CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
EASY AND CRISPY OVEN FRIED CHICKEN
Make and share this Easy and Crispy Oven Fried Chicken recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and semi dry chicken breasts.
- Roll or shake chicken in flour, salt, paprika and pepper mixture.
- Pour small amount of oil in shallow baking dish.
- Lay chicken breasts, boney side up.
- Bake 30 minutes at 375.
- Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
- Remove from oven and serve.
CRISPY OVEN-FRIED DIJON CHICKEN BREAST
This is my own original recipe and favorite simple way to prepare baked chicken. Dredging the chicken in flour first makes it come out deliciously crispy. It is also nice to tenderize the meat, though not completely necessary. I usually serve it with rice pilaf and some vegetables, or on a sandwich with lettuce, tomato and mayonnaise.
Provided by Edana
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
- Grease a large baking sheet.
- Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
- One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
- If desired, sprinkle some garlic powder over the chicken breasts.
- Place the baking sheet in the oven for 30-35 minutes.
- Enjoy!
CRISPY OVEN FRIED CHICKEN WITH GRAVY
Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.
Provided by Marie
Categories Chicken
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in salted water for 15-20 minutes.
- Preheat oven to 425°.
- Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
- Combine flour and seasonings in a plastic bag.
- Shake pieces of chicken in flour mixture.
- Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
- Place pan in oven and bake 30 minutes.
- Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
- Remove to a platter and keep warm allowing to rest for at least 10 minutes.
- For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
- Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
- Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
- Cook for about 2 minutes.
- Season with salt and pepper if necessary.
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice each chicken breast into strips.
- In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
- Preheat oven to 425˚F (220˚C).
- In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
- Dip the chicken strips in the panko mixture, ensuring they are fully coated.
- Line a rimmed baking sheet with parchment paper and brush with canola oil.
- Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
- Transfer the chicken to a paper towel-lined plate to remove extra grease.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams
CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)
From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside-just like pan-fried but with much less fat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
- Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
- In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
- Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Nutrition Facts : Calories 280, Carbohydrate 17 g, Cholesterol 95 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g
GLUTEN-FREE CRISPY OVEN-FRIED CHICKEN
Want super-crispy fried chicken? Go ahead and let your oven do all the work for you instead of frying it in oil. Bonus: You'll be rewarded with less cleanup, too!
Provided by Silvana Nardone
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
- In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.
CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS
I finally found a way to make my chicken fingers crispy! I try not to eat fried foods but I love fried chicken and chicken fingers and chicken nuggets! Everytime I try to make 'oven fried chicken' with regular bread crumbs or corn flakes or potato chips, it always ends up soggy. Well.. I finally tried Panko and it is a Godsend! And I've found the sour cream also helps a ton! For dips I use Blue Cheese and also mixed the Buffalo sauce with some honey and it turned out great. Enjoy!
Provided by JFluckie
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
- Put the chicken into a gallon size zip lock bag.
- Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
- Seal the bag and smoosh the chicken around to coat evenly.
- Add the flour to the bag.
- Seal the bag again and shake to coat.
- Crack eggs into bowl, and whisk.
- Add sour cream. (start with 1/2 cup and add to make thicker).
- Beat well to incorporate. It will be thick.
- Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
- Take a piece of chicken and shake it to knock off excess flour.
- Dip it into the batter to coat it on all sides.
- Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
- Place on sheet.
- Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
- *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.
CRISPY OVEN BAKED/FRIED CHICKEN
It's not fried, it's my version of fried chicken using panko bread crumbs. I was so pleased with the results after creating it I have been making it ever since. I created this recipe shortly after discovering that I could get a lot more for my money if I bought my panko from Amazon, and since I buy a case when I ordered, I...
Provided by Rose Mary Mogan
Categories Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Please note I used 5 large chicken legs, & 5 boneless chicken thighs, but use what ever you like. Assemble 4 dishes side by side, plus a jelly roll size pan with a baking rack over it, or one that will fit inside pan. Spray LIBERALLY WITH COOKING SPRAY to prevent chicken from sticking to rack.Preheat oven to 425 degrees F.
- 2. In FIRST DISH have your moist chicken pieces. In SECOND DISH add flour. In THIRD DISH add 3 large eggs with water& beat well Combine crushed onion rings panko Bread crumbs, paprika, Old Bay Seasoning, parmesan cheese, black pepper & salt if desired, pour into a zip lock reclosable bag. Shake to combine all ingredients, and then pour about HALF into FOURTH DISH as needed. So if there is some left over, you can keep in freezer till next time, & it has not been contaminated with the chicken.
