Chelseys Crispy Cheddar Chicken Recipes

CRISPY CHEDDAR CHICKEN WITH LOADED BACON MASHED POTATOES & ASPARAGUS

Steps:

• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop chives. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you'll use the rest of the seasoning and cheese later), salt, and pepper.
• • Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet (for 4 servings, spread out across entire sheet). • Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use all the mayo); mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on top rack for 5 minutes (you'll add the asparagus then).
• • While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. • Meanwhile, place bacon* in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
• • Once chicken has roasted 5 minutes, remove sheet from oven. • Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) • Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.
• • To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in half the bacon and half the chives. Season with salt and pepper.
• • Divide chicken, potatoes, and asparagus between plates. Top potatoes with remaining bacon and remaining chives. Serve.

CRISPY CHEDDAR CHICKEN

Steps:

• 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
• 2. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
• 3. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CRISPY CHEDDAR CHICKEN

Steps:

• Cut each chicken breast into 3 large chunks.
• In a small food processor grind up the ritz crackers.
• Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
• Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
• Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
• Sprinkle the dried parsley over the chicken.
• Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
• Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.