DOUBLE DIPPED SPICY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
- Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
- Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
- Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.
SPICY BAKED PICNIC CHICKEN
Wonderful baked chicken with a spicy twist! Your taste buds will love it!
Provided by Crystal S
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
- Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
- Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
- Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
- Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 408.2 calories, Carbohydrate 35.5 g, Cholesterol 87.2 mg, Fat 10.7 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 4.9 g, Sodium 1564.1 mg, Sugar 6.4 g
BAKED SPICED CHICKEN
Mildly spiced and slightly sweet chicken that comes out moist and tasty.
Provided by Denise D
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
- Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g
SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY
Here's what you need: ground ginger, allspice, fresh thyme, fresh rosemary, salt, onion powder, pepper, cinnamon, nutmeg, garlic powder, paprika, cayenne, brown sugar, flour, eggs, panko bread crumbs, bone-in, skin-on chicken thighs, butter
Provided by Dhruv Vohra
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (175˚C)
- Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
- Coat the chicken in flour, then egg, and finally seasoned Panko.
- Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
- Place each coated piece of chicken skin side down in the butter.
- Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 36 grams, Sugar 2 grams
SPICY BAKED CHICKEN BREASTS
Make and share this Spicy Baked Chicken Breasts recipe from Food.com.
Provided by JustJanS
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauce:
- Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
- Add the remaining sauce ingredients and bring to the boil.
- Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
- Preheat oven to 220c.
- Line a baking tray with foil and spray it with cooking spray.
- Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
- Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
- Serve at once.
SPICY OVEN-FRIED CHICKEN
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
- Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
- Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
PICNIC CHICKEN
Whether you're gathering for a picnic in the park or a get-together in the backyard, this pan-fried chicken is the perfect entree. It's moist inside, crispy outside...and goes from skillet to table in no time!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 303 calories, Fat 12g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
SPICY BAKED CHICKEN
Make and share this Spicy Baked Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In plastic bag mix first 6 ingredients.
- Put milk in a bowl.
- Dip chicken in milk, then shake in the bag.
- Coat well.
- Put chicken in a 13x9 pan sprayed with cooking spray.
- Bake, uncovered at 375* for 50 minutes or until juices run clear.
OVEN-FRIED PICNIC CHICKEN
My great-grandson Austin eats only chicken, so it appears on the menu at every family gathering. This version, which marinates chicken in lemonade, is among his favorites.-Anneliese Deising, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Refrigerate 1/4 cup lemonade concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown., Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold.
Nutrition Facts :
SPICY PICNIC CHICKEN
This recipe was given to me some time ago...still don't know why it's called "picnic" chicken...I do know that it is very good.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Spray a broiler pan with non-stick cooking spray.
- In a shallow bowl, combine buttermilk and 1 tbsp of Taco seasoning mix; mix well In another bowl, combine remaining taco seasoning mix, bread crumbs, flour, salt and pepper; mix well.
- Dip chicken pieces in buttermilk mixture; coat with bread crumb mixture.
- Place on broiler pan; let stand for 10 minutes.
- Drizzle chicken with melted butter.
- Bake for 40-45 minutes, or until juices run clear.
Nutrition Facts : Calories 235.9, Fat 10.7, SaturatedFat 6.1, Cholesterol 25.4, Sodium 904.8, Carbohydrate 28.3, Fiber 1.4, Sugar 4.6, Protein 6.5
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
CRISPY PICNIC CHICKEN
Crackers, cheese and spices are all you need to create a coating that turns plain chicken into something special, according to Joanie Elbourne of Gardner, Massachusetts.-Joanie C. Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Place the butter in a shallow bowl. Dip a few pieces of chicken at a time in butter, then place in bag; seal and shake to coat., Bake, uncovered, at 350° for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.
Nutrition Facts :
SPICY PICNIC CHICKEN
Make and share this Spicy Picnic Chicken recipe from Food.com.
Provided by A.M. Collins
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin from chicken and wash then pat dry.
- Spray a 15x10x1 inch pan with non stick spray coating arrange chicken in pan, meaty sides up.
- Brush with milk Combine remaining ingredients in a bowl.
- Sprinkle over chicken Bake in oven 350 for 45-55 minutes or until chicken is tender and no longer pink.
Nutrition Facts : Calories 232.4, Fat 15.8, SaturatedFat 4.5, Cholesterol 78, Sodium 76.9, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 19.8
OVEN-FRIED PICNIC CHICKEN
Provided by Tracey Seaman
Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
- Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
- Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
- Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
- Transportation tips:
- If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.
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