EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
CRISPY RICE CEREAL-COATED FRIED CHICKEN
Rice cereal is not just for breakfast. It also happens to be a great coating for fried chicken. (Just make sure you don't buy the frosted rice cereal.)
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
- Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
- Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
- Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
CRISPY FRIED CHICKEN
If you love Southern fried chicken you'll be amazed with this healthy makeover- some clever swaps mean taste isn't compromised
Provided by Angela Nilsen
Categories Main course
Time 35m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
- Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
- When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
- Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
- Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).
Nutrition Facts : Calories 319 calories, Fat 10.5 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 2.2 grams sugar, Fiber 0.8 grams fiber, Protein 37.1 grams protein, Sodium 0.7 milligram of sodium
CRISPY BAKED CHICKEN
My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.
Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 785mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
CRISPY CHICKEN
For this recipe, I use boneless chicken breasts-one of my favorite quick-cooking cuts of meat. David helps me crumble cereal for the coating. Some of our best quality time is spent in the kitchen.-Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture. , Place in a greased 11x7-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 184 calories, Fat 12g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 520mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CHICKEN WITH CRISPY PANKO COATING
I was looking for a Panko coated,oven baked chicken recipe and couldn't find one that I wanted to try. I did, however, find this and it was really good!
Provided by mydesigirl
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°.
- Line a baking pan with parchment paper.
- Combine the mayonnaise, honey mustard, thyme, and parsley.
- Spread over the chicken to coat thoroughly.
- Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate.
- Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly.
- Arrange chicken on the prepared baking pan.
- Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.
Nutrition Facts : Calories 500.8, Fat 25.3, SaturatedFat 5.3, Cholesterol 79.8, Sodium 934.9, Carbohydrate 38.7, Fiber 1.9, Sugar 5, Protein 28.5
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