Baked Crunchy Chicken Food

CRUNCHY PARMESAN BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 375°F. Mix flour and seasonings in shallow dish. Add chicken; toss to coat. Beat egg and water in separate shallow dish. Mix cheese and corn flakes in third shallow dish.
• Dip chicken in egg mixture, then in cheese mixture, turning over to evenly coat both sides. Place in 13x9-inch baking dish; drizzle with butter.
• Bake 1 hour or until chicken is cooked through (180°F).

CRISPY CHICKEN

Steps:

• Preheat the grill to high. Lay the wedges in a single layer on a baking tray and grill for 10 minutes, turning them once or twice until golden.
• While the wedges are cooking, prepare and cook the chicken. On a plate, spread the ketchup over the chicken. Using your hands, crumble over the crisps and press them into the chicken so they stick on (this is a fun, messy job children will enjoy). Now you will need to wash your hands.
• Heat the oil in a frying pan, preferably non-stick, and fry the chicken over a lowish heat for about 5 minutes on each side. Resist the temptation to move the chicken around - simply let it cook on one side, turn it once carefully with a fish slice, then cook on the other side until it's crispy. Serve the chicken with the potato wedges, the crunchy vegetable sticks and blobs of mayonnaise for dipping the sticks into.

CRISPY CHICKEN STRIPS

Steps:

• Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
• Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
• Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
• Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
• Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

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

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

CREAMY CRUNCHY CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
• In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
• In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
• Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.

CRUNCHY, OVEN BAKED CHICKEN TOES

Steps:

• Have your GH (Grown-up Helper) turn the oven on to 375 degrees F.
• In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret.
• Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly!
• Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.
• Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

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).

CRUNCHY MUSTARD CHICKEN BAKE

Steps:

• Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
• Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
• Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
• To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
• While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
• Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
• Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
• Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
• Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.

BAKED CRUNCHY CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.

CRISPY BAKED CHICKEN

Steps:

• Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness.
• In a medium bowl, combine the buttermilk, cayenne, garlic powder, and 1/2 teaspoon salt. Toss the chicken pieces in the buttermilk mixture, then coat with the cornflakes, pressing gently to help them adhere.
• Arrange the chicken on the prepared baking sheet and bake, rotating the pan once, until the chicken is cooked through, 10 to 12 minutes.
• If desired, form sandwiches with the biscuits, chicken, honey butter, lettuce, and hot sauce. Serve the chicken biscuits with a ranch salad, if desired.

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.

CRUNCHY BAKED CHICKEN

Steps:

• In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear., Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken.

EASY CRUNCHY BAKED CHICKEN

Steps:

• Marinate the chicken breasts in Italian dressing for at least 30 minutes and up to 2 hours.
• Preheat the oven to 375.
• Place Panko breadcrumbs in a shallow bowl and season with salt and pepper.
• Remove chicken from the marinade (discard the marinade). Coat both sides of chicken in Panko breadcrumbs, pressing to help it adhere.
• Place chicken breasts on a baking pan covered in aluminum foil - easy clean-up! Spray the tops of the chicken breasts with cooking spray. This helps it get browned and crisp.
• Bake at 375 for 30-40 minutes, until golden brown and chicken breasts are cooked through. Serve hot and enjoy!

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 CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

CRUNCHY BAKED "FRIED" CHICKEN

Steps:

• Combine first 5 ingredients.
• Dip chicken pieces in milk.
• Then roll in cornmeal mixture.
• Place in a well greased 13x9 pan.
• Drizzle the butter over chicken.
• Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
• Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
• I use seasoned salt- about 3 Tbls.
• in a bowl of water big enough to hold chicken.
• Be sure to dry the chicken before using.

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 FRIED CHICKEN

Steps:

• Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
• Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
• When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
• Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
• Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).

CRUNCHY BAKED CHICKEN

Steps:

• Pound the chicken breast thin then brush with the milk.
• Combine the cereal, sesame seeds, paprika, salt and pepper; coat the chicken with this mixture and place in a non-stick baking pan.
• Dot the chicken with the margarine.
• Bake at 400°F for 15 minutes or until done.

