CRISPY OVEN BAKED CHICKEN TENDERS
Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.
Provided by Nagi | RecipeTin Eats
Categories Baked Chicken Crumbed
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/390F.
- Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Place the Batter ingredients in a bowl and whisk with a fork until combined.
- Add the chicken into the Batter and toss to coat.
Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g
PARMESAN-DIJON CHICKEN
Perfectly seasoned and coated baked chicken breasts. Finally a way to wake up those boring weekday meals.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
- Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
- Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 340, Carbohydrate 9 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 1 g, TransFat 0 g
~ PANKO ENCRUSTED DIJON CHICKEN ~ CRUNCHY & DELISH
A recipe I threw together on a whim and was it ever a hit with my family. I hope you try it sometime. Was so flavorful and crunchy. Enjoy!
Provided by Cassie *
Categories Chicken
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 475 degree F. Spray a large sheet pan with non stick cooking spray. In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.
- 2. In another bowl, mix Panko's with the seasonings.
- 3. Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.
- 4. Repeat and place evenly on baking sheet.
- 5. Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.
- 6. This chicken was awesome, if I do say so myself! Enjoy!
CRISPY HONEY DIJON CHICKEN
Just something I came up with as an alternative to chicken fingers with honey dijon dipping sauce. Very easy to make!
Provided by PalatablePastime
Categories Chicken Breast
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Pound chicken breasts until they are thin.
- Stir together mustard, honey, salt and pepper.
- Spread or paint dijon mixture generously on chicken breasts.
- Crush Ritz crackers into fine crumbs.
- Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
- Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.
EASY CRISPY DIJON CHICKEN
This is sooo easy to make, and everyone thinks you spent a lot of time making it. The cooking technique is what really makes this recipe work so well. You'll probably end up using this technique a lot; I sure do. (I made Kittencal's Easy and Delicious Ranch-Parmesan Chicken this way and it was amazing.) OK, back to the recipe; I use only 1/2 as much butter as the original recipe called for but I am posting it exactly as I received it. I think 2 tablespoons butter is plenty but you judge for yourself. So, keep in mind that you can cut the fat considerably by reducing the butter. I also use regular 1 or 2% milk instead of half and half when that's all I have around. It always comes out delicious. You can use this recipe for pork chops, too.
Provided by Realtor by day
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
- Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
- In one bowl, whisk together the mustard and half and half.
- In another bowl, mix together the cracker crumbs and the cheese.
- When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
- Dip the chicken in the wet mixture; dredge in the crumb mixture.
- This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
- Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
- Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.
Nutrition Facts : Calories 347.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 122.7, Sodium 613.4, Carbohydrate 7.8, Fiber 0.7, Sugar 0.3, Protein 31.8
CRUNCHY MUSTARD CHICKEN BAKE
Provided by Valerie Bertinelli
Categories main-dish
Time 4h5m
Yield 4 to 8 servings
Number Of Ingredients 20
Steps:
- Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
- Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
- Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
- To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
- While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
- Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
- Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
- Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
- Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.
CRUNCHY CRISPY CHICKEN DIJON
Make and share this Crunchy Crispy Chicken Dijon recipe from Food.com.
Provided by Sherrybeth
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse chicken; pat dry.
- Coat chicken pieces with flour, shaking off excess.
- Spread chicken with mustard, then roll in bread crumbs to coat evenly.
- In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.
Nutrition Facts : Calories 342, Fat 14, SaturatedFat 2.3, Cholesterol 96.8, Sodium 307.4, Carbohydrate 16.8, Fiber 0.9, Sugar 1.1, Protein 35
EASY CHICKEN DIJON
This is the basic recipe I use for Dijon chicken, I also substitute cajun seasonings, honey mustard, crushed carlic croutons. This recipe is so easy to mix and match to any tastes or what you have on hand. I also cut one of the breasts into " nuggets " then season, coat and dredge, my DS doesn't know of " Mickey D's " fast food. Easy finger food for toddlers, adjust the seasonings for toddler's taste. You can bake these " nuggets " within the same pan, but adjust baking time down for this size. I also lightly drizzle honey atop his servings, healthier and fun for him to have his own.
Provided by peachez
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Season chicken to your taste.
- In a small bowl, mix well the sour cream and Dijon mustard- set aside.
- Dip each seasoned breast in sour cream/ mustard mixture, coating well.
- Dredge each coated breast in seasoned bread crumbs.
- Arrange pieces in a a 13 x 9 baking pan.
- Bake for 50 minutes or until thickest part is no longer pink.
Nutrition Facts : Calories 311.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 90.8, Sodium 1093.2, Carbohydrate 21, Fiber 2.6, Sugar 1.8, Protein 31.8
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
CRISPY ONION DIJON CHICKEN
Not boring chicken again :) This is zesty and crispy on the outside and juicy on the inside. The french fried onions really make a wonderful coating.
Provided by Karen..
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Just melt, don't cook, butter in small saucepan or microwave.
- Add worcestershire sauce and mustard.
- Dip chicken in butter mixture and coat well with crushed onions.
- Place in baking dish and bake for 45 minutes or until juices run clear.
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