OVEN CRISP CHICKEN WINGS
This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut wings at joints.
- Preheat oven to 425 degrees.
- Be sure wings are thawed and dry them well with paper towels.
- Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
- Shake to mix ingredients and add wings.
- Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
- Add wings to pan and turn to coat.
- Bake for 30 minutes.
- Turn wings over and bake for 15 more minutes or until crispy and done.
Nutrition Facts : Calories 395.4, Fat 28.6, SaturatedFat 11, Cholesterol 117.2, Sodium 167.4, Carbohydrate 9.9, Fiber 1.1, Sugar 0.2, Protein 24.1
CRISP MUSTARD-GLAZED CHICKEN BREASTS
Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
- Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.
- In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.
- Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.
- Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.
CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE
Categories Chicken Garlic Roast Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
- Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
GINGER CHICKEN WITH CRISP NAPA SALAD
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
- In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
- Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
- Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
- Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.
CRISP STUFFED CHICKEN CUTLETS
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
- Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
- Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
- Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES
Really tasty and easy to make. ok i forgot to add that i got it off of americas test kitchen. it was my first recipe i posted.
Provided by snilsson
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
- Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
- Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
- Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
CRISP ITALIAN CHICKEN & POLENTA
Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
- Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium
CRISP OVEN ROASTED CHICKEN WITH ROSEMARY POTATOES
Steps:
- 1.Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight. 2. Preheat oven to 450° F. 3. Add 1 Tbsp of the butter in the bottom of shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. Put pan in oven with legs facing toward back of oven. 4. Adjust heat down to 400° F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 min, basting with pan drippings every 20 min. Place Oven Roasted Potatoes in oven after 15 to 20 min. After chicken has roasted for 1 hour, pour wine and stock over vegetables, and continue roasting until chicken is done. 5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley. 6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.
CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD
This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.
Provided by Melissa Clark
Categories dinner, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
- Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
- Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED CRISP PARMESAN ROMANO CHICKEN
Our Italian-style baked chicken parmesan, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar, and breadcrumbs made from cubes of crusty white bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
- Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.
- Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
- Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.
CRISP CHICKEN WINGS WITH CHILI-LIME BUTTER
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
- While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.
CRISCO'S SUPER CRISP COUNTRY FRIED CHICKEN
Make and share this Crisco's Super Crisp Country Fried Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk and egg in medium bowl; set aside.
- Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
- Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below).
- To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels.
- To deep fry, heat 2 or 3-inches Crisco to 365° in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels.
- For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.
CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE
We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.
Provided by lisar
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
- Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
- Season with salt and pepper.
- Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
- Dip each piece in the flour and egg again an then coat the chicken in the panko.
- In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
- Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
- If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
- Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
- tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
- Bring to a simmer over medium low heat.
- Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
- Whisk in mustard and allspice.
- Cool to room temperature.
- The sauce will keep for 1 week in the refrigerator.
CRISP CHICKEN BURGERS WITH LEMON MAYO
Walk past the fried chicken shop knowing you can make this tasty, low-fat chicken burger at home
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they're about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
- Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
- Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.
Nutrition Facts : Calories 396 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.8 milligram of sodium
CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES
Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
- Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
- Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.
CRISP CHICKEN BITES
Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Yield Serve 12 for lunch
Number Of Ingredients 4
Steps:
- Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
- Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
- To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.65 milligram of sodium
RICE FLOUR CHICKEN (CRISP AND CRUNCHY BATTER)
I got this recipe while watching my Malaysian roommate cook years ago. Personally I like it best with smaller bits of chicken, great for taking to pot-luck dinners or picnics :) I didn't count the marinading time in the preparation time. Makes far more/less pieces depending on size of pieces used. NOTE: I forgot to make it clear in my instruction that this works best with either small chunks of chicken fillet or chicken wings, and suits pieces that will cook quickly above those that require a longer cooking time, I hope that this clarification helps :)
Provided by kiwidutch
Categories Lunch/Snacks
Time 40m
Yield 6 pieces (very approximate)
Number Of Ingredients 11
Steps:
- Make the soy sauce, honey, spice powder, garlic, onion and sesame oil into a marinade mixture.
- Add the chicken pieces for at least 2 hours, but even better, overnight.
- Mix batter ingredients with enough water to form a*thick* batter.
