CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY
Deliciously spiced with super-crispy skin, this chicken tandoori is a family favorite.
Provided by Jennifer Segal, inspired by Food & Wine
Categories Dinner
Time 1h20m
Yield 12 drumsticks, 4 servings
Number Of Ingredients 16
Steps:
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
- Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.
Nutrition Facts : ServingSize 3 drumsticks (nutritional data does not include chutney), Calories 807, Fat 53g, Carbohydrate 8g, Protein 73g, SaturatedFat 11g, Sugar 1g, Fiber 2g, Sodium 1884mg, Cholesterol 369mg
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
DANA'S CRISPY COCONUT CHICKEN
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Time 29m
Yield 14 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.
Nutrition Facts : Calories 60 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 19 milligrams, Sodium 112 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 8 grams
CRUNCHY GARLIC CHICKEN
Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep
Provided by Orlando Murrin
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
- If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
- In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
- Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
- Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
- Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.
Nutrition Facts : Calories 875 calories, Fat 70 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
CRISPY BAKED CHICKEN WITH GIARDINIERA
Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.
Provided by France C
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
- Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
- Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
- Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g
CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA
Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.
Provided by PMJNSTN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 49.8 g, Cholesterol 165.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 50.2 g, SaturatedFat 6.9 g, Sodium 1148 mg, Sugar 1.4 g
CRISPY POTATO CHICKEN
This is a different way of doing chicken. The potato doesn't always get completely crispy for me and seems to have to do with the kind of spuds I use. Red potatoes seem to stay moister and don't crisp as well for me. I think you could easily sprinkle the potato with whatever seasonings strike your fancy (I hope to try chili powder some day) before popping them in the oven but my guys are not very adventurous. I found this recipe on the net a few years ago while searching for a new low fat way of making baked chicken.
Provided by pansies
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes.
- Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan.
- Drain shredded potato. Thoroughly pat dry with paper towels (this step is important); place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper.
- Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.
Nutrition Facts : Calories 275.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 99.4, Sodium 117.2, Carbohydrate 16.4, Fiber 2, Sugar 0.7, Protein 41.5
CRISPY TOPPED CHICKEN DANDINI
I heard this recipe on the radio in the 70s and I've been making it ever since. I didn't quite catch the name all those years ago, but it sounded like 'dandini' so that's what it's been ever since. The light curried flavour makes it seem like a version of Coronation chicken, but it's a really easy 'compilation' type recipe. Its richness reflects the tastes of the time, but most of the ingredients are nowadays available in 'light' versions, so it's become healthier over time!My husband can still eat platefuls of it, but it's also tasty enough to make in individual foils for parties.
Provided by Jennybobs
Categories One Dish Meal
Time 1h
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Chop or break up the chicken into bite size pieces.
- Spread the corn over the base of a lasagne dish.
- Spread the chicken over the corn.
- Mix together all the sauce ingredients, and spread over the chicken.
- Melt the butter in a pan or in a bowl in the microwave.
- Add the breadcrumbs to the butter and stir until they are all covered.
- Cover the whole dish with the breadcrumbs.
- Bake at 180 degrees centigrade[ 170 for fan oven] for 30 to 40 minutes, until the top is crispy and the mixture is bubbling.
- Serve with green beans or other green vegetable.
