Oven Crisp Chicken Recipes

CRISPY OVEN CHICKEN

Crispy chicken without the hassle of frying! Let cracker crumbs and salad dressing be the secrets to your success!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 2

Number Of Ingredients 5

Crispy Oven Chicken image

Steps:

Heat oven to 425°F. Spray rack of broiler pan or baking dish with cooking spray. Pour dressing into small bowl. Mix cracker crumbs, thyme and paprika in another small bowl or plastic bag. Dip chicken into dressing, then coat with crumb mixture. Place on rack in broiler pan.
Bake uncovered 35 to 40 minutes or until golden brown and juice is no longer pink when centers of thickest pieces are cut. Cover and refrigerate 2 cooked chicken breast halves to use for Curry Chicken Pie.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 40 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

Ingredients

1/4 cup ranch dressing
3/4 cup crisp wheat cracker crumbs
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 teaspoon paprika
4 boneless skinless chicken breast halves (1 pound)

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

Easy Crispy Baked Chicken image

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

Ingredients

2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
½ cup margarine, melted

CRISPY BAKED CHICKEN

For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.

Provided by Ali Slagle

Categories dinner, lunch, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

Crispy Baked Chicken image

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.

Ingredients

4 teaspoons dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
A heaping 1/4 teaspoon ground cayenne
4 chicken leg quarters (about 2 ½ to 3 pounds), patted dry

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

Crispy Baked Chicken image

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.

Ingredients

1/2 cup cornmeal
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup 2% milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
1/3 cup butter, melted

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

Crispy Oven-Baked Chicken image

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 :

Ingredients

1-1/4 cups crushed cornflakes
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 cup lemon juice
1/4 cup fat-free French salad dressing
6 bone-in chicken breast halves (8 ounces each), skin removed