CRISPY CHICKEN TENDERS
Oven Baked Chicken Tenders with lemon garlic flavours, coated in a golden parmesan Panko crumb! Oven fried, crispy chicken strips with an irresistible crunch!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
- Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
- Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)
Nutrition Facts : Calories 398 kcal, Carbohydrate 13 g, Protein 48 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 173 mg, Sodium 888 mg, Sugar 1 g, ServingSize 1 serving
SHAKE 'N BAKE NO-FUSS CRISPY CHICKEN DINNER
Don't fuss over what to make for dinner. Try our simple and savory SHAKE 'N BAKE No-Fuss Crispy Chicken Dinner tonight.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF. Mix first 4 ingredients in 13x9-inch pan.
- Coat chicken with coating mixes as directed; place over rice mixture. Discard any remaining coating mix.
- Bake 45 min. or until chicken is done..
Nutrition Facts : Calories 430, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1080 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 3 g, Protein 34 g
NO-FUSS CRISPY CHICKEN
This crispy coated chicken dinner tastes so delicious you'll never guess it is a smart choice.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Mix crumbs, cheese and basil on plate. Dip chicken in crumb mixture, turning over to evenly coat both sides of each piece; set aside.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until golden brown on both sides and cooked through (165°F).
- Meanwhile, prepare stuffing as directed on package. Serve with the chicken and vegetables.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 65 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
NO-FUSS CHICKEN
This recipe could hardly be simpler to prepare. The chicken gets a wonderful tangy taste, and no one will know you used convenient ingredients like a bottle of salad dressing and onion soup mix...unless you tell them. -Marilyn Dick, Centralia, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.
Nutrition Facts : Calories 275 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein.
CRISPY FRIED CHICKEN AND ONIONS
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours.
- Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet.
- Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350 degrees F and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.
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.
CRISPY CHICKEN
A nutritious meal that's fun for the kids to help make
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 20m
Yield Serves 2 children
Number Of Ingredients 6
Steps:
- Preheat the grill to high. Lay the wedges in a single layer on a baking tray and grill for 10 minutes, turning them once or twice until golden.
- While the wedges are cooking, prepare and cook the chicken. On a plate, spread the ketchup over the chicken. Using your hands, crumble over the crisps and press them into the chicken so they stick on (this is a fun, messy job children will enjoy). Now you will need to wash your hands.
- Heat the oil in a frying pan, preferably non-stick, and fry the chicken over a lowish heat for about 5 minutes on each side. Resist the temptation to move the chicken around - simply let it cook on one side, turn it once carefully with a fish slice, then cook on the other side until it's crispy. Serve the chicken with the potato wedges, the crunchy vegetable sticks and blobs of mayonnaise for dipping the sticks into.
Nutrition Facts : Calories 448 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 3.17 milligram of sodium
LITE & SIMPLE NO FUSS CHICKEN
When I first tried this recipe, it was for 16 servings and wasn't very calorie conscious. I tried used lower fat, lower sugar ingredients and also reduced the number of servings to down to 4. My family enjoyed the results. I use Kraft "Lite Done Right" brand for the Catalina dressing. The original recipe was from an old issue(1995) of Taste of Home magazine
Provided by HeatherFeather
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine salad dressing, jam, and soup mix.
- Place chicken in a baking dish sprayed lightly with nonstick spray.
- Brush sauce over the chicken, pouring any remaining sauce onto each piece evenly.
- Cover with foil and bake in a preheated 350 F oven for 20 minutes.
- Remove foil, baste chicken with pan juices.
- Return to oven uncovered and continue baking until chicken juices run clear, about 10-20 minutes more.
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