CAT CORA'S CRISPY BAKED "FRIED" CHICKEN
Make and share this Cat Cora's Crispy Baked "fried" Chicken recipe from Food.com.
Provided by KathyP53
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside.
- Rinse chicken in cold water and pat dry.
- In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour.
- Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal up bag and run over flakes with a rolling pin. Open bag and pour crushed flakes into a wide bowl or plate.
- In large bowl, mix buttermilk, mustard, ground mustard, red pepper, paprika, sage and sesame seeds. Give each floured chicken piece a good buttermilk bath and then roll in corn flake crumbs.
- Arrange chicken pieces in oiled baking dish and slide the dish into hot oven. Cook for 15-20 minutes, lower heat to 375 and cook for another 25-30 minutes until cooked through and crispy. Juices should run clear when meat is pierce with a knife. Serve.
Nutrition Facts : Calories 139.4, Fat 2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 758.5, Carbohydrate 27.1, Fiber 1.6, Sugar 3.1, Protein 4.3
CAT CORA'S CRISPY BAKED FRIED CHICKEN
Crispy and delicious chicken
Provided by smobrien
Categories Main Dish
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat 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 shallow bowl or on a plate, season the flour with salt and ? 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. Crush the cornflakes in a zip-top bag with a rolling pin. Pour crumbs into a wide shallow bowl or onto a plate. In a large bowl, mix the last 5 ingredients. Give each floured piece a complete buttermilk coating and then roll it into the cornflake crumbs. Arrange the chicken pieces on the rack and place it in the hot oven. Bake 15 to 20 minutes, then lower the heat to 375 degrees and cook for another 25-30 minutes. The juices should run clear when the meat is pierced with a knife, and the coating should be crispy.
Nutrition Facts : Calories 152 calories, Fat 1.2971995 g, Carbohydrate 32.1705165 g, Cholesterol 1.3132 mg, Fiber 2.06715502896309 g, Protein 4.6288975 g, SaturatedFat 0.3214839 g, ServingSize 1 1 Serving (82g), Sodium 492.05465 mg, Sugar 30.1033614710369 g, TransFat 0.099139 g
BAKED CRISPY CHICKEN
Crunchy, crispy chicken that tastes like fried, but without the extra calories. Extremely easy and so tasty!
Provided by Marie
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients, place in a plastic bag and shake to mix.
- Combine lemon juice, butter and oil.
- Add chicken and turn pieces to coat.
- Shake chicken in crumb mixture to coat evenly.
- Place on 15 x 10 baking sheet and bake for 45 minutes at 350 degrees.
- Preheat broiler and broil for 5 to 8 minutes or until golden brown.
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- 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.
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- 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.
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