Video | Photo: Breaded Chicken Marsala Recipe
Ingredients
- 1/2 cup soy sauce
- 1/2 cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup canola oil
- 1 whole chicken, cut into 10 pieces (the 2 breasts split into 2 even pieces; 2 wings; 2 drumsticks; and 2 thighs)
- 1 cup toasted bread crumbs
- 3 tablespoons unsalted butter, melted
- Kosher salt
- Lemon wedges, for garnish
Directions
In a bowl large enough to hold all of the chicken, whisk together the soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, and canola oil. Remove the skin from the breast and thigh pieces and submerge the chicken in the marinade. Refrigerate for at least 3 hours or overnight.
Preheat the oven to 400 degrees F.
In a medium bowl, combine the bread crumbs and butter. Mix to blend. Season with salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off the chicken pieces, and roll them in the breadcrumbs. Take care to bread all sides of each piece. Arrange them in a single layer on a baking sheet and place in the center of the oven. Bake until the pieces are cooked through (internal temperature of 155 to 160 F) and the chicken and bread crumbs are golden brown, 25 to 30 minutes. Serve with lemon wedges.
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By kbgas_11903876
Albuquerque, Ne...
on May 25, 2013
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Alex had a very similar recipe in the Parade Magazine May 10-12 2013 issue. That is the one I used as a template. First - buy a GOOD organic chicken. It makes all the difference in the world. Because of the comments about saltiness I use 1/4 C low sodium soy sauce, 3/4 C dry sherry, 1 tsp Tabasco, and used 5 tbsp unsalted butter mixed with 1 1/2 C (half dry bread crumbs and !/2 Panko .Everything else the same. This was really delicious - juicy, flavorful - definitely a KEEPER! Thanks Alex.
By ezman1980
on May 08, 2013
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recipe is very easy to follow. the marinade was a bit saltier than im use to. before marinating, i read more of the reviews. i was starting to wonder if the chicken would come out as salty as everyone claimed. so in order to take advantage of the salt, i added some orange zest and juice. i used panko bread crumbs and only half the chicken was skinless. not salty at all. kinda plain actually. more can be done to help improve this recipe
By escape824
on February 25, 2013
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I followed the recipe exactly; the chicken looked beautiful, but we did not like it. I would not make it again.
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