Easy Crunchy Chicken Recipes

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

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.

Steps:

• Cut chicken breasts into strips.
• Combine flour, chili powder, salt and pepper in a large ziplock bag. Add chicken and shake to coat.
• Beat egg and water together. Coat chicken strips in egg-wash.
• Dredge chicken through cornflakes. Place on a lightly greased baking sheet.
• Bake at 425F for 30 - 40 minutes.

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

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.

Steps:

• Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
• Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
• Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
• Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Steps:

• Set oven rack to lowest-bottom position.
• Preheat oven to 425 degrees F.
• Place foil on a cookie sheet.
• Spray with non-stick cooking spray.
• Combine all the ingredients except the chicken in a large zip lock baggy.
• Shake the baggy with the ingredients to mix thoroughly.
• Wet chicken breast one at a time and place in zip lock baggy.
• Shake until chicken is completely covered.
• Place chicken on a cookie sheet.
• Bake for 18-20 minutes.

Steps:

• Rinse and dry the chicken parts with paper towels.
• Sprinkle the chicken parts generously with salt and pepper.
• Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
• Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
• Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
• Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
• Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
• Then immerse into the hot oil. Fry for about 15 minutes or until cooked "through," turning the pieces several times.
• Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
• Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.

Steps:

• Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
• Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
• When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
• Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
• Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).