Grampa’s Firehouse Chicken is a delicious, easy meal that is so good, it’s sure to make a regular appearance on your dinner table!
My father-in-law – Grampa to all of us in the family – worked as a firefighter in Brockton, Massachusetts for most of his career. During that time, each firefighter took turns cooking dinner for the rest of the guys working the shift at the firehouse. Grampa developed this recipe (named Firehouse Chicken by our family) one night, and it was an instant hit with the crew!
In fact, it became so popular that Grampa’s Firehouse Chicken recipe was shared among five other firehouses in the city of Brockton, and it became part of the regular menu rotation for years.
Grampa’s Firehouse Chicken is really just a simple variation of breaded baked chicken breast. Before breading the chicken, it’s dipped in a sauce made by mixing together mayonnaise and prepared horseradish. This extra coating keeps the chicken super moist during the baking process, but it also adds a delicious creamy layer with a gentle, flavorful warmth thanks to the horseradish beneath the breadcrumbs.
Although retired now, Grampa still makes his Firehouse Chicken recipe at home, and it has become a regular meal at our house too! (The whole family loves it!)
This recipe was originally published on A Family Feast on November 15, 2012.
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Grampa’s Firehouse Chicken
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings
Description
A delicious variation to your typical breaded boneless baked chicken breast.
Ingredients
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- 1 cup mayonnaise
- 6 tablespoons prepared horseradish
- 3 cups of seasoned bread crumbs or enough to coat chicken
- Non-stick cooking spray
Instructions
- Preheat oven to 425 degrees. Spray a 9X13 baking dish with non-stick cooking spray.
- Trim any visible fat from the chicken breasts.
- Mix mayonnaise and horseradish until blended in a medium sized bowl.
- Spread breadcrumbs out on a plate.
- Dip chicken in mayonnaise mixture on both sides until well coated. Shake off any excess. Then lay chicken in breadcrumbs turning to coat on both sides.
- Place breasts in prepared pan. Spray the top of the chicken with cooking spray until crumbs are coated. (There is enough fat in the mayonnaise that you don’t need any more fat to coat the crumbs so cooking spray works really well to help the bread crumbs brown while baking.)
- Bake at 425 degrees until cooked through, about 20-25 minutes. Cooking time will vary depending on thickness of breast.
- Note: Use the “poke test” to test for doneness. If you poke the thickest part with your finger and it bounces back, it is done. Or, use a probe thermometer inserted into thickest part of the breast and remove from the oven when the internal temperature reaches 155-160 degrees. It will cook a little longer out of the oven with a final temperature of 165 degrees.
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Thank you, Martha. I also wondered if you drained the horseradish before using it?
Hi Karen – No, we don’t drain the horseradish. Even if the horseradish/mayo mixture is a little loose, the breadcrumbs will absorb some of that.
Hi Martha! I am looking forward to trying this chicken recipe. The mayo/horeseradish combo sounds delicious. I watched the video of the recipe being made and the horseradish looked almost creamy. Do you use regular horseradish in the jar — like Gold’s? And, if so, do you drain it first or use the juice as well? Or was it a creamy horeseradish? I just want to make sure I’m following the recipe. It sounds so good — I’d hate to mess it up! Thanks!
Hi Karen – I can see what you mean from the video…we do have a video crew making the recipes and it’s possible the brand she used was creamier than usual (or maybe it wasn’t chilled). But – we use the non-creamy, regular prepared horseradish such as Boar’s Head or Gold’s and that gets mixed into the mayonnaise. Hope you like the recipe!
I added shredded Parmesan to the bread crumbs. Great & easy recipe?
★★★★
Thanks Karen! Great addition!
Talk about spicy chicken!!!! Hubby will love it! What kind of seasoned bread crumbs do you use? Italian or something else? Store bought or homemade? Just want to get this as close to perfect as possible! Thanks!
Hi Barbara – yes – we used Italian bread crumbs. As written, the horseradish doesn’t give it a super spicy flavor – just a gentle heat. But if you want to make it very spicy, you can add more horseradish. Hope you enjoy the recipe!
Tell grandpa that this has now gone to the New York Fire Dept.I am retired firefighter and just gave this recipe to my son in law a Captain for his firehouse to make for dinner 🚒🚒🚒
Hi Larry – I just sent him a note to pass along your comment! (I think he’ll be thrilled!) Thank you! We hope everyone enjoys the recipe as much as we do!
Thankyou for sharing this wonderful recipe. After just one night for dinner, this is now a favourite in our house too. Love the story behind it which I shared with my family as we were enjoying the delicious chicken. I used chicken thighs and only 1 tablespoon of horseradish as it’s not something we have had before and gluten free corn breadcrumbs (to cater for the coeliacs in the family). Hardly a word spoken as everyone was too busy eating. Dad has tagged the one piece left over for his lunch tomorrow!! YUM, YUM, YUM and quick and easy. Happy New Year from my family to yours – Michelle – Monto, Queensland, AUSTRALIA
So glad you (all) enjoyed the recipe Michelle! I’ll be sure to tell Grampa that you enjoyed it too!
I love stories of with a recipe attached! As soon as I saw “grampa’s” I knew it would be good! The addition of horseradish is something I want to experience, thanks for sharing!
Thanks Colleen – I hope you enjoy the recipe – adding the horseradish adds great flavor!
I loved this story! This chicken looks so good while being so simple to prepare. Good job, Grandpa!
Thanks so much Tammy!
Martha, oh my….you and Grampa made us very happy tonight. I’m always looking for new recipes for chicken, this was delish and easy. I purchased a jar of fresh horseradish Saturday, as mine had an expired date, if that that is possible with horseradish!!!
We are celebrating our 50th anniversary in June, and my husband never knows what I’m preparing for dinner after all these years. He is always on board when I try new recipes.
I now have a binder for copies of Jack’s and your recipes.
We’re all so glad you and your husband enjoyed the recipe Linda! (My in-law’s celebrated their 62nd anniversary over the winter.) 🙂 Thank you so much for taking the time to write to us – we love hearing from our readers!
that sauce sounds really good
Aww I love the story behind this recipe. It makes it such a special recipe that way! Can’t wait to try it 🙂
Thanks Ashley – I agree! The stories behind the recipes are the best part of what we do…
The mayo/horseradish combo sounds great. For years I have coated in mayo and dipped in corn flake crumbs and a little garlic salt…with a bit of melted butter poured over all before baking. I am for sure going to try your version!!
Your chicken recipe sounds great Sheri! Hope you like this version!
Oooo! Horseradish in the dredging sauce. Grampa is a genius!! I can’t wait to try this one.
Hope you enjoy it as much as we do Kirsten! (The horseradish totally makes it!)