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Thursday 19 February 2015

Crispy Baked Chicken Breast Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Baked Chicken Breast Biography

source (google.com.pk)

If you asked me whether or not I meal plan, my answer would be, “No.”

Easy Oven Fried Chicken Breast Halves
But I suppose that isn’t entirely true.

I base our weekly meals upon what happens to be on sale each week at the grocery store. Doing it this way keeps me on my toes, and really gives us a way to purposefully try new things, as well as stay within a pretty tight grocery budget.
Easy Oven Fried Chicken Breast Halves

When I went to the grocery store last weekend one of the week’s deals happened to be split chicken breast halves, bone-in, skin on – two for only $2.50! I bought two packages and went quickly on my way. (In hindsight I should have purchased more.)

My thought was, “Why not cook oven fried chicken breast halves just like one of our favorites, Easy Oven-Fried Chicken Thighs, and save the leftovers for a casserole or a pasta dish later in the week?” Yes, I sometimes talk to myself.
Easy Oven Roasted Chicken Breast Halves

And so I did. Easy oven fried chicken breast halves with crispy skin…success!
Easy Oven-Fried Chicken Breast Halves with Perfectly Crispy Skin
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Prep time
5 mins
Cook time
60 mins
Total time
1 hour 5 mins
Love crispy skin? These easy oven-fried chicken breast halves fit the bill!
Author: Liza | (a)Musing Foodie
Serves: 4
Ingredients
    4 split chicken breast halves, bone-in & skin on
    4 tablespoons olive oil
    4 tablespoons salted butter
    1 tablespoon sea salt
    ½ teaspoon black pepper
    1 teaspoon poultry seasoning
    ½ teaspoon dried oregano
    ½ teaspoon dried basil

Instructions
    Preheat the oven to 420°F and lightly coat the bottom of a large baking sheet with olive oil.
    Rinse and pat the chicken breasts dry, then place them on the baking sheet. Make sure you leave some space in between them so they don’t touch each other, or the sides of the pan.
    Slide 1 tablespoon of butter under the skin of each chicken breast, then coat the tops with the remaining olive oil. Sprinkle the salt, pepper, poultry seasoning, oregano and basil evenly over each chicken breast.
    Place the chicken in the oven and let it bake for about 60 minutes, or until the skin is golden and crispy, and the juices run clear. Internal temperature at the thickest part of the chicken should read about 170°F.
    Remove the chicken breasts from the oven and let them rest for 10 minutes. The temperature will rise another 5-10° while they sit.

When I hear the words "baked chicken breast," I can't say that I'm terribly excited by the sound of it. I can think only of dry, relatively flavorless meat, which is probably destined to be mixed with plenty of mayonnaise in a chicken salad later. The expertise required to produce juicy, tender, and flavorful meat—and the fear of undercooking chicken—has led to so many overcooked chicken breasts that cooking them whole seems impossible.

But like any cut of meat, when you choose something bone-in and skin-on, the game changes. The bone helps even the distribution of heat, while the skin protects the exterior, which can dry out before the inside is cooked (and crisp skin is delicious, too). With this technique, I found myself cutting into a juicy chicken breast with crisp skin in under an hour.

The secret is the high temperature (which is why I decided to call it "roasted chicken breast" instead) and cooking it on a wire rack, which speeds the cooking of the meat and crisping of the skin, so that the interior reaches temperature as quickly as possible. Then, you simply slice it off the bone and serve it fanned out on the plate.

My family gobbled up Sarah Caron's Crunchy Chicken Drumsticks recipe (see http://www.tablespoon.com/recipes/crunchy-chicken-drumsticks-recipe/1/), so I adapted the recipe for these chicken breasts.
(3 ratings)
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    Prep Time 20 min
    Total Time 1 hr 20 min
    Servings 8
1
More
8    large chicken breasts, boneless and skinless
4
    cups corn flakes cereal

2    teaspoon fresh rosemary, chopped fine (or other fresh herb, such as parsley or chives)

2    teaspoon 2 paprika

1    teaspoon garlic powder

2    teaspoon seasoned salt

4    teaspoon butter, melted

3    egg whites

4    teaspoon milk
Directions
    Preheat oven to 425 degrees. Cover 10x15 shallow pan with foil, then spray with cooking oil. Wash chicken breasts and pat dry with paper towel. Rinse chicken under cold water, then pat dry with paper towel.
    Place cereal in zippered plastic bag and crush with your hands until pieces are small.
    Add fresh herbs, paprika, garlic powder and seasoned salt to cereal, and toss mixture gently to distribute seasonings. Place in a large bowl.
    In a separate bowl, add melted butter, egg whites and milk. Whisk until thoroughly mixed.
    For each chicken breast, dip in butter mixture and then roll in cereal mixture. Double dip in each for better coverage and extra crunch.
    Place on large shallow pan that is covered in foil and coated with cooking spray. Repeat until all 8 chicken breasts are done.
    Bake in a preheated oven at 350 degrees for 45 to 60 minutes. If coating starts getting too dark, cover with foil until final 5 minutes of baking.
    Remove from pan to a serving platter and serve immediately.

Crispy Baked Chicken Breast