Crunchy Chicken Food

EASY CRUNCHY BAKED CHICKEN

Steps:

• Marinate the chicken breasts in Italian dressing for at least 30 minutes and up to 2 hours.
• Preheat the oven to 375.
• Place Panko breadcrumbs in a shallow bowl and season with salt and pepper.
• Remove chicken from the marinade (discard the marinade). Coat both sides of chicken in Panko breadcrumbs, pressing to help it adhere.
• Place chicken breasts on a baking pan covered in aluminum foil - easy clean-up! Spray the tops of the chicken breasts with cooking spray. This helps it get browned and crisp.
• Bake at 375 for 30-40 minutes, until golden brown and chicken breasts are cooked through. Serve hot and enjoy!

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CRUNCHY GARLIC CHICKEN

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.

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

CRUNCHY MUSTARD CHICKEN BAKE

Steps:

• Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
• Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
• Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
• To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
• While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
• Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
• Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
• Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
• Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.

CRUNCHY CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Line the bottom of a baking dish large enough to lay out the chicken in with foil.
• Give a quick spray with a cooking spray to avoid sticking later.
• Place italian dressing in one bowl and breadcrumbs in another.
• Measurements are a guesstimate, but you want enough of both to coat the chicken.
• Dip chicken in dressing and then coat in breadcrumbs and place in baking dish.
• Repeat with all 4 breasts.
• Cover dish with foil and place in oven, bake for 30 minutes.
• Remove foil cover, bake for another 30 minutes.
• Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"!
• Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.

CRISPY FRIED CHICKEN

Steps:

• Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
• Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
• When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
• Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
• Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).

CREAMY CRUNCHY CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Grease a medium casserole dish.
• Mix the soup and sour cream together.
• Add the lemon juice.
• Add Chicken and stir well.
• Add to the casserole dish.
• Mix crushed crackers and butter together and put on top of the chicken.
• Bake for 25 to 30 minutes or until chicken is bubbling and the crackers have browned.

"CRISPY-CRUNCHY" CHICKEN

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.

CRUNCHY GARLIC CHICKEN

Steps:

• Heat oven to 425°F degrees.
• Spray rectangular pan (9x13x2-inch) with cooking spray.
• Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
• Mix crushed cereal, parsley and paprika.
• Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
• Place in pan.
• Drizzle with 2 tablespoons butter.
• Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.