CRISPY OVEN-BAKED CHICKEN
This is a delicious way to fix chicken that has all the flavor without all the calories. The cornflake coating is dressed up with a pleasant mixture of herbs and seasonings.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the first nine ingredients. In another shallow bowl, combine the lemon juice and salad dressing. Dip chicken in lemon juice mixture, then coat with cornflake mixture. Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 400° for 40-50 minutes or until juices run clear.
Nutrition Facts :
EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
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).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
CRISPY BAKED 'FRIED' CHICKEN
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
- Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
- Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
CRISPY BAKED CHICKEN
An easier way to get that crispy chicken.
Provided by mxDOc
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
- Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 358.6 calories, Carbohydrate 8.5 g, Cholesterol 93.6 mg, Fat 18.8 g, Fiber 0.8 g, Protein 37.2 g, SaturatedFat 7 g, Sodium 602.7 mg, Sugar 0.8 g
CRISPY BAKED CHICKEN THIGHS
This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.
Provided by John Goddard
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
- Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
- Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 0.1 g, Cholesterol 71 mg, Fat 11.8 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 90 mg
CRISPY OVEN BAKED CHICKEN BREASTS
Make and share this Crispy Oven Baked Chicken Breasts recipe from Food.com.
Provided by threeovens
Categories Chicken Breast
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry.
- Mix mayonnaise with Dijon mustard in a shallow dish. Combine bread crumbs with seasonings and herbs in another shallow dish. Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes.
- Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs. Arrange on preheated baking sheet.
- Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165°F.
Nutrition Facts : Calories 167.7, Fat 3.5, SaturatedFat 0.8, Cholesterol 72.6, Sodium 357.3, Carbohydrate 7, Fiber 0.7, Sugar 0.6, Protein 25.4
CRISPY BAKED CHICKEN
My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.
Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 785mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
CRISPY OVEN BAKED CHICKEN
I got this recipe off of the container for the Italian bread crumbs. It gives you something quick and easy to do to your chicken.
Provided by Mama T of Two
Categories High Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Spray 15x10x1 inch baking pan with nonstick spray.
- In shallow bowl combine bread crumbs and butter; mix well.
- In another bowl beat egg.
- Dip chicken into egg and then coat evenly with bread crumbs.
- Place chicken in pan.
- Bake for 25-30 minutes or until the chicken in fork-tender and juices run clear. Turn once during half way through cooking.
Nutrition Facts : Calories 251.5, Fat 8.6, SaturatedFat 3.6, Cholesterol 116.7, Sodium 314.3, Carbohydrate 13, Fiber 0.8, Sugar 1.1, Protein 28.5
ROASTED GARLIC OVEN-BAKED CHICKEN
Add a little comfort to your dinner with home-style chicken. Pouch potatoes create the crispy garlic chicken coating everyone loves.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
- In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
- Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan skin side down. Drizzle with butter. Discard any leftover potato and egg mixtures.
- Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 680, Carbohydrate 27 g, Cholesterol 280 mg, Fat 1/2, Fiber 1 g, Protein 68 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1870 mg, Sugar 2 g, TransFat 1 g
CRISPY OVEN BAKED CHICKEN
Make and share this Crispy Oven Baked Chicken recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- mix all ingredients with chicken.
- preheat oven to 220.then Bake, uncovered, at 220 for 15-20 minutes .
Nutrition Facts : Calories 361.4, Fat 10.1, SaturatedFat 1.9, Cholesterol 102.2, Sodium 282.7, Carbohydrate 20.1, Fiber 1.2, Sugar 4.8, Protein 45
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- Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.
- Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!
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