Crumb Coated Baked Chicken Recipes

Steps:

• Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray; set aside. , In a shallow bowl, combine buttermilk and hot pepper sauce. In another shallow bowl, combine the bread crumbs, cornmeal and seasonings. Dip chicken in buttermilk mixture, then roll in crumb mixture. Place bone side down in prepared pan., Spritz chicken with cooking spray. Bake at 425° for 15-20 minutes. Remove from oven; spritz again with cooking spray. Bake 15-20 minutes longer or until a thermometer reads 170°.

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).

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once.

Steps:

• Line a 15x10 inch baking pan with foil.
• Coat the foil with nonstick cooking spray; set aside.
• In a shallow bowl, combine buttermilk and hot pepper sauce.
• In another bowl, combine the bread crumbs, cornmeal and seasonings.
• Dip chicken in buttermilk mixture, then roll in crumb mixture.
• Place bone side down in prepared pan.
• Spritz chicken with nonstick cooking spray.
• Bake at 425 degrees Fahrenheit for 15-20 minutes.
• Remove from oven; spritz again with nonstick cooking spray.
• Bake 15 to 20 minutes longer or until a meat thermometer reads 170 degrees Fahrenheit.

Steps:

• Preheat oven to 450°F. and line a baking sheet with foil.
• Tear bread into pieces and in a food processor pulse until finely ground. In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste. Melt butter and stir in mustard and salt and pepper to taste.
• With a sharp knife cut chicken thighs from legs. Pat chicken dry and brush all over with butter mixture. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet. Bake chicken in middle of oven until cooked through and golden, 25 to 30 minutes.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Steps:

• In a larger resealable plastic bag combine first seven ingredients. Add chicken a few pieces at a time, and shake to coat. Place chicken on baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 for 20 minutes. Turn chicken pieces; bake 15-20 minutes longer or until juices run clear.