PALEO CRISPY BAKED CHICKEN WINGS (NO BAKING POWDER, AIP)

Steps:

• Preheat the oven to 425f degrees (use the convection setting if you have it for slightly speedier cooking), arrange a rack in the middle of the oven, and line a baking sheet with aluminum foil and a wire rack on top.
• Rub the wire rack (or spray) with ½ the olive oil and add the chicken wings flat-side (or skin-side) down. Season with the rest of the olive oil and sea salt.
• Bake in the oven for approx. 45-50 minutes, flipping the wings halfway through. As the skin cooks and crisps, it will release drippings which may cause some smoke in the house, so have your windows open and fan turned on (it's worth it, trust me). Trim off any burned wing ends if you have them.
• Meanwhile, mix all ingredients including ½ of the chopped scallions for the honey-garlic sauce in a large mixing bowl and toss cooked chicken in the sauce until well coated right out of the oven and let sit.
• Next, mix up the yogurt dip in a serving bowl.
• Serve chicken wings with the yogurt dip, and garnish with more chopped scallions. Optionally serve on a crudités board with your favorite chopped raw vegetables.

CRISPY BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 450. Line a baking sheet with Parchment paper and set aside.
• In a large bowl, place the chicken tenders in the buttermilk and let marinate for up to 30 minutes, if possible. (If you are short on time, it's OK to shorten or skip this part.)
• Meanwhile, set up the dredging station. Place the flour, Italian seasoning and paprika in a shallow bowl and mix well. In a separate shallow bowl, combine the Panko breadcrumbs, cornmeal, salt and pepper.
• One at a time, remove a chicken tender from the buttermilk and dredge in the flour on all sides. Return the chicken tender to the buttermilk for a quick dunk then move to the bowl with the Panko breadcrumbs mixture and press down to get it to adhere to all sides. Place the coated chicken tender on the prepared baking sheet. Repeat until all chicken tenders have been coated.
• Spray the tops of the chicken tenders with baking spray.
• Bake at 450 for 20-25 minutes, until lightly browned and cooked through.
• Serve immediately with any desired dipping sauces, such as ketchup, honey mustard, Ranch or BBQ sauce.

CRISPY BAKED CHICKEN

Steps:

• Oven at 350°F.
• In a bowl, mix yogurt, mustard and ginger root.
• In a second bowl, mix breadcrumbs and seasonings.
• Dip the chicken in the yogurt mixture, then the breadcrumb mixture. Warning, this part is a bit messy --
• Place on a baking sheet sprayed with Pam, or lined with parchment paper.
• Bake for 35 minutes, till cooked through and golden brown.
• Exchanges: 1 starch, 4 protein.

CRUNCHY BAKED CHICKEN

Steps:

• In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture.
• Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CRISPY BAKED CHICKEN CUTLETS

Steps:

• Preheat your oven to 375 degrees f. and prepare a parchment paper-lined baking sheet topped with a metal (oven safe) cooling rack.
• Use a sharp knife to slice the chicken lengthwise in half to create thin, even breasts. Season the chicken lightly with sea salt and pepper on both sides.
• Place the flour on a shallow plate; then on a separate plate add the crushed corn flakes and whisk in the paprika, garlic powder, and cayenne pepper.
• In a bowl beat the egg together with the milk and season with a pinch of sea salt and pepper.
• Start by lightly coating the chicken with the flour; then dip into the egg-milk mixture, allowing any excess to drip off.
• Then add the chicken into the cornflakes and gently press to adhere on both sides.
• Place your coated chicken onto your prepared metal rack.
• Repeat with remaining chicken pieces.
• Bake for about 20 minutes, or until chicken is cooked through and develops a beautiful golden crispy crust.
• I like to sprinkle a bit of mozzarella on each and broil for 2-3 minutes, or until cheese is melty.
• Drizzle your chicken cutlets with a Tablespoon of pesto sauce and serve with cherry tomatoes.
• Enjoy!

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Place the oven rack in the top third of the oven and preheat to 450°F. Lightly brush a large baking sheet with vegetable or canola oil and set aside.
• Use a long, thin boning knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer. Place the chicken breasts in a 9 X 13 baking dish. Pour the hot sauce over the chicken and toss to coat. Marinate the chicken in the hot sauce for 30 minutes.
• Pour the cooled melted butter into a shallow bowl and scatter the panko bread crumbs onto a small plate. Remove a chicken breast from the hot sauce and dip both sides allowing the excess to drip off, then into the bread crumbs. Pat the bread crumbs into each side of the chicken breast until its evenly coated, then place on the baking sheet. Repeat with the rest of the chicken.
• Bake the chicken breasts for 10-12 minutes or until the bread crumbs are lightly browned and toasted and the chicken is cooked through. Remove from the oven and garnish with crumbled blue cheese. Serve with Ranch or blue cheese dressing and more hot sauce on the side, plus carrot and celery sticks.