OVEN-FRIED CHICKEN
Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
- Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g
BREADED CHICKEN CUTLETS
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
- Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)
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
CRISPY BAKED CHICKEN CUTLETS
Thinly sliced chicken cutlets, baked to perfection with a garlic parmesan panko coating.
Provided by Rena
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 12
Steps:
- To prepare the cutlets, pound each chicken breast to an even 1/4 inch thickness.
- Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken.
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper.
- In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat
- Place the chicken onto the prepared baking sheet and spray with cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8minutes more, or until golden and cooked through.
- Sprinkle with fresh chopped parsley, and serve immediately.
Nutrition Facts : Calories 327 kcal, Carbohydrate 10 g, Protein 42 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 168 mg, Sodium 400 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
SIMPLE OVEN-FRIED CHICKEN BREASTS WITH GARLIC
Steps:
- Serve with your choice of sides and enjoy.
Nutrition Facts : Calories 483 kcal, Carbohydrate 13 g, Cholesterol 160 mg, Fiber 1 g, Protein 55 g, SaturatedFat 7 g, Sodium 330 mg, Sugar 0 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
OVEN-FRIED CHICKEN
Categories Chicken Poultry Bake Kid-Friendly Dinner Fall Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 serving
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat to 450°F.
- Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
- Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
- Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
- Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).
CRISPY CHICKEN CUTLETS
Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 34m
Number Of Ingredients 7
Steps:
- Freeze chicken breasts about 20 minutes or so.
- Cut chicken breasts in half horizontally and pound to ¼" thickness.
- Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
- Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
- Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.
Nutrition Facts : Calories 402 kcal, Carbohydrate 14 g, Protein 30 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 385 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
OVEN-FRIED PAPRIKA CHICKEN CUTLETS
Here's a tangy Spanish spin on classic breaded chicken.
Categories Dinner
Time 24m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler and coat a baking sheet with cooking spray.
- Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
- Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.
Nutrition Facts : Calories 93 kcal
SIMPLE FRIED CHICKEN BREAST CUTLETS
Steps:
- Gather the ingredients.
- In a large bowl, whisk the egg, milk, and hot sauce together.
- In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
- In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
- When the oil is hot , dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Adjust the heat as needed if the oil gets too cold or hot. Repeat with the remaining pieces.
- Fry the chicken for about 3 to 5 minutes on each side, until browned and cooked through.
- Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
- Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.
Nutrition Facts : Calories 515 kcal, Carbohydrate 27 g, Cholesterol 152 mg, Fiber 1 g, Protein 44 g, SaturatedFat 4 g, Sodium 480 mg, Sugar 3 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Slice each chicken breast horizontally to create two thin cutlets. Put the chicken in a food storage bag.
- Add the buttermilk and hot sauce to the chicken; seal the bag and refrigerate for at least 4 hours.
- Remove the chicken cutlets from the buttermilk marinade and shake off excess. Sprinkle the chicken pieces lightly with kosher salt and freshly ground black pepper.
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- In a large resealable plastic bag, combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil; coat foil with nonstick cooking spray. Drain chicken, discarding excess buttermilk.
- In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika and pepper; seal bag. Shake well to combine. Add chicken, one piece at a time and shake the bag to coat the chicken well.
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- Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.
- Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.
- Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.
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- In a large bowl, mix together the bread crumbs, paprika, garlic powder, poultry seasoning, parsley, salt, and pepper.
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- With the knife, trim off any excess fat and rib meat from the chicken breast. If you are so inclined, separate the chicken fat from the trimmed meat, saving both in freezer bags for future use (soup and stock).
- Place the chicken breast flat on the cutting board. With the knife parallel to the cutting board you want to slice the chicken breast into three cutlets of equal thickness. If they are not of the same thickness and look a little ragged that is fine. They will also not be of the same size for the chicken breast is not a perfect cube of meat.
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- Season your bread crumbs with a generous amount of salt and pepper, and the spread out in a single layer onto a large baking sheet. Bake in the oven for about 7-10 minutes, until golden brown but not dark brown. Place in a shallow bowl or plate when done baking.
- While your breadcrumbs are baking, pat your chicken breasts dry, and cut them into cutlets by inserting a sharp knife into the center of the breast, and slicing in half, creating two thin breasts, or cutlets. You will want to slice off the little tender piece of meat found on most breasts, and either reserve that for another use, or to make a really small version of these breaded cutlets.
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