CHICKEN FRIES
Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.-Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 376 calories, Fat 17g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
CHILI CHICKEN
A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.
Provided by Margot McKinney
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g
OVEN-FRIED CHILE CHICKEN
Provided by Food Network
Time 13h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the marinade: Combine the ginger, chiles, garlic, salt, garam masala, oil, and lemon juice in a bowl, and mix well to make a paste. Add the chicken and coat each piece well in the paste. Place the chicken on a sheet pan, then cover with plastic wrap and leave for a couple of hours or overnight in the refrigerator. Remove the chicken from the refrigerator and bring back to room temperature before continuing.
- Preheat the oven to 435 degrees F.
- Pour the 3 tablespoons oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
- Mix the salt, black pepper, and cumin into the bread crumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
- Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them in the heated roasting pan, and cook for 20 minutes. Then lower the oven to 400 degrees F, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through.
- Place the chicken on a serving dish with the cut lemon wedges and serve.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
OVEN FRIED CHICKEN AND FRENCH FRIES
A brilliant, healthier alternative to fried chicken and French fries without losing irresistible flavour and crunch.
Provided by English_Rose
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 400°F In a small bowl whisk the egg, egg white and Dijon mustard until smooth.
- Place the Melba toast, thyme, rosemary, oregano, garlic powder, salt, black pepper and cayenne pepper and blitz to create textured breadcrumbs (leave some pieces about the size of currants).
- Dip a chicken breast in the egg mixture, coating it thoroughly and then dredge in the breadcrumbs, patting and turning frequently until well coated.
- Place the chicken on a baking sheet and bake for three minutes, and then lightly spray the top of each chicken breast with oil.
- Bake for five minutes more then turn. Spray lightly with the oil again and bake for a further six minutes. This recipe works well with any piece of chicken (with or without the bone). Use skinless legs, thighs or breasts.
- Meanwhile, remove the potato strips from the iced water and pat dry.
- Put potatoes and salt in a plastic bag or lidded box and spray with oil for about three seconds. Shake, to coat the potatoes well with oil and salt.
- Lay the potatoes on a baking tray, ensuring they do not touch each other, and spray lightly with the oil. Bake for about seven minutes, turn, bake for a further seven minutes and turn again and bake for another five minutes until golden and cooked. Serve immediately.
Nutrition Facts : Calories 384.3, Fat 4.2, SaturatedFat 1, Cholesterol 121.3, Sodium 596.8, Carbohydrate 48.2, Fiber 5.2, Sugar 1.6, Protein 36.6
CHICKEN FRIES POUTINE RECIPE BY TASTY
Here's what you need: chicken breast, salt, McCormick® ground black pepper, ground white pepper, onion powder, garlic powder, all-purpose flour, large eggs, panko bread crumbs, vegetable oil, McCormick® brown gravy mix, cheese curd, thinly sliced chive
Provided by Tayo Ola
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
- In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
- In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
- Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
- Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1-2 minutes on each side, until fully cooked and golden. Drain on paper towels.
- Cook the McCormick Brown Gravy Mix according to the package directions.
- Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 57 grams, Fat 44 grams, Fiber 1 gram, Protein 56 grams, Sugar 3 grams
ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE
Here is a quick and easy recipe that is certain to satisfy your taste buds. The only problem you'll have is finding any leftovers!
Provided by Ken2729
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Salt and lightly pepper both sides the chicken breast.
- Liberally add the ancho chili pepper onto both sides of the breasts.
- Cut the breasts into 1 inch cubes.
- Whisk the egg whites.
- In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
- Take a handful of the cut chicken and dip into the egg whites. (coat well).
- Place the chicken in the flour mixture and shake well. (coat well).
- Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
- For sauce:.
- Melt butter in non stick pan. (medium heat).
- Stir in honey and brown sugar until well blended.
- Stir in Chili and Barbeque sauces.
- Add remaining tablespoon of Ancho Chili pepper. Stir.
- Bring to boil then let simmer for 5 minutes.
- Place the chicken in a Tupperware bowl.
- Pour sauce over chicken.
- Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
- Serve over rice, with cajun fries, or food of your choice.
Nutrition Facts : Calories 639.1, Fat 18.5, SaturatedFat 7.5, Cholesterol 91.2, Sodium 1108.1, Carbohydrate 88.8, Fiber 2.1, Sugar 63.7, Protein 31.1
CRISPY WONTON CHICKEN SALAD
This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.
Provided by Eric Kim
Categories salads and dressings, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
- Prepare the salad: Add the chicken to the dressing and toss.
- To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
- Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
OVEN-FRIED CHIPOTLE CHILI CHICKEN
Categories Food Processor Chicken Kid-Friendly Cinco de Mayo Dinner Mayonnaise Chill Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
- In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.
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- In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, sesame oil and 1 teaspoon of the salt. Add the chicken and turn to coat. Let stand for 15 minutes.
- Remove the chicken from the marinade and transfer to a large bowl. Add the rice flour and toss to coat, separating the pieces of chicken as necessary. Transfer the chicken to a colander and shake well to remove any excess rice flour.
- In a wok, heat the canola oil to 300°. Add the chiles and fry until bright red and plump, about 15 seconds. Using a slotted spoon, transfer the chiles to another large bowl.
- Heat the oil to 350°. Add half of the chicken and fry over high heat, stirring occasionally, until golden, crisp and cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to the bowl with the chiles. Repeat with the remaining chicken.
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