Baked Fried Chicken Recipe?

I would love a great, no-fail, easy Baked Fried Chicken recipe.  I have a tried a few and they always leave me wanting.  Either too buttery, too soggy, not seasoned enough for too many steps.  Surely one of you fine ladies has one that you could share.  Please.

French Toast

I tried this recipe today for Sunday lunch and everyone loved it. I can't remember the last time we had french toast, so I had to look up a recipe. This is from allrecipes.com :)

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. 

Meatballs

My family has been requesting Spaghetti with Meatballs lately, so I found this recipe on allrecipes.com and gave it a try. I let them cook in the sauce for about 20 minutes and it turned out great. I used a smaller cookie scoop to make the meatballs easier for my kids to eat. We have also used this to make mini-hamburgers, another request from my kids and I baked them in the oven at 350 for about 15-20 minutes. Both variations were yummy.

1 pound ground beef (I used ground turkey)
3/4 cup italian bread crumbs
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 egg, beaten

combine all ingredients and shape into meatballs.

Honey Lime Chicken Marinade

This makes a great fresh tasting meal when paired with coconut rice and sugar snap peas. I will be making it alot in the summer, I think.

Mix: 1/4 cup extra virgin olive oil

1/4 cup lime juice (the original recipe says to use fresh lime and zest but I just used the bottled kind)

2 Tbsp honey

1/2 tsp cayenne pepper

1 tsp kosher salt

1 tsp freshly cracked black pepper

2 pounds of chicken, cut into wide strips

Put all ingredients in a bag and marinate overnight in the refrigerator. Cool on the grill on medium high until juices run clear (approx. 6-7 min each side).

Black Bean Burgers

Again, this is from America's Test Kitchen's Healthy Families Cookbook. We eat them on hamburger buns with the typical hamburger fixin's or on a bed of salad greens. Tasty.

2 slices high-quality white sandwich bread, torn into pieces (or about 1/2 c. bread crumbs, I use whole wheat)

2 cans black beans, rinsed

2 large eggs

3 T. olive oil

1 t. cumin

1/2 t. salt

1/8 t. cayenne pepper

1 red pepper, stemmed, seeded, and chopped fine

1/4 c. minced fresh cilantro (or 1 T. dried cilantro)

1 shallot, minced (or 1/2 onion, minced)

1. Adjust an oven rack to the middle position and heat the oven to 350 F. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature. (I never toast the crumbs. I just pull them from the freezer and use.)

2. Place 2 1/2 c. of the beans in a large bowl and mash them with a potato masher until mostly smooth. (I used the food processor.) In a separate bowl, whisk the eggs, 1 T. of the oil, cumin, salt, and cayenne together.

3. Stir the egg mixture, tossed breadcrumbs, remaining 1/2 c. beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Divide the mixture into 6 equal portions, about 1/2 c. each, and lightly pack into 1-inch-thick patties.

4. Heat 1 T. more oil in a 12-inch non-stick skillet over medium heat until shimmering. Carefully lay half o f the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.

5. Transfer the burgers to a plate and tent loosely with aluminum foil. Return the skillet to medium heat and repeat with the remaining tablespoon oil and remaining patties. Serve.

Chickpea Cakes with Cucumber-Yogurt Sauce

This is something Ryan and I love (the boys, not so much). It is from America's Test Kitchen's Healthy Family Cookbook.

2 slices white sandwich bread, torn into pieces (or about 1/2 c. bread crumbs--I use whole wheat)

1 cucumber, peeled, halved, seeded and shredded

salt and pepper

1 1/4 c. Greek yogurt (or strained plain yogurt)

6 scallions, sliced thin

1/4 c. minced cilantro (or 1 T. dried cilantro)

2 cans chickpeas, rinsed

2 large eggs

10 teaspoons olive oil

1 t. garam masala

1/4 t. cayenne pepper

1 shallot, minced (or 1/2 onion, minced)

lime wedges

1. Adjust an oven rack in the middle position and heat the oven to 350 F. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature. (I never toast my crumbs; I just scoop them out the of the bucket of crumbs I keep in the freezer.)

2. Meanwhile, toss the cucumber with 1/2 t. salt in a colander and let drain for 15 to 30 minutes. Combine the drained cucumbers, 3/4 c. of the yogurt, 2 T. of the scallions, and 1 T. of the cilantro in a bowl and season with salt and pepper to taste.

3. Pulse the chickpeas in a food processor to a coarse puree with large pieces remaining, about 8 pulses. In a medium bowl, whisk the eggs, 2 T. of the oil, garam masala, cayenne, and 1/8 t. of salt together. Add the processed chickpeas, breadcrumbs, remaining 1/2 c. yogurt, remaining scallions, remaining 3 T. cilantro, and shallot until just combined. Divide the chickpea mixture into 6 equal portions, about 1/2 c. each, and lightly pack into 1-inch-thick patties. (I always end up with about 8 when I measure by 1/2 c.)

4. Heat 2 t. oil in a 12-inch non-stick skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.

5. Transfer the cakes to a place and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining 2 t. oil and remaining cakes. Serve with the cucumber-yogurt sauce and lime wedges.