CRISPY BAKED 'FRIED' CHICKEN
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
- Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
- Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
QUESADILLAS FOR ONE OR TWO
Nice quick lunch for yourself or for you and your honey. Recipe can be cut in half to make for one. We like to add 1 or 2 of the variations, there's always something left over in the fridge to be used up, use your imagination. (the oil can be replaced with veggie cooking spray, it works just as well) Our standard is deli chicken slices, a mix of cheddar and parmesan, green pepper sticks, and chopped green onions and fresh cilantro, served with hot salsa. Yummy!!!
Provided by Derf2440
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Brush pan with oil and heat.
- Place tortilla in pan and heat on one side.
- Turn tortilla over and sprinkle with cheese, tomato and chile pepper.
- Cook until cheese melts.
- Remove tortilla to plate.
- top with guacamole or salsa if desired.
- Any one or more of the variations ingredients can be added.
- Fold in half, cut into quarters and serve hot.
CHICKEN BREAST MONTREAL BY FREDA
"Very Few Ingredients", and You'll be Amazed at the Flavor. Baked or Grilled, Delightfully tasty chicken, & Diet friendly to Most any Diet. . . Low Cal. I fixed this Last Night and it was so good, I Must have been Hungry I ate the Whole thing. Never even got a Picture. Next Picture Coming Soon.
Provided by FREDA GABLE
Categories Chicken
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat Oven @ 425 Prepare Baking pan lined with Foil, then Spray with cooking spray.
- 2. Place Chicken, Sprayed with cooking spray, or Brush with Olive Oil on prepared foil lined baking sheet. Sprinkle with (seasonings) Montreal Steak seasoning. Garlic is Optional.
- 3. Bake 15-20 min til juices run clear. (DO NOT OVER COOK) Chicken should be Moist and tender and Not Dry. TIP: This recipe can also be ENJOYED "GRILLED". Serve with Loaded Mashed Potatoes and Long Green beans. Excellent Meal idea.
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
JUICY OVEN BAKED CHICKEN BREAST
Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake Chicken Breast in the Oven.
Provided by Natalya Drozhzhin
Categories Easy
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
- Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
- Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.
Nutrition Facts : Calories 217 kcal, Carbohydrate 1 g, Protein 32 g, Fat 9 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 97 mg, Sodium 176 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving
FANTASTIC FETA CHICKEN
Make and share this Fantastic Feta Chicken recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Arrange chicken in 13X9-inch baking dish.
- Drizzle with 1 tablespoon of the juice.
- Sprinkle with oregano and pepper.
- Top with cheese; drizzle with remaining 1 tablespoon juice.
- Bake at 350°F for 30 to 35 minutes or until cooked through.
BAKED CHICKEN FOR ONE OR TWO BY FREDA
So Simple if Living alone, or with a partner or just making for a family of many. Add a side Dish and dinner is a jiffy to Prepare.
Provided by FREDA GABLE @cookin4me
Categories Chicken
Number Of Ingredients 4
Steps:
- Preheat Oven @ 400. Cut Foil big enough to wrap around Chicken Breast.
- Place Chicken breast in the Foil. Pour Soup over the Breast.(DO NOT DILUTE THE SOUP) Top with Peas and Olives. Wrap foil around breast. Fold ends tightly. Place in Oven dish.
- Bake 45-60 min. ENJOY. No Dishes. . . to clean! Serve with, Your Choices of any; Rice, Mashed Taters, Salad or Rice a Roni.
More about "baked chicken for one or two by freda food"
3 INGREDIENT HONEY MUSTARD CRISPY CHICKEN BY FREDA
From justapinch.com
Servings 4Category Chicken
- Heat Oven to 400. Grease or pam spray pan lightly. or line pan with parchment paper. Coat Chicken with Honey Mustard. (added Seasoning is optional.)
- Dip Chicken in "Crushed" french fried Onions. TIP:( To Crush;Place in Zip Lock bag and roll with Rolling pin to Crush for just seal bag and crush by kneading bag with fingers.)
- Bake @ 400 for 20 min. or till no longer pink in the center. Meal Idea: Serve with buttered Asaparagas, and a Baked potato.
ALMOST FRIED CHICKEN BY FREDA | JUST A PINCH RECIPES
From justapinch.com
12 BEST BAKED CHICKEN RECIPES
From allrecipes.com
CRISPY CHICKEN SALAD BY FREDA | JUST A PINCH RECIPES
From justapinch.com
COOKING FOR A CROWD – DINNER MENUS AND RECIPES FOR …
From eatathomecooks.com
OUR BEST BAKED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
CLASSIC BAKED CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TWO WHOLE ROASTED CHICKENS (AND GRAVY) - NATASHASKITCHEN.COM
From natashaskitchen.com
BAKED CHICKEN N SALSA BY FREDA | JUST A PINCH RECIPES
From justapinch.com
HOW FREDA DEKNIGHT’S COOKBOOK, ‘A DATE WITH A DISH’ INSPIRED ...
From bonappetit.com
10 QUICK AND EASY BAKED CHICKEN RECIPES - DAMN DELICIOUS
From damndelicious.net
WHICH IS HEALTHIER? FIND OUT THE DIFFERENCE BETWEEN OVEN-FRIED …
From cookindocs.com
57 BEST BAKED CHICKEN RECIPES - EASY IDEAS FOR OVEN-BAKED …
From delish.com
28 EASY BAKED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
HEALTHIER CRISPY OVEN BAKED CHICKEN TENDERS AND FRIES - FED & FIT
From fedandfit.com
50 BAKED CHICKEN RECIPES FOR ANY OCCASION - TASTE OF HOME
From tasteofhome.com
FINE-DINING CHEFS ARE FLOCKING TO FRIED CHICKEN FOR A FRESH START
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love