OVEN FRIED CHICKEN
Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.
Provided by Ellie Krieger
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
- Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
- In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
- One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
- Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.
Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams
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 BAKED 'FRIED' CHICKEN
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
- Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
- Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
OVEN FRIED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
- Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
- Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
- Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
- Transfer to a platter and serve hot or at room temperature.
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
CRISPY RANCH CHICKEN
This is a super easy recipe. Just a few ingredients, and is great to throw together after work throughout the week. We often like to have this with Fresh Cooked Carrots or Cucumber and Squash. Very Yummy !
Provided by HeatherLuvs2Cook
Categories < 60 Mins
Time 50m
Yield 6 Chicken Breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 Degrees.
- Spray a large baking sheet with Non-Stick Spray. I use PAM.
- Combine the Rice Krispies, Parmesan Cheese and Ranch mix into a large bowl.
- Beat your egg whites in a medium bowl. Dip each piece of chicken into the whites and then into the cereal mixture. Make sure to coat them evenly.
- Arrange the coated chicken on the prepared baking sheet. Bake until Golden Brown, and your juices from the chicken run clear. Bake approx 20 - 25 minutes. Serve Hot. Enjoy !
Nutrition Facts : Calories 514, Fat 25.6, SaturatedFat 9.1, Cholesterol 155.7, Sodium 552.3, Carbohydrate 13.1, Fiber 0.3, Sugar 1.8, Protein 55.3
SIMPLE SOUTHERN-STYLE 'UNFRIED' CHICKEN
Love buttermilk fried chicken? You won't believe the fabulous taste of our made over version with only 250 calories per serving!
Provided by Allrecipes Member
Time 1h30m
Yield 6
Number Of Ingredients 3
Steps:
- Remove skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30 min. to marinate.
- Preheat oven to 400 degrees F. Place contents of seasoning packet on plate. Remove chicken from bag, one piece at a time. Dip chicken in coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any remaining coating from plate over chicken.
- Bake 40 to 45 min. or until cooked through (180 degrees F).
Nutrition Facts : Calories 768.5 calories, Carbohydrate 20.9 g, Cholesterol 205.1 mg, Fat 51.7 g, Fiber 0 g, Protein 51.4 g, SaturatedFat 14.1 g, Sodium 908 mg, Sugar 0 g
RANCH CRISPY CHICKEN
Make and share this Ranch Crispy Chicken recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix the breadcrumbs and Dressing mix in a plastic bag.
- Put chicken in the bag and shake until coated.
- Bake in 375F oven for 50 minutes.
Nutrition Facts : Calories 521.2, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 210.4, Carbohydrate 4.9, Fiber 0.3, Sugar 0.4, Protein 43.7
FLASH ROASTED CRISPY RANCH CHICKEN
This is a great anytime meal. It's from a Campbell's 1-2-3 cookbook I got at one of my bridal showers. I served it for my in-laws and had rave reviews! It's very easy and delicious, I love anything with ranch so if your like me... you'll love this!
Provided by Amber C.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a shallow dish mix soup, milk and dressing mix.
- Reserve 1 c for sauce.
- Dip chicken into soup mixture ( I let marinate over night, but not necessary).
- Coat with tortilla chips.
- Place chicken on a greased baking sheet.
- Drizzle with margarine or butter.
- Bake at 400 degrees F for 20 min or until chicken is no longer pink.
- In a small saucepan over med heat, heat reserved soup mixture to a boil.
- Serve over or with chicken.
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