Crusty Baked Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
• Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Steps:

• In a shallow bowl, combine the first eight ingredients. Place buttermilk and flour in separate shallow bowls. Coat chicken with flour, then dip in buttermilk and coat with bread crumb mixture. Place on a greased 15x10x1-in. baking pan. Let stand for 10 minutes., Bake, uncovered, at 350° for 45 minutes. Drizzle with butter. Bake 10-15 minutes longer or until juices run clear.

Steps:

• Preheat oven 400°F.
• Trim and wash chicken, pat dry and set aside.
• In a large bowl, beat egg and milk together.
• In a separate bowl, combine potato flakes, salt, paprika, garlic salt, ground pepper, poultry seasoning and cheese.
• Dip chicken in egg then roll in the potato flake mixture.
• Place chicken on pan and sprinkle with melted butter.
• Bake in 400°F oven for 45 minutes, turning the chicken once.
• Increase oven temperature to 425°F and bake for another 10- 15 minutes.

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
• Photograph by Charles Masters

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

Steps:

• Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
• Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.

Steps:

• Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
• Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
• Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
• To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
• While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
• Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
• Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
• Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
• Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
• Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

Steps:

• Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour.
• Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides.
• Remove and place in baking pan.
• Sprinkle with rosemary, parsley, salt and pepper.
• Pour water into frying pan and stir thoroughly scraping bits from bottom of pan.
• Pour liquid over chicken.
• Bake at 375 degrees for 40 to 45 minutes.
• Prep time includes stand time.

Steps:

• Use the palms of your hands to pat the chicken to an even thickness. In a shallow bowl, combine the buttermilk, Worcestershire, and hot pepper sauce. Add the chicken, turning to coat. Let the chicken soak in the sauce for 10 minutes.
• Meanwhile, preheat the oven to 450°F. Lightly coat a baking sheet with vegetable oil spray. In a shallow dish, combine the flour, cornmeal, lemon peel, salt, and cayenne pepper. Remove the chicken from the buttermilk and dip it into the flour mixture to coat completely. Place the chicken on the prepared baking sheet, leaving at least 1 inch between each piece. Drizzle with the oil.
• Bake the chicken until the coating is golden brown and crusty and the chicken is white throughout, about 20 minutes. Serve garnished with lemon wedges.

Steps:

• Preheat oven to 400°F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry.
• Mix mayonnaise with Dijon mustard in a shallow dish. Combine bread crumbs with seasonings and herbs in another shallow dish. Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes.
• Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs. Arrange on preheated baking sheet.
• Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165°F.

Steps:

• Combine dry ingredients.
• Dip chicken in milk and roll in dry mixture.
• Place in 13x9 pan sprayed with Pam and drizzle with butter (I spray with butter flavor Pam) then Bake at 375 for about 30 minutes If not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
• In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
• Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
• Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

Steps:

• Cut chicken breasts into thin strips, about one inch wide.
• Longer sections can be cut in half to have uniform pieces.
• Mix cracker crumbs and seasonings well.
• Dip chicken pieces into egg mixture, then dredge in crumb mixture.
• Place on baking sheet sprayed with cooking spray.
• Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
• Dip into favorite sauce, or enjoy just as they are!

Steps:

• Combine chicken, celery, almonds, mayonnaise, cream, onion and juice in a large bowl; spoon into shallow heatproof dish.
• Sprinkle with combined cheese and chips.
• Bake in moderate oven about 20 minutes or until browned and crisp (watch carefully as mine only took 15).

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place on foil-covered baking sheet.
• Bake 20 min. or until done (165ºF). Top with cheese; bake 2 min. or until melted.
• Spread cut sides of rolls with mayonesa; fill with chicken, lettuce and tomatoes.

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

Steps:

• Heat oven to 425ºF.
• Mix coating mix, chili and garlic powder. Use to coat chicken as directed on package.
• Place on baking sheet.
• Bake 20 min. or until chicken is done (165ºF).