Baked Crispy Chicken Recipe 445 Food

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

BAKED CRISPY CHICKEN

Steps:

• In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts.
• Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times.
• Preheat oven to 400 degrees F. Melt butter in a large shallow baking dish in oven.
• Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter.
• Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.

CRISPY BAKED 'FRIED' CHICKEN

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

SUPER CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
• Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY BAKED CHICKEN

Steps:

• In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.

BAKED CRISPY CHICKEN

Steps:

• Combine first 7 ingredients, place in a plastic bag and shake to mix.
• Combine lemon juice, butter and oil.
• Add chicken and turn pieces to coat.
• Shake chicken in crumb mixture to coat evenly.
• Place on 15 x 10 baking sheet and bake for 45 minutes at 350 degrees.
• Preheat broiler and broil for 5 to 8 minutes or until golden brown.

CRISPY BAKED CHICKEN

Steps:

• Combine dry ingredients.
• Dip chicken in milk and roll in dry mixture.
• Place in 13x9 pan sprayed with Pam and drizzle with butter (I spray with butter flavor Pam) then Bake at 375 for about 30 minutes If not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)

CRISPY BAKED CHICKEN

Steps:

• Put chicken in a large bowl, add lemon juice,soysauce and of salt and rub it all over the chicken pieces. Cover and marinate for at least 1-2 hours or overnight in a refrigerator.
• Preheat oven to 400 degrees.
• Combine bread crumbs, red chilli powder,garlic powder and pepper in another shallow bowl.
• roll chicken in bread crumbs and Arrange chicken in baking dish pieces do not touch.
• Bake 45 minutes or until done.
• Crumbs will form a crisp skin.

CRISPY OVEN BAKED CHICKEN

Steps:

• Heat oven to 375.
• Spray 15x10x1 inch baking pan with nonstick spray.
• In shallow bowl combine bread crumbs and butter; mix well.
• In another bowl beat egg.
• Dip chicken into egg and then coat evenly with bread crumbs.
• Place chicken in pan.
• Bake for 25-30 minutes or until the chicken in fork-tender and juices run clear. Turn once during half way through cooking.

CRISPY OVEN BAKED CHICKEN

Steps:

• mix all ingredients with chicken.
• preheat oven to 220.then Bake, uncovered, at 220 for 15-20 minutes .

CHICKEN CRISPY BAKE

Steps:

• Combine chicken, celery, almonds, mayonnaise, cream, onion and juice in a large bowl; spoon into shallow heatproof dish.
• Sprinkle with combined cheese and chips.
• Bake in moderate oven about 20 minutes or until browned and crisp (watch carefully as mine only took 15).

CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Line a baking pan with foil and lightly spray foil with vegetable oil.
• Rinse chicken and pat dry.
• Set aside.
• Pour milk into a shallow bowl.
• Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl.
• Dip chicken pieces first into milk and then into crumb mixture.
• Allow to stand briefly so coating will adhere.
• Arrange chicken in prepared pan so pieces do not touch.
• Bake 45 minutes or until done.
• Crumbs will form a crisp skin.

CRISPY BAKED CHICKEN

Steps:

• Remove visible skin and fat from chicken; rinse and dry thoroughly.
• In a small bowl, mix together crumbs and spices.
• Dip chicken in milk, then in seasoned cornflake crumbs.
• Let stand briefly so that coating will adhere to chicken.
• Preheat oven to 400 degrees.
• Line 9x13 inch baking pan with foil; spray with cooking spray.
• Place chicken in pan; pieces should not touch.
• Bake for 45 minutes or until done.
• Serve hot with ketchup, barbeque sauce, or any dip of your choice.