GOLDEN BAKED CHICKEN
This recipe makes a delicious crispy chicken without frying, and the paprika gives the chicken pieces a pleasant punch, plus pretty color. -Harriet Stichter Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture. , Place on two greased 15x10x1-in. baking pans. Bake at 375° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 323 calories, Fat 24g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein.
CRISPY OVEN BAKED CHICKEN TENDERS
Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.
Provided by Nagi | RecipeTin Eats
Categories Baked Chicken Crumbed
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/390F.
- Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Place the Batter ingredients in a bowl and whisk with a fork until combined.
- Add the chicken into the Batter and toss to coat.
Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g
GOLDEN BAKED CHICKEN
We really enjoy this dish. It's easy to make and tastes great. I have made it with boneless chicken (baking for 35-40 minutes) and with bone-in chicken -- it's great both ways. The recipe comes from TOH Chicken Cookbook.
Provided by Lvs2Cook
Categories Chicken
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a pie plate, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper.
- Dip chicken into butter, then into potato flake mixture.
- Place on a 15x10 baking pan (use 2 pans if you have alot of chicken pieces).
- Bake at 375º for 50-60 minutes or until chicken is thoroughly cooked.
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
GOLDEN BAKED CHICKEN BREASTS
Steps:
- In a bowl, combine the potato flakes, parsley, paprika, garlic salt, parmesan cheese, onion powder, salt & pepper.
- Dip chicken into the margarine or butter and then the potato flakes mixture. Place in greased baking dish.
- Bake for 55-65 minutes at 375 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED GOLDEN GARLIC CHICKEN
This is a warm, comforting baked chicken dish with a golden, garlicky crunch. The curry powder works unexpectedly well with the Parmesan cheese, and the dish is particularly good with buttered egg noodles and a crisp salad. Prep time includes marinating in the fridge.
Provided by EdsGirlAngie
Categories Chicken
Time 8h50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolk and add garlic and curry powder.
- Place chicken in egg mixture in a glass dish and turn to coat.
- Cover and refrigerate overnight.
- Preheat oven to 400 degrees F.
- Melt 6 tbsp.
- butter in the bottom of an 8x8-inch baking dish.
- Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper.
- Dip and coat marinated chicken in crumb mixture and place in baking dish.
- Sprinkle more of the remaining crumb mixture onto the chicken breasts (you won't use it all- unless you want to!) Bake for 20 minutes on each side, or until chicken is no longer pink inside.
- Remove from oven and top each chicken breast with two thin pats of butter; uncover and bake 5 to 10 minutes longer.
- Serve with a smile!
Nutrition Facts : Calories 921.3, Fat 55.5, SaturatedFat 32.4, Cholesterol 298.4, Sodium 3233.4, Carbohydrate 48.6, Fiber 4, Sugar 5, Protein 56.8
GOLDEN GLAZED CHICKEN
Make and share this Golden Glazed Chicken recipe from Food.com.
Provided by Tebo3759
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spread onions on bottom of 13x9-inch greased dish.
- Add chicken breasts (remove skin if desired).
- Season with salt and pepper to taste.
- Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
- (Can prepare to this point and refrigerate up to 8 hours).
- Bake uncovered at 375 for 40-50 minutes.
- Baste 2 or 3 times during cooking.
Nutrition Facts : Calories 434.5, Fat 21.1, SaturatedFat 4.8, Cholesterol 92.8, Sodium 272.2, Carbohydrate 30.7, Fiber 2, Sugar 25.9, Protein 31.8
GOLDEN CHICKEN
Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.
Provided by Heydarl
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken well and pat dry with paper towels.
- Place ginger and spring onion in the cavity of the chicken.
- Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
- Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
- Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
- The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
- Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
- To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.
Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8
GOLDEN BAKED CHICKEN DRUMSTICKS
March to the beat of your own drum with glorious Golden Baked Chicken Drumsticks. Our Golden Baked Chicken Drumsticks will surely get a standing ovation.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Empty coating mix into shaker bag. Add cheese, garlic powder and parsley. Use to coat chicken as directed on package. Discard any remaining coating mixture.
- Place chicken in single layer on foil-covered baking sheet.
- Bake 30 min. or until done (165ºF), turning after 15 min.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
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- In a mini food processor (like this one), puree celery to almost a liquid. (Two stalks should yield about ½ cup pureed.) Pour into a large bowl and add mayonnaise, celery salt, pepper and melted butter. Whip to combine and set aside.
- In another large bowl, blend potato flakes, Parmesan, garlic powder, salt and paprika. Set aside.
- Rinse and pat dry chicken pieces. One at a time dip in the celery puree and mayonnaise mixture, then the potato flake mixture and set on prepared pan, skin side up. Discard any leftover coating.
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