Microwave Oven-Fried Chicken

Fried chicken flavor without dragging out the deep fryer. This retro trick coats chicken in seasoned crumbs and lets the microwave do the cooking, so there is no bubbling oil, no splatter and no greasy cleanup.

A dip in milk helps the crumb coating, a mix of seasoned bread crumbs and cornflake crumbs, cling to each piece, while paprika adds color and a faint smoky-sweet warmth to the crust.

The arrangement matters more than you might think in a microwave. Put the bigger, meatier pieces around the outside of the dish and the smaller ones in the center, since microwaves cook from the edges inward. Rearranging halfway through keeps everything cooking evenly.

A five-minute rest under foil lets the juices settle and the coating firm up. Serve it hot off the plate or chilled for a picnic, since it is good both ways.

Pro Tips

• Pat the chicken completely dry before coating, so the milk and crumbs grip instead of sliding off.
• Use a non-metallic, microwave-safe dish, and leave it uncovered while cooking so the coating sets instead of steaming soft.
• Check that the chicken is fork-tender and the juices run clear before resting. Microwave wattages vary, so add a minute or two if needed.

Variations

• Stir cayenne, garlic powder or dried herbs into the crumb mix for extra flavor.
• Use crushed crackers or panko in place of the cornflake crumbs.
• Finish under the broiler for a minute if you want a deeper, browner crust.