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

Tuesday, 17 February 2015

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

Crispy Baked Chicken Recipe Biography

source (google.com.pk)

Ingredients
8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions
Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos

Recipe courtesy Cat Cora for Food Network Magazine

These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings

Ingredients
Nutrition
Servings 2 Units US
    2 boneless skinless chicken breast halves
    1 egg, beaten
    2 cups finely crushed cracker crumbs or 2 cups plain breadcrumbs
    1 teaspoon garlic powder
    1⁄4 teaspoon table salt or 1⁄4 teaspoon kosher salt
    1⁄4 teaspoon black pepper
    1⁄4 teaspoon chili powder

Directions
    Cut chicken breasts into thin strips, about one inch wide.
    Longer sections can be cut in half to have uniform pieces.
    Mix cracker crumbs and seasonings well.
    Dip chicken pieces into egg mixture, then dredge in crumb mixture.
    Place on baking sheet sprayed with cooking spray.
    Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
    Dip into favorite sauce, or enjoy just as they are!

A baked chicken breast recipe can be a pain to cook because of their uneven shape and lack of flavor, but this recipe remedies both problems. By cutting the breasts in half and pounding them to an even thickness, you cut down on the cooking time and ensure that they bake evenly without drying out. To add flavor and texture, dip the chicken in a mixture of mayo and fresh thyme, then coat it with panko breadcrumbs and cheese. Bake for about 40 minutes, and serve these crispy, flavorful baked chicken breasts alongside some roasted broccoli or sweet potatoes.

Instructions
    1Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and fit it with a wire rack. Lightly oil the rack and set aside.
    2Place the panko, cheese, and measured oil in a shallow dish, season with salt and pepper, and use your hands to combine evenly. Place the mayonnaise, milk, and thyme in another shallow dish, season with salt and pepper, and whisk to combine. Set both dishes aside.
    3Cut each chicken breast in half crosswise. Place 1 piece between 2 sheets of plastic wrap and pound to an even thickness (about 1/2 inch) with a meat mallet or the bottom of a frying pan. Place on a large plate or second baking sheet. Repeat with the remaining chicken pieces.
    4Season both sides of the chicken pieces with salt and pepper. Dip 1 piece of chicken in the mayonnaise mixture and turn to coat. Then dip it in the panko mixture, turn to coat, and press the mixture onto the chicken to adhere. Place the breaded chicken on the prepared wire rack and repeat with the remaining chicken pieces, leaving at least 1/4 to 1/2 inch of space between the pieces. Bake until the chicken is golden brown and cooked through, about 40 minutes.

Crispy Baked Chicken Recipe