Best Chicken Coating Recipes

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FRIED CHICKEN COATING

Eileen Frank relies on this made-in-minutes mixture to cook up a down-home chicken dinner. "We think this flavorful coating tastes a lot like the one at a well-known chicken restaurant chain," she writes form Castor, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings per batch.

Number Of Ingredients 13



Fried Chicken Coating image

Steps:

  • In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

Nutrition Facts : Calories 515 calories, Fat 25g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 1341mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 49g protein.

2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano
ADDITIONAL INGREDIENTS:
2 eggs
1/2 cup milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
canola oil

THE BEST CHICKEN PARMESAN

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15



The Best Chicken Parmesan image

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. 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 wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

DELICIOUS COATING MIX FOR CHICKEN

This is a great chicken coating mix, it taste almost the same as Shake and Bake! When I made this I use seasoned salt but that is optional. For a kick, add in some cayenne pepper! If desired you reduce the salt slightly

Provided by Kittencalrecipezazz

Categories     < 15 Mins

Time 1m

Yield 4 1/4 cups (approx)

Number Of Ingredients 11



Delicious Coating Mix for Chicken image

Steps:

  • In a large resealable bag combine the oil with all remaining ingredients; seal the bag and shake vigorously.
  • Remove half or more of the mixture for another time and store tightly sealed in the refrigerator.
  • Add in desired amount of chicken pieces; shake to coat.
  • Place on a greased baking sheet in a 425 oven for 45 minutes.

Nutrition Facts : Calories 266.5, Fat 18.7, SaturatedFat 2.6, Sodium 1839.1, Carbohydrate 21.4, Fiber 2.1, Sugar 1.9, Protein 4

4 cups dry breadcrumbs
1/3 cup vegetable oil
3 teaspoons salt
1 tablespoon paprika
1 tablespoon celery salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch dried basil
1 pinch dried parsley
1 pinch dried oregano

CHICKEN COATING

I like this recipe much better than the store-bought coating mixes. You can double or triple the recipe if you wish, and store the unused amount in a sealed container. The cook time is for baking the chicken.

Provided by Cullinaryjudge

Categories     < 60 Mins

Time 50m

Yield 3/4 cup

Number Of Ingredients 9



Chicken Coating image

Steps:

  • Measure all ingredients into bowl.
  • Stir thoroughly.
  • To use, moisten chicken parts with water and dip in coating.
  • Or place coating in plastic bag, and shake to coat.
  • Arrange chicken on ungreased baking tray.
  • Bake 400 degrees for 40-45 minutes or until tender and juices run clear.
  • Makes enough to coat about 3 1/2 pounds.

1/2 cup dry breadcrumbs
1/4 cup all-purpose flour
2 tablespoons corn flake crumbs
1 tablespoon paprika
1 teaspoon poultry seasoning
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion salt

CHICKEN CRUMB COATING

A fun and crunchy coating made with cornflakes, sesame seeds, and Parmesan cheese.

Provided by muchkin

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 7



Chicken Crumb Coating image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cornflakes, Parmesan cheese, sesame seeds, paprika, and oregano in a bowl. Cover and refrigerate for up to 4 months.
  • Dip chicken pieces in milk, then roll in about 1 1/4 cups coating mix. Place in baking pan.
  • Bake in preheated oven until no longer pink at the bone and juices run clear, about 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 465.8 calories, Carbohydrate 8.3 g, Cholesterol 137.1 mg, Fat 31 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 327.3 mg, Sugar 1.3 g

2 cups crushed cornflakes
1 cup grated Parmesan cheese
¼ cup sesame seeds
1 teaspoon paprika
½ teaspoon dried oregano
1 (3 pound) broiler/fryer chicken, cut up
⅓ cup milk

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