Crispy Herb Baked Chicken Recipes

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:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

Steps:

• Preheat Oven to 375 degrees.
• Spray a 9 X 13 pan with cooking spray.
• In medium bowl, combine Italian seasoning, garlic powder, parmesan cheese and potato flakes.
• Brush chicken breasts with olive oil and roll in potato flake mixture (Chicken should be heavily coated with potato flake mixture).
• Place chicken in single layer in pan.
• Bake 20 - 25 minutes or until chicken is tender. Turn once during baking to crisp up both sides.

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:

• Heat oven to 375 F.
• Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well.
• Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat.
• Place in cookie sheet or pan.
• Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.

Steps:

• Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9- inch pan. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375 for 45-60 minutes or until chicken is fork-tender and juices run clear.
• I used garlic powder instead of salt and boneless, skinless breasts and thighs instead of the entire chicken because that is what I had available.

Steps:

• Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9-inch pan.
• Combine potato flakes, parmesan cheese, parsley flakes and garlic salt in medium bowl; stir until well mixed. Dip chicken pieces in margarine; roll in potato flake mixture to coat. Place in greased pan.
• Bake at 375. for 45 to 60 minutes or until chicken is fork-tender and juices run clear.