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
AN EASY, HEALTHY CRISPY CHICKEN RECIPE
Is there anything more delicious than fried chicken? That crispy, salty goodness, the juiciness of the meat...you don't need to do much to make it...
Provided by Nancy Macklin
Categories Dinner
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Line a 15 x 10 x 1-inch baking pan with foil. Place a wire rack in the pan. Pour milk into a shallow dish. In a second shallow dish, combine the next seven ingredients (through pepper). Dip a chicken breast half in milk and then in seasoned crumbs, pressing to coat both sides. Place chicken on the rack in the pan. Repeat with remaining chicken. Lightly coat chicken with nonstick cooking spray. Bake 20 minutes or until chicken is lightly browned and cooked through (165°F).
Nutrition Facts : Calories 355
DIABETIC BEST EVER LOW-FAT BAKED CHICKEN
This is a great way to enjoy dinner and still maintain a healthy eating routine. If you're in a rush, pounding the breasts flat will speed cooking time.
Provided by Annacia
Categories Chicken Breast
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375.
- Mix bread crumbs, cheese and seasoning in shallow bowl.
- Dip each chicken breast in melted margarine (or spray with Bacel Topping Spray), then in bread crumb mixture.
- Place each breast on baking sheet sprayed with nonstick cooking spray.
- Bake for approximately 20-30 minutes or until golden brown and cooked through.
LOW FAT OVEN BAKE CRISPY CHICKEN
I love fried chicken, but I don't need the calories, so I came up with this one. I use chicken breasts but it would be could with any cut of chicken. (I don't like the dark meat on a chicken) It's great with ranch dressing as a dipping sauce.
Provided by C.C619
Categories Chicken Breast
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
- Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
- Put all the dry ingredients into a ziplock bag and shake to combine.
- Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
- Remove and place on baking sheet.
- Repeat till all pieces are coated.
- Spray chicken with Pam cooking spray and bake for about 20 minutes.
LOW FAT OVEN FRIED CHICKEN
I created this recipe when looking for a crispy oven fried chicken. The bouquet garni gives it great flavor. If you can't find it, use some rosemary, thyme and sage.
Provided by Grandma Deb
Categories Chicken Breast
Time 32m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 9x13 baking dish with cooking spray. In pie plate, combine panko crumbs, garlic powder, salt, pepper, red pepper and bouquet garnie. In another pie plate, beat egg whites slightly. Lightly dust each chicken breast with flour, dip in egg white then in bread crumbs. Place in baking dish. Bake @350 25-30 minutes or till internal temperature reaches 165 degrees.
Nutrition Facts : Calories 307.2, Fat 5.2, SaturatedFat 1.1, Cholesterol 72.6, Sodium 1037.2, Carbohydrate 31.3, Fiber 2, Sugar 2.7, Protein 31.6
LOW-FUSS CRISPY ROAST CHICKEN
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.
Provided by Mindy Fox
Categories Chicken Thyme Rosemary Sage Potato Roast Onion Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
- Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
- Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
- Using a metal skewer or paring knife, poke 20-30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
- Cut remaining thyme sprig crosswise into 3-4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
- Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45-55 minutes.
- Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
- Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15-25 minutes more.
- Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
- Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
- Cooks' Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This 'dry brine' will result in a flavorful juicy chicken with even crispier skin.
BAKED-UP FRIED CHICKEN, LOW FAT
Forget about that greasy version of fried chicken that soaks through the takeout container before you get it home. Get all the crunch with half the calories using this hassle-free oven method. Skinless, boneless chicken breasts stay moist and tender beneath a crispy coating of spices.
Provided by Annacia
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- . Preheat oven to 450F (230C).
- Line a rimmed baking sheet with foil and set a wire rack on top.
- Spray rack with cooking spray.
- In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
- Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
- Close top and gently shake to evenly mix.
- Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
- Close top and shake gently to evenly coat.
- Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
- Discard any remaining milk and flour mixtures.
- Using a brush, lightly dab oil as evenly as possible over coating on chicken.
- Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
- TIP:.
- If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.
LOW-FAT OVEN-FRIED CHICKEN
I found this tender, tasty chicken recipe in a recent issue of Cooking Light. It is tender inside with a nice crisp crust! Prep time includes 1 hour of marinating time.
Provided by SharleneW
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
- Preheat oven to 450°F.
- Combine flour and seasonings in another large plastic bag.
- Remove chicken from first bag (discarding marinade) and shake in flour mixture one piece at a time.
- Shake off excess flour.
- Place chicken pieces on a baking sheet lined with parchment paper.
- Lightly coat chicken with cooking spray.
- Bake for 35 minutes or until done, turning after 20 minutes.
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4.9/5 (60)Total Time 1 hr 10 minsCategory Main CourseCalories 358 per serving
- Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.
- Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!
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- Put the bread crumbs in a shallow bowl and mix in the oregano, garlic powder, paprika, Parmesan cheese, salt & pepper. Add the breadcrumb mixture to a sealable food storage bag.
- Add the chicken piece by piece to the bag with the bread crumbs (three pieces should be added to the bag at a time). Seal the bag and shake to coat with the breadcrumbs.
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