- 3. DIPPING METHOD: Dip moist chicken pieces into flour, then cover with beaten egg, then place in crushed panko mixture coating all sides, by pressing firmly. Then place on baking rack evenly spaced apart to allow heat to circulate in preheated 425 F oven. Spray pieces lightly with non stick cooking spray. Bake for 35 to 45 minutes for BONE IN CHICKEN, OR TILL JUICES RUN CLEAR, AND INTERNAL TEMPERATURE REACHES 165-170 DEGREES F.
- 4. Note: Chicken gets very crispy on all sides when placed on a baking rack, than it would if they were lying directly on pan. I posted this recipe especially for Miss Marcy.If using both bone in & boneless pieces, bake the bone in pieces for 25 minutes first, BEFORE ADDING THE BONELESS.After the 25 minutes has elapsed place the breaded boneless pieces on rack & continue to bake for an additional 20 to 25 minutes more.
HEART HEALTHY CRISPY OVEN FRIED CHICKEN
With a variey of seasonings and skinless chicken this dish is a good choice for those of us that have heart concerns.
Provided by franrobson
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add 1/2 tsp of the poultry seasoning to the milk.
- Combine all the other spices with the cornflake crumbs and place in a plastic bag.
- Wash chicken and pat dry.
- Dip chicken in the milk and shake to remove excess, then quickly shake in the bag with the seasonings and crumbs.
- Refrigerate up to 1 hour.
- Preheat oven to 350°F.
- Remove chicken from the fridge and sprinkle with paprika for colour.
- Evenly space chicken on greased baking pan.
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled from the bone with a fork.
- Drumsticks may require less baking time than breasts.
- (DO NOT TURN CHICKEN DURING BAKING).
- Crumbs will form crispy skin.
CRISPY OVEN-FRIED CHICKEN WITH SAGE GRAVY
I got this recipe from Weight Watchers magazine. It is one of Jennifer Hudson's, WW spokesperson, favorite recipes. After trying it, I can see why. The cornflake crumbs really give it that wonderful crunch. I made mine without the gravy and it was still delicious! I also used all chicken breasts. So good, you won't believe it is good for you. Points Plus Value is 8.
Provided by CookingONTheSide
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
- Place 1/2 cup flour in shallow dish.
- Place egg whites in second dish and cornflake crumbs in a third.
- Put chicken in large bowl; sprinkle with salt and cayenne.
- Add buttermilk and turn to coat.
- Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
- Place chicken on rack.
- Spray top of the chicken lightly with nonstick spray.
- Bake until golden brown and cooked through, about 45 minutes.
- Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
- Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
- Gradually whisk in chicken broth.
- Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
- Stir in sage and black pepper.
- Divide chicken among 4 plates and serve with gravy.
CRISPY OVEN-FRIED CHICKEN
Provided by Bobby Deen
Categories Chicken Bake Kid-Friendly Quick & Easy Dinner Lunch Healthy Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
- 2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.
- 3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.
OVEN-CRISPY FRIED PARMESAN CHICKEN
Panko bread crumbs and grated Parmesan cheese make a delicious coating for baked chicken breasts, legs and thighs. (No frying pan required!)
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Whisk eggs and milk in shallow bowl until blended. Mix bread crumbs, cheese and seasonings in separate shallow bowl.
- Dip each chicken piece in egg mixture, then in bread crumb mixture. Arrange pieces in single layer in shallow baking pan sprayed with cooking spray. Drizzle chicken with melted butter.
- Bake 45 to 55 min. or until chicken is done (165°F).
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 165 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
CRISPY OVEN FRIED MEXICAN CHICKEN
My wife ran an daycare in our home. This is ome of the kid meals they gave us to help with meal planning. The servings are kid size, but it should be easy to ramp it up to adult portions if needed.
Provided by Thndrus
Categories Lunch/Snacks
Time 4h
Yield 8 kid size meal
Number Of Ingredients 12
Steps:
- In a shallow non-aluminum pan combine vegetable juice and hot sauce.
- Add chicken and let marinade in refrigerator for 3 hours turning frequently.
- Drain chicken and discard marinade.
- Preheat oven to 375 deg. F.
- Spray a large cookie sheet with non stick cooking spray.
- In a large zip bag combine remaining ingredients.
- Add the chicken and shake to coat.
- Remove from bag and place on cookie sheet.
- Sprinkle and remaining crumbs on chicken.
- Bake one hour until tender.
CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)
From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside-just like pan-fried but with much less fat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
- Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
- In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
- Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Nutrition Facts : Calories 280, Carbohydrate 17 g, Cholesterol 95 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g
CRISPY OVEN-FRIED CHICKEN
The combination of the mustard and mayo really gives the chicken a great flavor and the Ritz cracker coating is delicious. Feel free to use your favorite chicken pieces.
