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
CRISPY CHICKEN SKINS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 18 pieces
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
- Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
- Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
"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 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 BAKED CHICKEN
One bite of tender chicken in a crunchy golden coating explains why I give this recipe such a workout. Besides serving it at home for the two of us, I make a big batch for our senior group at church. -Essie Malatt of Converse, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear., Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken.
Nutrition Facts : Calories 278 calories, Fat 1g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 888mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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.
CRUNCHY CHEDDAR CHICKEN BREASTS
Make and share this Crunchy Cheddar Chicken Breasts recipe from Food.com.
Provided by Hedlin Family
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs, cheese, salt and pepper in pie plate.
- Roll chicken breasts in dressing to coat both sides.
- Dip, top side only, in crumb mixture and place on baking sheet.
- Bake at 350°F for 35 minutes, or until golden brown and crunchy.
Nutrition Facts : Calories 170, Fat 4.2, SaturatedFat 2.1, Cholesterol 77.1, Sodium 431.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 29.4
QUICK 'N CRUNCHY POTATO CHIP CHICKEN
Use your favorite flavor of potato chips, such as Cheddar or barbecue, to coat the chicken in this recipe. You can even use the crumbs in the bottom of the bag! A quick crushing tip: Place potato chips in a tightly sealed plastic bag, and crush with rolling pin. Source: Betty Crocker
Provided by CookingONTheSide
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix crushed potato chips and parsley in shallow bowl.
- Beat egg and Worcestershire sauce in another shallow bowl.
- Heat oil in 10-inch nonstick skillet over medium-low heat.
- Dip chicken into egg mixture, then coat with potato chip mixture.
- Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
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