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.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 136 milligrams, Sodium 1040 milligrams, Carbohydrate 41 grams, Fiber 1.5 grams, Protein 40 grams
CAT CORA'S SAFFRON-HONEY ROASTED CHICKEN
Make and share this Cat Cora's Saffron-Honey Roasted Chicken recipe from Food.com.
Provided by JackieOhNo
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Rinse the chicken and pat it dry with paper towels. Place the chicken on a rack set in a roasting pan.
- Melt 2 T. of butter in a small saucepan. Drizzle the butter over the chicken with a little bit at a time, rubbing and turning the chicken so it's evenly coated on every side. Don't wash the saucepan. Sprinkle the chicken with kosher salt.
- Roast the chicken, breast side up, for 20 minutes; turn the chicken and roast for 10 more minutes. Meanwhile, pour the honey and water into the remaining butter. Add the saffron; heat over low heat until thin enough to brush over the chicken. Turn the chicken breast side up. With a pastry brush or a clean paper towel, brush the mixture over the chicken. Roast for 10 to 15 minutes, or until an instant-read thermometer registers 170 degrees when inserted into the widest part of the thigh without touching the bone. Remove the chicken from the oven and let rest for 10 to 15 minutes before carving.
Nutrition Facts : Calories 562, Fat 40.5, SaturatedFat 15.6, Cholesterol 164.2, Sodium 127.2, Carbohydrate 17.5, Fiber 0.1, Sugar 17.4, Protein 31.6
CRISPY OVEN-FRIED CHICKEN
This oven-fried chicken is the best I've ever had and it only has four ingredients! Crunchy, extremely juicy and amazingly flavorful.
Provided by sublime03
Categories Poultry
Time 40m
Yield 10 Chicken Pieces, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Season Panko breadcrumbs generously with salt and pepper (around 2 teaspoons each).
- Add paprika to seasoned crumbs.
- Pat chicken dry and brush generously with butter.
- Press chicken into breadcrumbs and thoroughly coat on all sides.
- Place chicken skin-side-up on a shallow baking pan (I use a baking sheet).
- Bake for 30-40 minutes until nicely browned and cooked through (at 30 minutes, poke thickest piece of meat with a fork if juices run clear and not pink it's done. If not, check in 10 minute intervals until cooked).
- Let sit 5-10 minutes before serving so juices can set.
Nutrition Facts : Calories 1038.2, Fat 67.4, SaturatedFat 23.1, Cholesterol 274.4, Sodium 724.2, Carbohydrate 39.2, Fiber 2.6, Sugar 3.4, Protein 64.7
CINNAMON STEWED CHICKEN (CAT CORA)
Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
- Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
- Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
- Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.
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- Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside.
- In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour.
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