SIMPLE SOUTHERN-STYLE 'UNFRIED' CHICKEN
Enjoy crispy, Southern-style Chicken with this Southern-Style 'Unfried' Chicken recipe. Made with chicken, KRAFT Lite Ranch Dressing and SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, this Southern-Style 'Unfried' Chicken tastes like the fried chicken you love-without being fried!
Provided by My Food and Family
Categories Salad Dressings
Time 1h30m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Remove skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.
- Bake 40 to 45 min. or until chicken is done (165°F).
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
CRISPY RANCH UNFRIED CHICKEN
Make and share this Crispy Ranch Unfried Chicken recipe from Food.com.
Provided by qtadnama
Categories Whole Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400.
- Take skin off chicken pieces.
- Place all pieces in large zip lock and coat with ranch dressing.
- Marinate in the refrigerator for minimum of 1 hour.
- Take out and coat each piece well with shake n bake.
- Place on baking sheet and bake for 45 minute.
Nutrition Facts : Calories 329.7, Fat 23.1, SaturatedFat 6.6, Cholesterol 115, Sodium 107.3, Protein 28.5
UNFRIED CHICKEN
Put down the greasy fast-food chicken and go with Unfried Chicken. Crushed corn flakes provides crunch for this oven-baked, Healthy Living Unfried Chicken.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings, one piece each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Combine cereal, flour and seasoned salt in shallow dish or pie plate. Beat egg white with water in separate shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
- Place chicken, coated sides up, on baking sheet; spray lightly with cooking spray.
- Bake 40 min. or until chicken is golden brown and cooked through (180ºF).
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 530 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0.5596 g, Protein 23 g
UNFRIED CHICKEN - WW
A delicious 'unfried' chicken recipe,that is so simple,and tastes so good that you won't believe that it's only 6 Ww points per serving.Also good for those watching their cholesterol levels! I usually use boneless chicken breasts,cut into fingers,to speed the cooking time up a bit,and make it more child friendly.
Provided by Noo8820
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
- Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
- Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
- Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.
OPRAH'S UNFRIED CHICKEN
Oprah's famous "unfried chicken" recipe from personal chef Rosie's cookbook. Very tasty, low fat substitute for the Colonel's. 1
Provided by yooper
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Remove skin from chicken pieces.
- Place all chicken pieces in a large bowl with the ice water.
- Put yogurt in a medium bowl; set aside.
- Spray a baking sheet with vegetable oil.
- Combine all breading ingredients in a large, tight-sealing bag.
- Shake to mix.
- Remove two pieces of the chicken from the ice water.
- Roll each piece in yogurt.
- Put chicken in plastic bag with the breading mix.
- Seal and shake, coating each piece thoroughly.
- Place on oiled baking sheet.
- Repeat with remaining chicken pieces.
- Spray chicken lightly with vegetable oil.
- Place baking sheet on bottom of the preheated 400°F oven.
- Bake for 1 hour, turning pieces over every 20 minutes for even browning.
Nutrition Facts : Calories 379.9, Fat 5, SaturatedFat 1.3, Cholesterol 117.2, Sodium 517.8, Carbohydrate 33, Fiber 1.6, Sugar 4.4, Protein 47.4
UN-FRIED CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
- Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
- Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.
CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
UNFRIED CHICKEN THIGHS
Since my WLS I have to watch what I am eating, and so far this was the best way to make these in my opinion. Much healthier than fried in the grease that I used to do. Hope ya enjoy!
Provided by Heather Beldin
Categories Chicken Thigh & Leg
Time 1h
Yield 6 THIGHS, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375.
- Remove the skin from your chicken thighs.
- You will need 3 bowls or dishes.
- In the first bowl add and mix the flour and chili powder. Dredge the chicken in the flour and chili powder mixture.
- Then in the second bowl dip the chicken in the ranch dressing.
- Add together the bread crumbs, corn flakes, parm cheese and garlic powder in the third bowl.
- Dip each chicken in bread crumb mixture.
- Place chicken on foil lined baking sheet.
- Cook for 40-45 minutes.
- These are so good and crispy!
Nutrition Facts : Calories 365.9, Fat 17.4, SaturatedFat 5.3, Cholesterol 84.7, Sodium 653.1, Carbohydrate 30.2, Fiber 2.1, Sugar 3.2, Protein 21.8
UNFRIED CHICKEN FLAUTAS WITH CHEESE SAUCE
My husband is hispanic and started making these shortly after we were married. I was suprised that most of the flauta recipes on here called for deep frying them! We've always baked them! Also, instead of dipping each tortilla in oil, you can coat both sides with cooking spray--just heat tortillas in the microwave first--it should work just the same. Also, your chicken breast size will determine how many you actually make (I estimated what we normally make) You can use whatever fillings you want and add whatever you'd like...this is just the base of what we typically use.
Provided by Escamilla06
Categories Mexican
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside.
- In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated.
- On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used.
- Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy.
- For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin.
- Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.
Nutrition Facts : Calories 1032, Fat 49, SaturatedFat 29.1, Cholesterol 217.4, Sodium 2739.7, Carbohydrate 81.1, Fiber 9.1, Sugar 10.6, Protein 68.8
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