Butter Crisp Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
• Bake at 400 degrees F (200 degrees C) for 1 hour.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
• Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Melt 1/4 cup butter and 1/4 cup shortening set aside.
• Preheat oven to 350 degrees Fahrenheit.
• Spray a casserole dish with non-stick spray (to make clean-up easier later).
• Combine flour, salt, pepper, garlic salt, paprika, creole seasoning together.
• Coat the chicken very well in the flour mixture.
• In a skillet, melt the remaining 1/4 cup butter and lightly brown the fryer pieces.
• Place the browned chicken in a casserole dish uncovered.
• In the pan you have just browned the chicken, pour the (set aside) melted butter and shortening into the skillet and combine with the chicken drippings/butter (that was already in the pan).
• Using half of this mixture baste the chicken; use the remaining mixture half-way through the cooking time.
• Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until done (the juices should run clear when you prick the meatiest part of the chicken with a fork).

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Slice each chicken breast into thick strips.
• Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
• Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
• Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
• Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.