Hushpuppy Baked Chicken Breast Recipes

Steps:

• Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.)
• Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately.
• Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes.

Steps:

• Use food processor to turn hushpuppies to bread crumbs add shredded cheese to this mixture as well.
• Mix together eggs and milk.
• Dip Chicken breast in egg and milk and then dip into hushpuppy crumbs, crusting both sides.
• Place crusted chicken on sprayed sheet pan.
• Bake in preheated oven at 350 until outside is browned and inside has reached 160 degrees. 15-30 minutes depending on oven.

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.