CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
RANCH OVEN FRIED CHICKEN
A crispy Oven Fried Chicken recipe that's baked in the oven but tastes like it's deep-fried!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
- Pour salad dressing into a medium bowl.
- In a large, shallow dish, combine bread crumbs, Corn Flakes crumbs, sugar, paprika, onion powder, garlic powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated (the crumbs will almost look like wet sand).
- Pat the chicken dry; season with kosher salt and pepper.
- Coat chicken pieces in Ranch salad dressing. I like a thin layer of the dressing, so I use a brush to coat the chicken. If it's easier, you can also just dip the chicken directly in the Ranch, then shake off any excess. Coat chicken with Corn Flakes mixture, pressing gently to help adhere.
- Arrange chicken on prepared wire rack. Bake for about 40-50 minutes, or until chicken reaches an internal temperature of 165° F. Check the chicken after the first 20 minutes - if the breading starts to get too dark, tent loosely with foil for the remainder of the cooking time. If you're using bone-in chicken breasts, you will need to bake them for longer.
Nutrition Facts : ServingSize 1 serving, Calories 931 kcal, Carbohydrate 73 g, Protein 74 g, Fat 38 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 328 mg, Sodium 2261 mg, Fiber 4 g, Sugar 8 g
CRISPY FRIED CHICKEN AND ONIONS
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours.
- Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet.
- Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350 degrees F and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.
CRUNCHY FRENCH ONION CHICKEN
Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!
Provided by Janine S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
- Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
- Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 622.8 calories, Carbohydrate 32.1 g, Cholesterol 112.4 mg, Fat 40 g, Protein 27.8 g, SaturatedFat 11.4 g, Sodium 731.3 mg, Sugar 0.1 g
BUFFALO CHICKEN ONION RINGS RECIPE BY TASTY
Here's what you need: cream cheese, buffalo sauce, chicken, shredded cheddar cheese, dry ranch dressing mix, large onions, all-purpose flour, eggs, panko breadcrumbs, oil
Provided by Matthew Johnson
Categories Appetizers
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a bowl, combine the cream cheese, buffalo sauce, chicken, cheddar, and ranch. Mix with a fork until smooth and evenly mixed.
- Cut each end of the onion, peel of the papery onion skin, and cut the onion on its side into large rings.
- Separate the large slices into its separate layers.
- Put the rings on a parchment paper-lined sheet tray. Take the chicken mixture and press a small amount against the inside of the onion creating a ring shape of the mixture with a hole in the middle.
- Freeze until solid. Usually 3-4 hours.
- Heat a pot of oil to 375˚F (190˚C).
- Set up a breading station by placing flour, beaten eggs, and panko bread crumbs into separate bowls.
- Working quickly, bread each frozen ring by coating in flour, then dredge in egg and lastly in bread crumbs. Transfer to a baking dish.
- Carefully lower two coated rings into the oil and fry for about 3 minutes or until golden brown. Continue this until all of the rings are fried.
- Serve warm with blue cheese, ranch, or more buffalo sauce.
- Enjoy!
Nutrition Facts : Calories 401 calories, Carbohydrate 41 grams, Fat 14 grams, Fiber 1 gram, Protein 24 grams, Sugar 4 grams
ONION FRIED CHICKEN
Could fail-proof, finger-lickin' good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that's simply delicious and so full of flavor, you'll be tempted to double it even without "company" coming! TIP: Use leftover french-fried onions to dress up green beans or add to sour cream for topping baked potatoes later.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 321mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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