Oats And Breadcrumb Chicken Tenders Recipes

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OATMEAL BAKED CHICKEN

This recipe proves you can have fried chicken without a lot of fuss. The chili powder and cumin add a subtle spiciness that appeals to everyone.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Oatmeal Baked Chicken image

Steps:

  • Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.

Nutrition Facts : Calories 478 calories, Fat 26g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 207mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.

1-1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt, optional
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/2 cup milk
2 tablespoons butter or margarine, melted

ORANGEY HERB AND OAT-CRUSTED CHICKEN TENDERS

Provided by Robin Miller : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11



Orangey Herb and Oat-Crusted Chicken Tenders image

Steps:

  • In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
  • Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
  • Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.

1/4 cup quick-cooking oats
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds chicken tenders (rib meat) or boneless, skinless chicken breasts cut into thin strips
1/3 cup orange marmalade
Nonstick cooking spray

OAT-CRUSTED CHICKEN CUTLETS

Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7



Oat-Crusted Chicken Cutlets image

Steps:

  • Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.
  • Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.
  • Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.

3/4 cup rolled oats
1/4 cup grated Grana Padano
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground pepper
4 boneless, skinless chicken breasts (1 pound total)
5 tablespoons extra-virgin olive oil
Lightly dressed salad greens, for serving

CRISPY GARLIC BREADCRUMB CHICKEN

While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 17



Crispy Garlic Breadcrumb Chicken image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Season chicken breasts on both sides with salt, black pepper, and cayenne.
  • Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
  • Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
  • Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
  • Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
  • Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g

2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
⅓ cup chicken broth
1 lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

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