CHICKEN FRENCH FRY CASSEROLE
This is ultimate comfort food, and oh so good! One of my family's favorites. You can add all sorts of things, we like to add chopped serrano peppers occasionally for a little spice. I am estimating with the spices, I just sprinkle them in myself! I have also frozen this recipe for OAMC.
Provided by chelleshocked
Categories Chicken Breast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken breasts up into bite sized pieces and brown a a large skillet with the butter.
- Preheat oven to 350 degrees F.
- In a large casserole dish, combine french fries, cream of mushroom soup, milk, onion powder, garlic powder, and about half the cheese.
- Stir in browned chicken.
- Top with remaining cheese, then sprinkle with paprika.
- Bake uncovered for 1-1/2 hours, until fries are completely soft.
Nutrition Facts : Calories 383.2, Fat 21, SaturatedFat 10.9, Cholesterol 72, Sodium 808, Carbohydrate 25.9, Fiber 1.9, Sugar 1.9, Protein 22.3
OVEN FRIED CHICKEN AND FRENCH FRIES
A brilliant, healthier alternative to fried chicken and French fries without losing irresistible flavour and crunch.
Provided by English_Rose
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 400°F In a small bowl whisk the egg, egg white and Dijon mustard until smooth.
- Place the Melba toast, thyme, rosemary, oregano, garlic powder, salt, black pepper and cayenne pepper and blitz to create textured breadcrumbs (leave some pieces about the size of currants).
- Dip a chicken breast in the egg mixture, coating it thoroughly and then dredge in the breadcrumbs, patting and turning frequently until well coated.
- Place the chicken on a baking sheet and bake for three minutes, and then lightly spray the top of each chicken breast with oil.
- Bake for five minutes more then turn. Spray lightly with the oil again and bake for a further six minutes. This recipe works well with any piece of chicken (with or without the bone). Use skinless legs, thighs or breasts.
- Meanwhile, remove the potato strips from the iced water and pat dry.
- Put potatoes and salt in a plastic bag or lidded box and spray with oil for about three seconds. Shake, to coat the potatoes well with oil and salt.
- Lay the potatoes on a baking tray, ensuring they do not touch each other, and spray lightly with the oil. Bake for about seven minutes, turn, bake for a further seven minutes and turn again and bake for another five minutes until golden and cooked. Serve immediately.
Nutrition Facts : Calories 384.3, Fat 4.2, SaturatedFat 1, Cholesterol 121.3, Sodium 596.8, Carbohydrate 48.2, Fiber 5.2, Sugar 1.6, Protein 36.6
CHICKEN AND FRIES
These crispy chicken and fries are inspired by the chicken basket at Reddi Chick in Santa Monica, CA.
Provided by Claire Thomas : Food Network
Time 3h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the chicken: Preheat the oven to 425 degrees F. Combine the salt, sugar, garlic powder onion powder, paprika, pepper and turmeric. Reserve 2 tablespoons of the seasoning for the fries. Pat the chicken dry with paper towels. Liberally sprinkle some of the remaining seasoning inside the chicken. Brush the outside of the chicken with the melted butter and sprinkle with the rest of the remaining seasoning, Roast the chicken until the thickest part of the thigh reaches 165 degrees F, about 1 1/2 hours. Remove the chicken and cover with aluminum foil for about 20 minutes.
- For the fries: Heat the oil in a deep heavy pot over medium heat until it reaches 350 degrees F. Meanwhile, slice your russets into fries about a 1/4-inch thick, skin on. When the oil is ready, add a third of the fries and stir once with some tongs just to make sure they don't clump together. Cook until a deep golden brown, 10 to 15 minutes. Cook the remaining fries in batches. Set aside on a tray lined with paper towels. Immediately sprinkle with the reserved chicken seasoning.
- Serve the chicken with the fries.
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
CHICKEN AND FRENCH FRIES
I came up with this on one of those nights when you just limited on what you cook.
Provided by Heather Stallings @sissy6878
Categories Chicken
Number Of Ingredients 3
Steps:
- Lay out a 2 ft length of foil on a cookie sheet.
- Lay chicken breast on foil.
- Add french fries to the top.
- Add one tab of butter for each chicken breast and season to your liking.
- Close up foil into a pouch.
- Bake at 400 degrees for 1 hr to hour and half depending on the size of the chicken breast.
CHICKEN FINGERS AND FRIES
Make and share this Chicken Fingers and Fries recipe from Food.com.
Provided by DayJahView
Categories < 60 Mins
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Tenderize chicken breast and marinade in oyster sauce overnight. Peel and cut potatoes with a french fry cutter. Toss with olive oil coating evenly. Place single layer on a cookie sheet. Bake in 350 degree oven for 30 minutes, turn all and bake ten minutes more or until golden brown. Meanwhile, Stir together the flour, cornstarch and remaining spices. Cut chicken breasts in 1/2/ inch strips. Soak strips in milk then coast completely with flour mixture. Beat eggs well and coat floured chicken strips in the egg. Fry in olive oil (up to 1/2 cup) on medium high heat for 15 minutes, turning regularly until all sides are golden brown. Drain on paper towel. Serve with ketchup and cold beer. Enjoy!
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