Orange Crumbed Baked Chicken Recipes

BAKED ORANGE CHICKEN (AIR FRYER OR OVEN)

Steps:

• Preheat the air fryer to 400°F.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
• Arrange a portion of the chicken pieces in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
• Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.
• Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
• Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
• Remove the chicken pieces from the oven or air fryer and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

ORANGE CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Melt the butter in a baking dish.
• Combine bread crumbs, salt, and orange peel in a shallow dish.
• In a small bowl, beat eggs and orange juice together until well blended.
• Dip chicken parts in the egg mixture; coat evenly with crumb mixture.
• Roll chicken in melted butter.
• Arrange chicken (skin side down) in baking dish.
• Bake 30 minutes.
• Turn chicken and cover with foil.
• Bake 30 additional minutes.

BAKED CRUMBED CHICKEN.

Steps:

• Pre heat oven to 220 degrees celcius.
• Wash and pat chicken dry. Combine flour, sesame seeds, paprika, per peri and baking powder in a clear plastic bag.
• Beat eggs and milk in a bowl.
• Pound garlic and salt in a pestle and mortar till fine.
• Rub this mixture all over chicken pieces.
• Dip chicken pieces in egg mixture and then shake them in plastic bag to coat them evenly with the flour mixture.
• Arrange chicken pieces in an oven proof baking dish, skin side up.
• Pour melted butter margarine and butter evenly over chicken pieces and bake in oven for 40min- 1 hour or until evenly browned and chicken is done.

ORANGE-CRUMBED BAKED CHICKEN

Steps:

• Preheat the oven to 350°F, spray a nonstick baking sheet with nonstick cooking spray.
• In a small bowl, combine the orange juice, mustard and salt.
• On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot and pepper.
• Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides.
• Place the chicken on the baking sheet.
• Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.

CRUMB-COATED BAKED CHICKEN

Steps:

• Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray; set aside. , In a shallow bowl, combine buttermilk and hot pepper sauce. In another shallow bowl, combine the bread crumbs, cornmeal and seasonings. Dip chicken in buttermilk mixture, then roll in crumb mixture. Place bone side down in prepared pan., Spritz chicken with cooking spray. Bake at 425° for 15-20 minutes. Remove from oven; spritz again with cooking spray. Bake 15-20 minutes longer or until a thermometer reads 170°.

ORIGINAL WEIGHT WATCHERS ORANGE CRUMBED BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees. Spray a nonstick baking sheet with nonstick cooking spray.
• In a small bowl, combine the orange juice, mustard and salt. On a sheet of wax paper combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet.
• Bake 15 minutes, turn over and bake until cooked through. 15 to 20 minutes longer.

W W ORANGE CRUMBED BAKED CHICKEN

Steps:

• Preheat oven to 350 F, spray a baking sheet with cooking spray.
• Mix orange juice, mustard and soy sauce in one bowl. Mix crumbs, zest, garlic powder and pepper on a plate.
• Brush the chicken on both sides with mustard mix then coat with crumbs. pressing them into breasts.
• Place the breasts on the cookie sheet and bake 15 minutes until cooked through.
• For thick breasts pound down to 1/2 inch.