Nutrition Facts : Calories 746.5, Fat 28.8, SaturatedFat 12.9, Cholesterol 159.7, Sodium 1278.5, Carbohydrate 73, Fiber 5.4, Sugar 8.1, Protein 49
More about "crispy topped chicken dandini food"
BRUSCHETTA-TOPPED CRISPY BAKED CHICKEN RECIPE
From eatingwell.com
CRISPY CHICKEN FILLETS | RICARDO
From ricardocuisine.com
CRISPY CHICKEN SANDWICH TOPPED WITH A FRIED EGG, …
From feastonthecheap.net
BAKED DORITO-CRUSTED CHICKEN - ALIDA'S KITCHEN
From alidaskitchen.com
CHINESE CRISPY NOODLES (CHOW MEIN) | RECIPETIN EATS
From recipetineats.com
SUPER-CRISPY FRIED CHICKEN SANDWICH RECIPE | FOOD & WINE
From foodandwine.com
MENU | CRISPY CLASSIC CHICKEN - 7-ELEVEN CANADA
From 7-eleven.ca
CRISPY & CRUNCHY: 5 BEST TOPPINGS FOR CASSEROLES - KITCHN
From thekitchn.com
ULTRA CRISPY CHICKEN PARMESAN RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
CRISPY CRUNCHY CHICKEN | CLEAN FOOD CRUSH
From cleanfoodcrush.com
CRISPY CHICKEN NUTRITION FACTS • MYFOODDIARY®
From myfooddiary.com
CHICKEN CAPRI (SB DIET PHASE 1)
CRISPY POTATO-TOPPED CHICKEN AND ONION CASSEROLE
From healthpro.ie
WET BLOGS - WEBETUTORIAL BLOGS FOOD IDEAS, RECIPES, RESTAURANT
From webetutorial.com
CRISPY TOPPED CHICKEN DANDINI - CHAMPSDIET.COM
CRISPY TOPPED STUFFED CHICKEN RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
THE BEST CRISPY CHICKEN SANDWICH RECIPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
CRISPY BAKED PESTO CHICKEN PARMESAN - TASTES LOVELY
From tasteslovely.com
HOW TO MAKE THE CRISPIEST FRIED CHICKEN SANDWICH - FOOD & WINE
From foodandwine.com
DORITO CHICKEN TENDERS - SPEND WITH PENNIES
From spendwithpennies.com
BEST COOKING BREADCRUMB RECIPES: CRISPY TOPPED CHICKEN DANDINI
From worldbestbreadcrumbrecipes.blogspot.com
CRISPY-TOPPED VEGETABLE CASSEROLE - DAIRY FARMERS OF MANITOBA
From dairyfarmersmb.ca
CHICKEN à LA DANDINI - IDENTITAGOLOSE.COM
From identitagolose.com
CHEDDAR-CRUSTED CHICKEN RECIPE - HELLOFRESH
From hellofresh.com
CRISPY CHICKEN TENDERS WITH GARLIC CHILLI DIP
From kitchensanctuary.com
TANDOORI CHICKEN RECIPE - JUICY AND CRISPY - CLASSYBITE
From classybite.com
CRISPY CHEDDAR CHICKEN RECIPE - HELLOFRESH
From hellofresh.com
CRISPY TOPPED CHICKEN DANDINI RECIPE - WEBETUTORIAL
From webetutorial.com
CRISPY FILO TOPPED CHICKEN PIE - MY FOOD BAG
From myfoodbag.co.nz
BEST CHICKEN SANDWICHES - 2020 FAST FOOD POWER RANKINGS
From fastfoodmenuprices.com
CRISPY CHICKEN SANDWICH TACO | TACO BELL®
From tacobell.com
CRISPY CHICKEN SANDWICH - SPEND WITH PENNIES
From spendwithpennies.com
CHEESY TOPPED CHICKEN - PINCH OF NOM
From pinchofnom.com
WE TASTED 11 SPICY CHICKEN SANDWICHES & THIS IS THE BEST
From eatthis.com
CREAMY DIJON CHICKEN - CAFE DELITES
From cafedelites.com
CRISPY TANDOORI CHICKEN DRUMSTICKS RECIPE | SIDECHEF
From sidechef.com
CHICKEN DIVAN - WITH A RITZ CRACKER TOPPING - 15-MINUTE PREP!
From showmetheyummy.com
HOMEMADE CRISPY FRIED CHICKEN SANDWICH RECIPE - ABC NEWS
From abcnews.go.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love