Crispy Italian Oven Chicken Food

TENDER ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

CRISPY ITALIAN OVEN CHICKEN

Steps:

• Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
• Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
• Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
• Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

ITALIAN OVEN ROASTED WHOLE CHICKEN

Steps:

• Preheat oven to 375 degrees. Wash chicken, remove anything from cavity and pat dry. Place chicken in roasting pan or glass baking dish. Mix all ingredients together and pour over chicken. Add potatoes to the pan and cover with aluminum foil. Put into oven cook for an hour and a half and then remove foil return to the over for another half an hr or until skin is crispy.

JUICY OVEN BAKED ITALIAN CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
• Mix together the first 8 ingredients in a bowl and set aside.
• Pat dry the chicken breast with paper towel and season to your preference with salt.
• Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
• Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
• Allow chicken to rest for 5 minutes before serving.

EXTRA-CRISPY ITALIAN CHICKEN

Steps:

• In a shallow bowl, combine pancake mix and one envelope salad dressing mix. In another shallow bowl, combine the second envelope of salad dressing mix, egg and club soda. Dip chicken pieces in egg mixture, then coat with seasoned pancake mix. Place chicken pieces on a rack; let stand for 5 minutes. , In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 6 minutes or until golden brown. Place on an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 350° for 30 minutes or until juices run clear.

ITALIAN RESTAURANT CHICKEN

Steps:

• Preheat oven to 325°. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in oil in batches. Remove and keep warm., In same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary and chicken; bring to a boil., Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil.