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.
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.
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
GRANDMA'S UNBREADED FRIED CHICKEN
This fried chicken recipe intrigued us. Would it be good without breading? Turns out, it's fantastic! Frying the chicken in bacon grease adds tons of flavor to the chicken. The skin crisps up with bits of bacon, salt, and pepper. You really can't tell that the chicken is not breaded. Serve with mashed potatoes and gravy for a...
Provided by joeyjoan K
Categories Chicken
Time 1h
Number Of Ingredients 4
Steps:
- 1. Cook bacon in skillet or heat cooking oil. Oil will spit when you drop water in it when hot enough. (My Grandma only used bacon fat, that was her frying oil of choice, It does add to the flavor of the chicken.)
- 2. Salt and pepper your chicken to taste. When your oil is hot enough, carefully place the chicken in the pan bottom side down.
- 3. Cover and simmer on medium-ish heat for 15 min.
- 4. Using TONGS turn chicken. Recover and continue to cook for 15 min more.
- 5. Check the meat if the meat has started to pull away from the leg bone raise the heat a little and cook uncovered, rearrange the meat according to the heat in your pan. If meat is not pulling away continue to cook covered on medium-ish heat. After you uncover and raise the heat, turn every 10ish minutes, cooking till meat is cooked thru and the skin is golden brown and crispy. Remove from pan and keep warm.
- 6. Make your gravy using the pan drippings.
- 7. Serve warm or cold. This makes the best cold picnic chicken.
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.
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
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
AIR-FRYER NASHVILLE HOT CHICKEN
I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I'd try air-frying. I'm so glad I did-this Nashville hot chicken recipe is almost better than the original. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.
Nutrition Facts : Calories 413 calories, Fat 21g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 170mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
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