Provided by Daily Inspiration S
Categories Chicken
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Sprinkle chicken pieces with black pepper and garlic powder.
- 2. Combine mustard and mayonnaise - mix thoroughly. Coat the chicken with mustard mixture.
- 3. Combine cracker crumbs and parmesan cheese. Sprinkle cracker crumbs lightly over the chicken.
- 4. Place chicken in one layer in a 12 x16 inch baking pan. Bake at 325 degrees for 30 minutes. Drizzle oil over the chicken and continue to bake until chicken is tender and cooked through.
CRISPY OVEN FRIED MEXICAN CHICKEN
Make and share this Crispy Oven Fried Mexican Chicken recipe from Food.com.
Provided by Mercy
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large shallow pan (not aluminum) combine veggie juice and hot sauce.
- Add chicken and and refrigerate 3 hours to marinate, turning the chicken frequently.
- Drain chicken, discard marinade and preheat oven to 375 °F.
- Spray baking sheet with non-stick cooking spray.
- In a large plastic bag, combine corn flake crumbs and all the spices.
- Place chicken in bag and shake.
- Sprinkle any remaining crumbs over chicken.
- Bake until chicken is tender and crisp [chicken parts about 1 hour (whole) and chicken breasts about 35 minutes (boneless)].
Nutrition Facts : Calories 428.5, Fat 8.2, SaturatedFat 2.3, Cholesterol 192.9, Sodium 379.6, Carbohydrate 12.5, Fiber 0.8, Sugar 3.6, Protein 71.6
CRISPY OVEN-FRIED CHICKEN
This oven-fried chicken is the best I've ever had and it only has four ingredients! Crunchy, extremely juicy and amazingly flavorful.
Provided by sublime03
Categories Poultry
Time 40m
Yield 10 Chicken Pieces, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Season Panko breadcrumbs generously with salt and pepper (around 2 teaspoons each).
- Add paprika to seasoned crumbs.
- Pat chicken dry and brush generously with butter.
- Press chicken into breadcrumbs and thoroughly coat on all sides.
- Place chicken skin-side-up on a shallow baking pan (I use a baking sheet).
- Bake for 30-40 minutes until nicely browned and cooked through (at 30 minutes, poke thickest piece of meat with a fork if juices run clear and not pink it's done. If not, check in 10 minute intervals until cooked).
- Let sit 5-10 minutes before serving so juices can set.
Nutrition Facts : Calories 1038.2, Fat 67.4, SaturatedFat 23.1, Cholesterol 274.4, Sodium 724.2, Carbohydrate 39.2, Fiber 2.6, Sugar 3.4, Protein 64.7
CRISPY OVEN FRIED CHICKEN
This chicken is really easy and very tasty, hope you'll give it a try.
Provided by Nancy Allen
Categories Chicken
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425F. Line a baking sheet completely with alumiun foil and spray with non stick cooking spray. Combine first 5 ingredients in a ziplock plastic bag; seal and shake well to combine.
- 2. Pour buttermilk into a shallow bowl. Dip 2 pieces of chicken at a time into the buttermilk and place into ziplock. Seal and shake bag to coat chicken completely. Place coated chicken on your alumiun foil lined sheet. Repeat procedure until all chicken is coated and on sheet.
- 3. Bake at 425F for 25-30 minutes or until chicken is well browned and juices run clear inside chicken. Remove from oven and serve immediately. Clean ups a breeze. 8 servings.
CRISPY OVEN FRIED CHICKEN
Make and share this Crispy Oven Fried Chicken recipe from Food.com.
Provided by Mindy W.
Categories Whole Chicken
Time 55m
Yield 1 chicken, 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse Chicken and pat dry.
- Sprinkle chicken with spices. ( I never use the same seasoning, I change it up depending on what spices I have on hand. The Alton Brown fried chicken spice is wicked good)!
- Mix egg and milk.
- Mix flour and spices.
- Melt butter and olive oil in a small bowl.
- Dip the chicken in the egg mixture then the flour mixture. If you want extra crispy let the chicken rest for 5 minutes then re-dip in flour mixture.
- Place chicken on a pan covered in tinfoil and a rack.
- Evenly coat the dipped chicken with the butter and olive oil.
- Bake for 40 minutes or until chicken is done and the outside crispy.
Nutrition Facts : Calories 389.8, Fat 26.3, SaturatedFat 9, Cholesterol 128.1, Sodium 144.4, Carbohydrate 16.9, Fiber 0.6, Sugar 0.1, Protein 20.2
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