OVEN FRIED CHICKEN AND FRENCH FRIES
A brilliant, healthier alternative to fried chicken and French fries without losing irresistible flavour and crunch.
Provided by English_Rose
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 400°F In a small bowl whisk the egg, egg white and Dijon mustard until smooth.
- Place the Melba toast, thyme, rosemary, oregano, garlic powder, salt, black pepper and cayenne pepper and blitz to create textured breadcrumbs (leave some pieces about the size of currants).
- Dip a chicken breast in the egg mixture, coating it thoroughly and then dredge in the breadcrumbs, patting and turning frequently until well coated.
- Place the chicken on a baking sheet and bake for three minutes, and then lightly spray the top of each chicken breast with oil.
- Bake for five minutes more then turn. Spray lightly with the oil again and bake for a further six minutes. This recipe works well with any piece of chicken (with or without the bone). Use skinless legs, thighs or breasts.
- Meanwhile, remove the potato strips from the iced water and pat dry.
- Put potatoes and salt in a plastic bag or lidded box and spray with oil for about three seconds. Shake, to coat the potatoes well with oil and salt.
- Lay the potatoes on a baking tray, ensuring they do not touch each other, and spray lightly with the oil. Bake for about seven minutes, turn, bake for a further seven minutes and turn again and bake for another five minutes until golden and cooked. Serve immediately.
Nutrition Facts : Calories 384.3, Fat 4.2, SaturatedFat 1, Cholesterol 121.3, Sodium 596.8, Carbohydrate 48.2, Fiber 5.2, Sugar 1.6, Protein 36.6
CHICKEN STIR-FRY
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
- Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
- Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
- Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
- Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
CHICKEN FRIES
Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.-Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 376 calories, Fat 17g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.
CRISPY CHICKEN AND FRIES
This is from Everyday with Rachael Ray April 2008. It was under a special section of light foods so it should be healthier for you despite what Recipezaar may calculate. My recommendation for this recipe is instead of getting a whole chicken just get a package of mixed pieces of chicken or just drumsticks or whatever you prefer.
Provided by tomsawyer
Categories Chicken
Time 1h
Yield 8 pieces of chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Position 2 racks in the upper and lower thirds of the oven and preheat to 425 degrees Fahrenheit.
- Slice the potatoes into 1/3-inch-thick fries.
- Place on a baking sheet and drizzle with 2 tablespoons of the olive oil, toss to coat, then arrange evenly.
- Bake in the upper third of the oven until crisp and golden, about 40 minutes.
- Meanwhile, remove and discard the skin from the chicken, except for the wings.
- In a large bowl, beat the egg white until frothy.
- Add the chicken pieces and toss to coat.
- Line a baking sheet with parchment paper.
- In a medium bowl, mix the bread crumbs, flour, Cajun seasoning, and paprika; season with salt.
- Coat chicken with the crumbs and transfer to the prepared baking sheet.
- In a large, heavy skillet, heat 3 tablespoons olive oil over medium-high heat.
- Add 4 chicken pieces and cook, turning once, until golden, about 3 minutes.
- Transfer to a clean baking sheet and repeat with the remaining 3 tablespoons olive oil and 4 pieces of chicken.
- On the bottom rack of the oven, bake the chicken until cooked through and crisp, about 22 minutes.
- Season the fries with salt and serve with the chicken.
Nutrition Facts : Calories 1053.9, Fat 74.5, SaturatedFat 17.2, Cholesterol 213.9, Sodium 317.3, Carbohydrate 38.1, Fiber 3.6, Sugar 2, Protein 56.1
CHICKEN FINGERS AND FRIES
Make and share this Chicken Fingers and Fries recipe from Food.com.
Provided by DayJahView
Categories < 60 Mins
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Tenderize chicken breast and marinade in oyster sauce overnight. Peel and cut potatoes with a french fry cutter. Toss with olive oil coating evenly. Place single layer on a cookie sheet. Bake in 350 degree oven for 30 minutes, turn all and bake ten minutes more or until golden brown. Meanwhile, Stir together the flour, cornstarch and remaining spices. Cut chicken breasts in 1/2/ inch strips. Soak strips in milk then coast completely with flour mixture. Beat eggs well and coat floured chicken strips in the egg. Fry in olive oil (up to 1/2 cup) on medium high heat for 15 minutes, turning regularly until all sides are golden brown. Drain on paper towel. Serve with ketchup and cold beer. Enjoy!
OVEN-FRIED CHICKEN TENDERS AND FRIES
Feel good serving delicious Oven-Fried Chicken Tenders and Fries! Kids and adults will both enjoy our Healthy Living Oven-Fried Chicken Tenders and Fries.
Provided by My Food and Family
Categories Home
Time 37m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
- Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
- Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
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