CRUNCHY CEREAL CHICKEN FINGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 inch of oil in a large skillet over medium-high heat.
- Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
- Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
- Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.
CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
BAKED CRUNCHY CHICKEN
I have fixed this dish many times for company, and everyone always asks for the recipe. The leftovers-if there are any-are very good heated up in the microwave. -Elva Jean Criswell, Charleston, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.
Nutrition Facts : Calories 418 calories, Fat 28g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 423mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein.
"CRISPY-CRUNCHY" CHICKEN
Delicious, crunchy fried chicken. This recipe came from the "AllRecipes" site. I'm sure you could always play around with the spices for a variety of flavors!
Provided by Rick B2
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
- Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
- Dip chicken pieces into soup mixture and turn so as to coat all over.
- Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
- Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
- Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
- Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
- Drain pieces on paper towel and serve.
Nutrition Facts : Calories 335.8, Fat 7.3, SaturatedFat 2, Cholesterol 127.4, Sodium 595.2, Carbohydrate 32.5, Fiber 0.7, Sugar 0.7, Protein 32.4
CRUNCHY CHICKEN
I have a severe egg allergy and growing up my mom was always looking for recipes that both her kids would like and she could make without much hassle. Similar to chicken parm but baked and not using any eggs this was and still is a family favorite. Many a night we would ask my mom for "Crunchy Chicken and 'sketti" (meaning spaghetti).
Provided by Katy4
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Line the bottom of a baking dish large enough to lay out the chicken in with foil.
- Give a quick spray with a cooking spray to avoid sticking later.
- Place italian dressing in one bowl and breadcrumbs in another.
- Measurements are a guesstimate, but you want enough of both to coat the chicken.
- Dip chicken in dressing and then coat in breadcrumbs and place in baking dish.
- Repeat with all 4 breasts.
- Cover dish with foil and place in oven, bake for 30 minutes.
- Remove foil cover, bake for another 30 minutes.
- Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"!
- Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.
CRUNCHY OATMEAL CHICKEN
This unusual but healthy chicken recipe is from the "Dietwise" column of the Thursday magazine dated Dec 25-31'03. I hope you enjoy it!
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 1h5m
Yield 3 pcs. of crunchy oatmeal chicken
Number Of Ingredients 8
Steps:
- Marinate the chicken pieces with lemon juice and 1/4 tsp salt.
- Preheat oven to 200°C.
- In a bowl, combine together oatmeal, chili powder, black pepper powder and the remaining salt.
- In another bowl, lightly whip an egg white with 1 tbsp water.
- Drain chicken well, dip into egg white and then into the oatmeal mixture to coat each piece evenly.
- Place on a well-greased tray.
- Bake for 20 minutes on one side.
- Turn onto the other side and bake for 15 minutes on the other side until the chicken pieces are well browned.
- Serve hot with tomato or chili sauce.
- Enjoy!
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.
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
CRUNCHY CHICKEN TENDERS
This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!
Provided by Tess
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
- Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g
CRUNCHY RANCH CHICKEN FINGERS
An easy appetizer or part of a meal. Try using other dressings for a different taste, use cilantro instead of parsley or add some chili powder for an extra zing
Provided by Tebo3759
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine cornflake crumbs and parsley.
- Combine dressing and water in another bowl.
- Dip chicken into dressing mixture.
- Cover with cornflake mixture.
- Place on lightly sprayed non stick pan.
- Bake 8 minutes or until tender in a 425 degree oven.
Nutrition Facts : Calories 249, Fat 11.8, SaturatedFat 2, Cholesterol 71.2, Sodium 316.1, Carbohydrate 7, Fiber 0.3, Sugar 1.5, Protein 27
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