CRISPY GARLIC BREADCRUMB CHICKEN
While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 17
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.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g
CRUNCHY GARLIC CHICKEN
Make and share this Crunchy Garlic Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°F degrees.
- Spray rectangular pan (9x13x2-inch) with cooking spray.
- Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
- Mix crushed cereal, parsley and paprika.
- Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
- Place in pan.
- Drizzle with 2 tablespoons butter.
- Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.
CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
- Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
- Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
- Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
- Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.
CRISPY GARLIC-PARMESAN CHICKEN
Steps:
- 1. Heat oven to 400 degrees F. Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
- 2. In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
- 3. Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F) and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil.
CRUNCHY GARLIC CHICKEN
Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep
Provided by Orlando Murrin
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
- If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
- In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
- Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
- Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
- Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.
Nutrition Facts : Calories 875 calories, Fat 70 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
JAMIE OLIVER CRUNCHY GARLIC CHICKEN NUGGETS
This recipe is taken from Jamie's Food Revolution by Jamie Oliver 2009. This crumbing technique is so versatile-you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.
Provided by Id-do-the-cookin
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare your chicken: Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick-you want the meat to be totally coated.
- To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp.
- To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.
Nutrition Facts : Calories 162.6, Fat 14, SaturatedFat 8.1, Cholesterol 123.5, Sodium 138.9, Carbohydrate 6.4, Fiber 1, Sugar 0.9, Protein 4.1
CRUNCHY GARLIC CHICKEN
Oven-baked chicken breasts boast a delicious crunchy coating with herbs and garlic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
- In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
- Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 100 mg, Fat 2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
CRISPY GARLIC CHICKEN WITH LEMON PASTA
You know they like crispy chicken. You know they like lemon pasta. Stands to reason this easy baked chicken dish will go over well with everyone!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Spray rimmed baking sheet with cooking spray. Combine coating mix and cheeses in shaker bag. Remove 1/4 cup coating mixture; reserve for later use.
- Moisten chicken with water. Add, 1 piece at a time, to remaining coating mixture in bag; close bag, then shake gently to evenly coat chicken. Place on one side of prepared baking sheet. Top with any remaining coating mixture. Spread tomatoes onto other side of baking sheet.
- Bake 28 to 30 min. or until chicken is done (165ºF).
- Meanwhile, cook pasta in large saucepan as directed on package, omitting salt. While pasta is cooking, grate zest from 1 lemon; set aside. Squeeze juice from both lemons into small saucepan; stir in broth. Bring to boil; simmer on medium-low heat 6 to 8 min. or until slightly thickened. Add butter and lemon zest; simmer 3 to 4 min. or until butter is melted and mixture is well blended, stirring occasionally.
- Drain pasta; return to pan. Add lemon sauce; toss to coat. Add roasted tomatoes, reserved coating mixture and parsley; mix lightly. Serve topped with chicken.
Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS
These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!
Provided by thedailygourmet
Categories Chicken Tenders
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
- Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
- Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
- Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
- Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g
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GARLIC CHICKEN | CHICKEN RECIPES |JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2Total Time 25 minsCategory Chicken RecipesPublished 2015-09-16
- Peel the garlic and zest the lemon. Put the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of sea salt and black pepper, then whiz until the mixture is very fine, and pour on to a plate.
- Crack the egg into a small bowl and beat with a fork.Lightly score the underside of the chicken breasts.
CRISPY GARLIC-GLAZED CHICKEN WINGS - FOOD & WINE
From foodandwine.com
- Stir together 3 tablespoons sugar, 3 tablespoons fish sauce, and 2 tablespoons lime juice until sugar dissolves. Pour mixture into a ziplock plastic bag; add chicken. Seal bag; gently massage bag to coat wings with marinade. Refrigerate 24 hours.
- Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry; arrange in a single layer on prepared baking sheet. Bake in preheated oven until lightly browned, about 25 minutes, flipping once.
- Meanwhile, whisk together 2 tablespoons water, remaining 2 tablespoons sugar, remaining 2 tablespoons fish sauce, and remaining 2 tablespoons lime juice in a small bowl until sugar dissolves. Set aside.
JAMIE OLIVER'S CRUNCHY GARLIC CHICKEN RECIPE - DELISH
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- Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest, and a pinch of salt and pepper.
HONEY GARLIC CRISPY FRIED CHICKEN RECIPE - COUPLE EATS FOOD
From coupleeatsfood.com
- In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.
- To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Pour the soy sauce mixture and let cook by stirring occasionally. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.
- To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Combine well. Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place chicken on drying rack for about 5 minutes. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Remove from oil and drain off excess oil.
CRUNCHY GARLIC CHICKEN BREASTS RECIPE BY VALAER MURRAY
From thedailymeal.com
- In a food processor, combine the garlic, rosemary, oregano, cayenne, and breadcrumbs. Pulse for a couple minutes until the garlic is minced. You can easily make about a cup of breadcrumbs ahead of time using 1/3 of a stale baguette that is pulsed in the food processor for about 1 minute.
- Preheat the oven to 350 degrees. Place the breadcrumb mixture in a shallow bowl then drench the chicken in it, pressing down on it so that they are fully coated. Heat the oil in a large ovenproof skillet and cook chicken until brown on both sides, then transfer the skillet to the oven and cook for another 20-25 minutes until juices run clear.
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From jamieoliver.com
- Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
- Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
- Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.Put the pan on a medium heat.
CRISPY ROASTED GARLIC CHICKEN RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
- Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
- Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
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- In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.
- Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.
- Wipe out the food processor. Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped. Transfer the mixture to a large, shallow bowl. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the cornflake mixture.
CRISPY GARLIC CHICKEN RECIPE - SAVORY NOTHINGS
From savorynothings.com
- Add all sauce ingredients to a small saucepan and bring to a boil. Reduce the heat and simmer until starting to thicken. Set aside until all the chicken is done.
- Pat the chicken dry. To a shallow dish add the flour. Whisk the eggs together in a second dish and put the breadcrumbs into a third. To bread the chicken coat it first with flour, then with eggs and finally with breadcrumbs. (For a more thorough tutorial on how to correctly bread chicken to give it a nice crispy coating check out this post.
- Add all the cooked chicken into the pan and pour the sauce over it. Toss until everything is coated and the sauce has thickened to a syrupy consistency.
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