CRISPY HERB BAKED CHICKEN
The secret ingredient is instant mashed potatoes, used to make the crispy coating.
Provided by DCANTER
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
- In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
- Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
- Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 6.9 g, Cholesterol 217 mg, Fat 31.5 g, Fiber 0.5 g, Protein 58.8 g, SaturatedFat 14.8 g, Sodium 837 mg, Sugar 0.3 g
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
BAKED HERB-CRUSTED CHICKEN BREASTS
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
Provided by PanNan
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
15-MINUTE FRIED HERBED CHICKEN
This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
- Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
CRISPY HERB BAKED CHICKEN
The crispy coating on this chicken makes it flavorful and tender! This was adapted from a Hungry Jack recipe. The original recipe called for dipping the chicken in 1/3 cup margarine instead of spraying it with cooking spray, so feel free to do that instead if you prefer!
Provided by Kree6528
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 F.
- Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray.
- In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well.
- Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat.
- Place in cookie sheet or pan.
- Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.
Nutrition Facts : Calories 440.9, Fat 6.7, SaturatedFat 2.6, Cholesterol 204.8, Sodium 358, Carbohydrate 7.3, Fiber 0.7, Sugar 0.5, Protein 82.6
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
CRUSTY CORNBREAD
Cornbread pairs well with many main dishes. Prepare this easy recipe using buttermilk, cheese, cornmeal, and sour cream.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 10
Steps:
- In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese.
- Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8.
Nutrition Facts : Calories 281 kcal, Carbohydrate 20 g, Cholesterol 97 mg, Protein 9 g, SaturatedFat 11 g, Sodium 530 mg, Sugar 2 g, Fat 19 g, UnsaturatedFat 6 g
CRUSTY HERB FRIED CHICKEN (BAKED)
When I was growing up in W.Va. my mother would make this for sunday dinner. I have made this for my children all there lives and they just love it. It comes out nice and crispy. It's from "Favorite Recipes of America" 1968
Provided by Howdy
Categories Whole Chicken
Time 1h45m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour.
- Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides.
- Remove and place in baking pan.
- Sprinkle with rosemary, parsley, salt and pepper.
- Pour water into frying pan and stir thoroughly scraping bits from bottom of pan.
- Pour liquid over chicken.
- Bake at 375 degrees for 40 to 45 minutes.
- Prep time includes stand time.
CRUSTY OVEN-FRIED CHICKEN
Provided by Melanie Barnard
Categories Chicken Bake Fourth of July Picnic Kid-Friendly Quick & Easy Dinner Lunch Summer Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Use the palms of your hands to pat the chicken to an even thickness. In a shallow bowl, combine the buttermilk, Worcestershire, and hot pepper sauce. Add the chicken, turning to coat. Let the chicken soak in the sauce for 10 minutes.
- Meanwhile, preheat the oven to 450°F. Lightly coat a baking sheet with vegetable oil spray. In a shallow dish, combine the flour, cornmeal, lemon peel, salt, and cayenne pepper. Remove the chicken from the buttermilk and dip it into the flour mixture to coat completely. Place the chicken on the prepared baking sheet, leaving at least 1 inch between each piece. Drizzle with the oil.
- Bake the chicken until the coating is golden brown and crusty and the chicken is white throughout, about 20 minutes. Serve garnished with lemon wedges.
CRUNCHY OVEN-FRIED CHICKEN
This recipe is yummy and healthier than average fried chicken. It goes great with french fries, mashed potatoes, or coleslaw!
Provided by cremebrulee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 13h5m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken cutlets in a large bowl. Season with garlic, paprika, pepper, thyme, cilantro, and cloves. Mix in buttermilk. Marinate in the refrigerator for at least 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Mix flour, onion powder, and soul food seasoning together in a bowl. Beat eggs together in another bowl. Pulse pretzels in a food processor until finely crushed. Pour into a shallow bowl.
- Lift chicken cutlets out of the marinade, letting excess drip back into the bowl. Dip chicken cutlets in flour, then in eggs and crushed pretzels. Transfer to the prepared baking sheet. Discard marinade.
- Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 64.2 g, Cholesterol 148.9 mg, Fat 7.7 g, Fiber 3.7 g, Protein 36.2 g, SaturatedFat 2.2 g, Sodium 1055.1 mg, Sugar 3.7 g
CRUSTY OVEN-FRIED CHICKEN
"Soy sauce adds a touch of Asian flavor and paprika lends rich color to this moist mouthwatering entree," says cook Karen Arthur from her Wainfleet, Ontario home. "It's super easy to double or triple the recipe for company, too!"-Karen Arthur, Wainfleet, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the soy sauce, oil and garlic; add chicken. Seal bag and turn to coat; let stand for 15 minutes, turning once., In a shallow bowl, combine the remaining ingredients. Drain and discard marinade. Coat chicken in crumb mixture. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear.
Nutrition Facts : Calories 406 calories, Fat 25g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 1992mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
CRISPY HERB-BAKED CHICKEN - GLUTEN FREE
This is a clever idea - using potato flakes as an herb mixture instead of flour. I haven't tried this but can't wait. I intend to try this as part of chicken parmesan (with rice noodles of course!)
Provided by SouthernSusie
Categories Free Of...
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 375 degrees.
- Spray a 9 X 13 pan with cooking spray.
- In medium bowl, combine Italian seasoning, garlic powder, parmesan cheese and potato flakes.
- Brush chicken breasts with olive oil and roll in potato flake mixture (Chicken should be heavily coated with potato flake mixture).
- Place chicken in single layer in pan.
- Bake 20 - 25 minutes or until chicken is tender. Turn once during baking to crisp up both sides.
Nutrition Facts : Calories 384.1, Fat 19.2, SaturatedFat 4.6, Cholesterol 109.8, Sodium 308.7, Carbohydrate 5.9, Fiber 0.5, Sugar 0.5, Protein 44.7
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