CRISPY CHICKEN
For this recipe, I use boneless chicken breasts-one of my favorite quick-cooking cuts of meat. David helps me crumble cereal for the coating. Some of our best quality time is spent in the kitchen.-Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture. , Place in a greased 11x7-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 184 calories, Fat 12g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 520mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CHICKEN CRISP
Our kids like chicken better than any other meat. And when I put a crispy coating on it, they like it even better! This recipe is also easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Combine first six ingredients in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the Parmesan mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for 1 hour or until chicken is tender and no longer pink.
Nutrition Facts :
CRISP ROAST CHICKEN
Make and share this Crisp Roast Chicken recipe from Food.com.
Provided by KathyP53
Categories Whole Chicken
Time P1DT1h
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Remove giblets from chicken and discard. Place chicken breast-side down on work surface. Use tip of sharp knife to make four 1" incisions along back of chicken. Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using metal skewer, poke 15-20 holes in fat deposits on top of breast halves and thighs. Tuck wing tips underneath chicken.
- Combine salt, baking powder, and pepper in small bowl.
- Pat chicken dry with paper towels and sprinkle all over with salt mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken, breast side up, in V-rack set on rimmed baking sheet and refrigerate, uncovered for 12-24 hours.
- Adjust oven rack to lowest position and heat oven to 450 degrees. Using paring knife, poke 20 holes about 1 1/2" apart in 16x12" piece of foil. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, and set V-rack in roasting pan on top of foil. Roast chicken for 25 minutes.
- Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken to breast side up. Continue to roast until instant-read thermometer registers 135 degrees, 15-25 minutes.
- Increase oven temperature to 500 degrees. Continue to roast untilskin is golden brown, crisp, and instant read thermometer registers 160 degrees in thickest part of breast and 175 degrees in thickest part of thigh, 10-20 minutes.
- Transfer chicken to cutting board and let rest,, uncovered, for 20 minutes. carve and serve immediately.
Nutrition Facts : Calories 212.7, Fat 15.5, SaturatedFat 4.4, Cholesterol 71.3, Sodium 1350.3, Carbohydrate 0.6, Fiber 0.1, Protein 16.8
CRISPY CHICKEN 2 WAYS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield serves 2 kids, 2 adults
Number Of Ingredients 10
Steps:
- Using a pair of metal kitchen tongs or a fork, hold the pepper over the flame of a gas burner until well charred, turning occasionally. Alternatively, char the pepper under your broiler set to high, turning occasionally until charred. Transfer to a small bowl and cover with plastic or a plate to seal in the steam and set aside.
- Tear the bread into small pieces and roughly chop the garlic. Add both to the bowl of a food processor fitted with a steel blade and pulse until the mixture is finely ground into breadcrumbs. Add the olive oil, season with salt and pepper and pulse to combine.
- Heat a large skillet over medium-high heat and add the breadcrumb mixture. Toast, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a shallow dish and spread into a thin layer to cool completely.
- Meanwhile, peel the charred skin off of the pepper, finely dice and add it to a small bowl along with the crumbled feta. Mix well to combine and set aside.
- Preheat the oven to 375 degrees F (190 degrees C) and set out two baking sheets.
- Prepare the chicken by removing the tender from each and slicing two of the breasts into four or five long pieces that are about the same size as the tenders. Slice a pocket into the side of the two remaining chicken breasts and stuff each with the pepper and feta mixture.
- Scatter the flour into a shallow dish. Season with salt. Beat the mayonnaise and eggs together in a separate shallow dish. Set up a breading station with the flour, egg mixture and toasted breadcrumbs. Dredge the tenders by coating in flour, dipping in the egg and finally pressing into the breadcrumbs to coat. Continue with the rest of the tenders, placing the coated pieces onto one of the baking sheets, leaving space between each. Coat the stuffed chicken breasts as you did the tenders, being careful not to let any of the stuffing fall out, and place onto the second baking sheet.
- Place both the tenders and the stuffed chicken breasts into the oven, placing the stuffed breasts onto the lower shelf if needed for space. Bake until cooked through to 165 degrees F (75 degrees C), 20 to 25 minutes for the tenders and 25 to 30 minutes for the stuffed breasts. Allow the chicken to rest for 3 to 5 minutes.
CHICKEN CAESAR WRAPS WITH CRISPY CHEESE
Steps:
- Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
- To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
- Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
- Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
- Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
- In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
CHICKEN CRISPY BAKE
Can be eating this in 30 minutes. Perfect served with peas and corn or a salad. You could even add the peas and corn to the dish. We used a store brought allready rotisserie chicken
Provided by Perfect Pixie
Categories Savory Pies
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken, celery, almonds, mayonnaise, cream, onion and juice in a large bowl; spoon into shallow heatproof dish.
- Sprinkle with combined cheese and chips.
- Bake in moderate oven about 20 minutes or until browned and crisp (watch carefully as mine only took 15).
Nutrition Facts : Calories 887.8, Fat 68.5, SaturatedFat 18.9, Cholesterol 151.4, Sodium 968.5, Carbohydrate 35.9, Fiber 3.8, Sugar 8, Protein 35.9
CRISPY FRIED CHICKEN
If you love Southern fried chicken you'll be amazed with this healthy makeover- some clever swaps mean taste isn't compromised
Provided by Angela Nilsen
Categories Main course
Time 35m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
- Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
- When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
- Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
- Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).
Nutrition Facts : Calories 319 calories, Fat 10.5 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 2.2 grams sugar, Fiber 0.8 grams fiber, Protein 37.1 grams protein, Sodium 0.7 milligram of sodium
CRISPY BAKED CHICKEN
An easier way to get that crispy chicken.
Provided by mxDOc
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
- Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 358.6 calories, Carbohydrate 8.5 g, Cholesterol 93.6 mg, Fat 18.8 g, Fiber 0.8 g, Protein 37.2 g, SaturatedFat 7 g, Sodium 602.7 mg, Sugar 0.8 g
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
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CHICKEN CRISPS RECIPE - MATTHIAS MERGES | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 20 minsServings 4
- Preheat the oven to 375° and line 2 baking sheets with parchment paper. In a small saucepan, combine the vegetable oil with the sliced garlic and cook over moderate heat, stirring often, until the garlic is golden and crisp, about 8 minutes. Using a slotted spoon, transfer the garlic chips to paper towels to drain.
- Spread out the chicken skin in a flat single layer on the prepared baking sheets and season lightly with salt and togarashi. Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down. Bake for 40 to 50 minutes, until the skins are golden and crisp; rotate the baking sheets from front to back and top to bottom halfway through baking.
- Transfer the crispy chicken skins to paper towels to drain. Lightly brush with whole-grain mustard and transfer to a serving bowl. Drizzle lightly with honey, garnish with the garlic chips and lime zest and serve.
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