Kittencals Crispy Garlic Baked Chicken Recipes

KITTENCAL'S CRISPY COATING MIX FOR MOIST OVEN BAKED CHICKEN

Steps:

• Wash chicken pieces in cold water (leave the chicken moist so the coating will hold on to it) set aside.
• In the plastic mixing bag that comes with the coating mix, combine all ingredients (except the chicken pieces) and shake bag to combine thoroughly.
• Set oven to 425°F.
• Set oven rack to lowest-bottom position.
• Line a large 15-inch baking sheet with foil, and spray with non-stick cooking spray.
• Shake each piece of chicken in the bag to coat thoroughly with mixture and place on the baking sheet.
• Repeat with the remaining chicken pieces.
• Bake for 45 minutes (you might have to bake for about 5 minutes more if the backs are attached to the legs).
• *NOTE* Sometimes if you are using frozen defrosted chicken there might still be some water left in the chicken that will come out when baking, if you find that there is a lot of water in your pan about halfway through baking, just carefully remove the pan with a towel or oven mitts and hold over the sink to drain the water, and place back in the oven to bake (just enough to drain, careful not to remove the chicken from the pan and throw into the sink!).
• The less water in the bottom of the pan the crispier you chicken will be).

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
• In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
• In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
• Dip chicken in butter mixture; then in crumb mixture.
• Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
• Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

CRISPY ROASTED CHICKEN

Steps:

• Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
• Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
• Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
• (Optional: Cover and refrigerate for 12-24 hours.)
• Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.
• Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.
• Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.
• Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

KITTENCAL'S CRISPY GARLIC BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Set oven rack to lowest position.
• Grease a small baking sheet.
• In a shallow bowl combine melted butter with 1-1/2 teaspoons garlic powder and (if using) 2 teaspoons Dijon mustard.
• In another bowl combine all breading ingredients (remove about half to another small bowl to add in as needed).
• Dip the breast into the melted butter turning a few times to coat generously, then coat in the breading mixture pressing down firmly with hands to adhere the coating to the breast (you may need to turn the chicken breast a few time to coat well).
• Place on baking sheet.
• Continue with remaining chicken adding in more breading to the bowl as needed to coat the chicken.
• Bake for about 35-40 minutes or until the chicken is cooked through.

KITTENCAL'S EASY OVEN-BAKED BARBECUED CHICKEN

Steps:

• Set oven to 350 degrees F (set oven rack to bottom position).
• Grease a jelly-roll pan (it is best to cook the chicken on a rack that fits in the jelly-roll pan, if you do not have a rack then just sit the chicken in the pan).
• Pat chicken dry using paper towels, then place skin-side down on the jelly-roll pan.
• Season the chicken with seasoned salt, garlic powder and black pepper.
• Turn skin-side up and season again.
• Cover the pan with foil and bake for 45 minutes.
• Remove from oven and carefully drain all fat from the pan.
• Pour the barbecue sauce over the chicken turning the pieces over to coat with the sauce (place skin-side up again in pan).
• Return to oven UNCOVERED and bake for about 30 minutes more or until if cooked through.

KITTENCAL'S EASY MARINADE FOR GRILLED CHICKEN

Steps:

• In a large bowl mix all ingredients together until well blended.
• Add in chicken pieces, cover and refrigerate for 6-8 hours.
• When ready to grill, remove the chicken from the marinade and pat dry with paper towels.
• Season the chicken with seasoning salt and pepper, then grill.
• There is enough marinade for up to 10 pieces of chicken.
• Delicious!

KITTENCAL'S GARLIC FRIED CHICKEN BREAST

Steps:

• In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
• Place the chicken in the mixture and refrigerate for 1 or more hours.
• In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
• Heat 1 cup oil in a heavy skillet to 350 degrees F.
• Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
• Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
• Remove to paper towels or a brown paper bag to absorb the oil.

EXTRA-CRISPY GARLIC BAKED CHICKEN

Steps:

• Set oven to 425 degrees F (set oven rack to lowest position).
• Grease a 15 x 10-inch baking sheet.
• In a large heavy resealable plastic bag combine the cornflake crumbs with the next 7 dry ingredients.
• Moisten each piece of chicken under cold water then shake off excess water (the chicken must be slightly wet for the crumb mixture to adhear to the chicken).
• Place 1 or 2 pieces of chicken into the bag and shake to coat with the crumb mixture, then place skin-side facing up onto the baking sheet.
• Continue with remaining chicken pieces.
• Bake for 40 minutes (the chicken will continue baking when removed from the oven).