- If not crunchy when fried add slightly more baking powder.
- Dip marinaded chicken into batter and deep fry until cooked and golden brown.
Nutrition Facts : Calories 585.5, Fat 25.9, SaturatedFat 7.4, Cholesterol 125, Sodium 660.1, Carbohydrate 50.9, Fiber 1.6, Sugar 6.7, Protein 35
CRISP STUFFED CHICKEN IN MARSALA SAUCE
I love chicken Marsala sauce, but I am not a fan of the soggy chicken that usually goes along with it. This recipe is my interpretation of chicken Marsala. One taste and you will never go back to the Old World version. Serve over bow-tie pasta or canned white potatoes.
Provided by RoRoCo
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 53m
Yield 6
Number Of Ingredients 19
Steps:
- Place chicken breasts between 2 sheets of waxed paper. Pound lightly with the smooth side of a meat mallet. Cut a pocket into each chicken breast.
- Rub 2 garlic cloves over chicken breast. Season chicken inside and out with salt, pepper, thyme, basil, and parsley. Stuff pockets with spinach, fontana cheese, and prosciutto.
- Preheat oven to 450 degrees F (230 degrees C).
- Beat 2 eggs in a bowl. Pour bread crumbs into a shallow bowl.
- Dip stuffed chicken into eggs. Dredge in bread crumbs until coated.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook breaded chicken until browned, about 6 minutes per side.
- Transfer chicken to a baking sheet. Sprinkle Parmigiano-Reggiano cheese over chicken; drizzle remaining 1 tablespoon olive oil on top.
- Bake in the preheated oven until chicken is no longer pink in the center, 10 to 20 minutes.
- Cook and stir 2 garlic cloves in the same skillet used to brown chicken for 1 to 2 minutes. Add mushrooms; cook and stir until browned, about 5 minutes. Pour in Marsala wine; simmer until reduced by half, about 5 minutes. Stir in chicken stock.
- Stir butter and flour into the skillet until sauce thickens, about 5 minutes. Serve sauce over chicken.
Nutrition Facts : Calories 603.8 calories, Carbohydrate 36.8 g, Cholesterol 176.9 mg, Fat 28 g, Fiber 4 g, Protein 45.8 g, SaturatedFat 11 g, Sodium 1518.7 mg, Sugar 5.7 g
GEORGE'S CRISP CRUSTED OVEN-FRIED CHICKEN BY JUDY- JUDE
I am posting this recipe to honor Judy- Jude and also for the "Cookathon" in memory of her (Jan. 09). One of her favorite chicken recipes was "George's Oven-Fried Chicken" and this is the other one. It was created by her father and I often call it KFC Judy D's Father's Recipe(s). Instant Potato Flakes are used and it has a nice taste.
Provided by SkipperSy
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Wash chicken pieces and pat dry, set aside.
- Beat egg and milk in a bowl.
- In another bowl, mix potato flakes and the rest of the spices and parmesan cheese.
- Melt butter in a shallow baking pan (13"x9"x2").
- Roll chicken first in egg mixture, then in the potato flake mixture.
- Next roll coated chicken pieces in the butter as you place them into the pan (skin side up).
- Bake at 400 degrees for 45 to 50 minutes or until juices from meat run clear when pierced with a fork.
- Note: If you use garlic powder just be sure to add 1 teaspoon of salt; Judy used seasoned salt per her dad's little crib note on the recipe. I often use more spices to make it taste a little like Kentucky Fried Chicken. This recipe was written up pretty much as I had received it from Judy. Enjoy!
Nutrition Facts : Calories 695.1, Fat 51, SaturatedFat 14.8, Cholesterol 213.5, Sodium 282.9, Carbohydrate 13.8, Fiber 1.3, Sugar 0.7, Protein 43.4
CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the chicken, preheat the oven to 450 degrees. Combine the butter, rosemary, thyme and lemon zest. Stuff the butter between the chicken skin and meat, on breasts and legs. Season the skin with salt and pepper. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
- Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomato and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
- Divide the vegetables among 4 plates. Quarter the chicken, place 1 piece on each plate and serve.
Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 42 grams, Carbohydrate 46 grams, Fat 72 grams, Fiber 13 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2126 milligrams, Sugar 13 grams, TransFat 1 gram
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