Unfried Chicken Recipes

Steps:

• Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
• Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
• Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
• Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.

Steps:

• Preheat oven to 400°F.
• Remove skin from chicken pieces.
• Place all chicken pieces in a large bowl with the ice water.
• Put yogurt in a medium bowl; set aside.
• Spray a baking sheet with vegetable oil.
• Combine all breading ingredients in a large, tight-sealing bag.
• Shake to mix.
• Remove two pieces of the chicken from the ice water.
• Roll each piece in yogurt.
• Put chicken in plastic bag with the breading mix.
• Seal and shake, coating each piece thoroughly.
• Place on oiled baking sheet.
• Repeat with remaining chicken pieces.
• Spray chicken lightly with vegetable oil.
• Place baking sheet on bottom of the preheated 400°F oven.
• Bake for 1 hour, turning pieces over every 20 minutes for even browning.

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Steps:

• In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F.
• Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
• Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
• Bake until the chicken is golden brown and cooked through, about 40 minutes.

Steps:

• Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
• Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

Steps:

• Preheat oven to 400.
• Take skin off chicken pieces.
• Place all pieces in large zip lock and coat with ranch dressing.
• Marinate in the refrigerator for minimum of 1 hour.
• Take out and coat each piece well with shake n bake.
• Place on baking sheet and bake for 45 minute.

Steps:

• Preheat the oven to 375.
• Remove the skin from your chicken thighs.
• You will need 3 bowls or dishes.
• In the first bowl add and mix the flour and chili powder. Dredge the chicken in the flour and chili powder mixture.
• Then in the second bowl dip the chicken in the ranch dressing.
• Add together the bread crumbs, corn flakes, parm cheese and garlic powder in the third bowl.
• Dip each chicken in bread crumb mixture.
• Place chicken on foil lined baking sheet.
• Cook for 40-45 minutes.
• These are so good and crispy!

Steps:

• Preheat oven to 400°F. Combine cereal, flour and seasoned salt in shallow dish or pie plate. Beat egg white with water in separate shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
• Place chicken, coated sides up, on baking sheet; spray lightly with cooking spray.
• Bake 40 min. or until chicken is golden brown and cooked through (180ºF).

Steps:

• Remove skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.
• Bake 40 to 45 min. or until chicken is done (165°F).

Steps:

• 1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
• 2. Drain and blot with paper towels to remove excess buttermilk. Meanwhile, preheat oven to 325 degrees Fahrenheit. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
• 3. Increase oven heat to 450 degrees Fahrenheit. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well. Dredge drained and blotted chicken tenders in seasoned starch. Next, coat dredged tenders thoroughly with beaten egg whites. Last, dip tenders in toasted panko to fully coat. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.
• 4. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.