CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
CRISPY ONION BAKED CHICKEN
Looking for a dish with great texture and taste? We've got ya covered with this Crispy Onion Baked Chicken. There's nothing boring about this super easy baked chicken, because we've kicked it up a notch with our favorite onion soup mix! Combine that with the crispy texture, and this recipe will shake up that same ol' dinner menu.
Provided by Ginsburg Enterprises
Categories Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F. Combine bread crumbs and soup mix in a large resealable plastic bag; seal and shake to combine.
- Brush chicken breasts with mayonnaise; place one chicken breast in bag; seal and shake to coat. Remove chicken from bag and place on wire rack on baking sheet. Repeat, one at a time, with remaining chicken breasts.
- Bake 20 to 25 minutes or until no longer pink in center and the coating is crispy. Enjoy!
CRISPY BAKED 'FRIED' CHICKEN
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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
EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
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).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
CRISPY ONION
Goes with everything! I always have a jar on my dining table at home. Great garnish for Asian soups, noodles, salads, etc.
Provided by ambernova
Categories Onions
Time 25m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
- Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
- When they cool, store in an airtight jar.
Nutrition Facts :
CHICKEN CRISPY BAKE
Can be eating this in 30 minutes. Perfect served with peas and corn or a salad. You could even add the peas and corn to the dish. We used a store brought allready rotisserie chicken
Provided by Perfect Pixie
Categories Savory Pies
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 887.8, Fat 68.5, SaturatedFat 18.9, Cholesterol 151.4, Sodium 968.5, Carbohydrate 35.9, Fiber 3.8, Sugar 8, Protein 35.9
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
CRISPY ONION BAKED CHICKEN
This is a good way to use up leftover ingredients. It's easy and tastes so good. My husband says it's a keeper! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken breasts evenly. Sprinkle with garlic powder and pepper. In a shallow bowl, combine sour cream and onion dip. In another shallow bowl, combine potato chips and bread crumbs. Dip chicken in the sour cream mixture, then potato chip mixture., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.
Nutrition Facts :
CRISPY ONION DIJON CHICKEN
Not boring chicken again :) This is zesty and crispy on the outside and juicy on the inside. The french fried onions really make a wonderful coating.
Provided by Karen..
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Just melt, don't cook, butter in small saucepan or microwave.
- Add worcestershire sauce and mustard.
- Dip chicken in butter mixture and coat well with crushed onions.
- Place in baking dish and bake for 45 minutes or until juices run clear.
CRISPY BAKED ONION CHICKEN
From the Knorr website. Flavorful, moist and delicious. Dec. 2007 NOTE: I could not find the Knorr soup mix, so I had to use Lipton Onion Soup Mix which was a bit salty and overpowering. If you use Lipton, I recommend using just a half a package of the soup mix.
Provided by Kats Mom
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425°.
- In large plastic bag or bowl, combine Knorr® French Onion recipe mix and bread crumbs; set aside.
- Brush chicken on all sides with mayonnaise.
- Add chicken, one piece at a time, to plastic bag/bowl.
- Close bag and shake, or toss in bowl, until chicken is evenly coated.
- On baking sheet, arrange chicken and bake uncovered 20 minutes or until chicken is thoroughly cooked.
CRISPY ONION CHICKEN
I got this recipe from Taste Of Home magazine. It is so good, yet so easy! Kids love it! I crush the french-fried onions in a baggie to avoid the mess.
Provided by keen5
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper.
- Dip chicken in the butter mixture, then coat with onions.
- Place in a greased 9-inch square baking pan.
- Top with any remaining onions; drizzle with any remaining butter mixture.
- Bake uncovered at 350 degrees for 30-35 minutes or until chicken juices run clear.
BAKED CRISPY CHICKEN
Just 'cause you're trying to eat healthier doesn't mean you have to cut out fried chicken! Our Baked Crispy Chicken is an oven-fried chicken recipe that delivers the same amount of crispy yumminess as the deep-fried kind, but without all the guilt!
Provided by Ginsburg Enterprises
Categories Chicken
Number Of Ingredients 9
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 FRIED CHICKEN AND ONIONS
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours.
- Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet.
- Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350 degrees F and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.
CRISPY ONION CHICKEN TENDERS
There's always room for crispy juicy chicken tenders at every meal, tailgate weekend, or occasion. Try these delicious baked chicken tenders infused with crispy fried onions for added crunch & oniony flavors with every bite!
Provided by French's
Categories Entrees,Appetizers,
Yield 4
Number Of Ingredients 4
Steps:
- CRUSH Crispy Fried Onions with flour in plastic bag.
- DIP chicken tenders into egg; coat in onion crumbs.
- BAKE 15 min. at 400 °F until chicken is cooked.
CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY
Steps:
- Preheat the oven to 325 degrees F.
- For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
- Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
- Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
- To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
- Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
- Wine paring: Riesling or sparkling wine.
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