Best Crispy Baked Chicken Recipe Recipes Recipe For Meatloaf

CRISPY BAKED CHICKEN

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.

CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
• Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F.
• In a large bowl, crumble the ground chicken.
• In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
• Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
• In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
• Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
• Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.

EASY CRISPY BAKED CHICKEN

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).

CRISPY AND TENDER BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange chicken thighs on prepared baking sheet.
• Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
• Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CRISPY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
• Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
• Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

SUPER CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

THE BEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)

Steps:

• Preheat oven to 375.
• Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
• Remove excess fat from chicken quarters.
• Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
• Brush the chicken (under the skin) with soy sauce.
• Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
• Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
• Brush both sides of the leg quarters with soy sauce.
• Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
• Place on middle rack in over and bake uncovered for an hour.
• After an hour, increase oven temp to 400 and bake 15 minutes.
• Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
• Let stand for 5 minutes before serving.

CRISPY BAKED CHICKEN

Steps:

• Blend soup and sour cream.
• Add chicken.
• Place in a 9x13 pan.
• Spread cracker crumbs evenly over top.
• Pour melted butter over top.
• Bake at 350°F for 30 minutes.
• Serve with biscuits or mashed potatoes.

EASY CRISPY BAKED CHICKEN

Steps:

• Set oven rack to lowest-bottom position.
• Preheat oven to 425 degrees F.
• Place foil on a cookie sheet.
• Spray with non-stick cooking spray.
• Combine all the ingredients except the chicken in a large zip lock baggy.
• Shake the baggy with the ingredients to mix thoroughly.
• Wet chicken breast one at a time and place in zip lock baggy.
• Shake until chicken is completely covered.
• Place chicken on a cookie sheet.
• Bake for 18-20 minutes.

CRISPY BAKED CHICKEN

Steps:

• Oven at 350°F.
• In a bowl, mix yogurt, mustard and ginger root.
• In a second bowl, mix breadcrumbs and seasonings.
• Dip the chicken in the yogurt mixture, then the breadcrumb mixture. Warning, this part is a bit messy --
• Place on a baking sheet sprayed with Pam, or lined with parchment paper.
• Bake for 35 minutes, till cooked through and golden brown.
• Exchanges: 1 starch, 4 protein.

CRISPY BAKED CHICKEN

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.