BAKED SPICED CHICKEN
Mildly spiced and slightly sweet chicken that comes out moist and tasty.
Provided by Denise D
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
- Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
HONEY & SPICE BAKED CHICKEN
Bring summertime flavor to the table any time of year with this moist chicken entree that will remind you of backyard barbecues. The hint of heat is tempered by sweet honey, but for pickier palates, simply decrease the cayenne pepper. -Lisa Gnyp, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings plus 3 cooked chicken breast halves.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN EN SAUCISSE
Steps:
- Aioli: Put garlic in blender with the yolks, lemon juice and basil. Slowly add olive oil. Set aside.
- Preheat oven to 400 degrees.
- Pound out the chicken until thin. Place the breasts one on top of the other in an overlapping fashion. Mix the olives, artichokes, tarragon, salt and pepper together.
- Place 2 pieces of the ham on top of the chicken in an overlapping manner. Then add the artichoke mixture. Sprinkle the cheddar cheese on top. Layer with a slice of the Swiss cheese. Place 2 more ham slices on top. Place remaining slice of Swiss on top of ham. Roll the chicken log and tie with the string. Chill.
- Toss in seasoned flour and saute on all sides until golden brown. Place in oven and bake 25 minutes. Remove and chill.
- Cut off string and slice thin. Serve with Basil aioli.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
BAKED CHICKEN PICCATA
Do you need the convenience of an oven meal? Try this baked chicken piccata to serve with pasta or rice. If you have a picky eater, just serve their chicken without the sauce!
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- For the brine: Combine lukewarm water and salt in a large bowl, stirring until the salt dissolves. Add chicken cutlets and let stand at room temperature for 15 minutes. Remove chicken and pat dry, discarding brine.
- Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.
- Heat half the butter and olive oil in a large skillet over medium high-heat until butter is melted and oil is shimmering. Add 4 floured cutlets and cook until browned, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.
- Bake chicken cutlets in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken bakes, heat the original skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, and cook, stirring constantly, until a spoonable consistency is reached, about 4 minutes.
- Drizzle sauce over the baked chicken to serve.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 21.1 g, Cholesterol 106.2 mg, Fat 27.6 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 11.8 g, Sodium 4578.4 mg, Sugar 0.3 g
BAKED CHICKEN W/ LIGHT SAUCE
Baked chicken with herbs (similar to my baked pork chops) I made these for a dinner party. Everyone raved about how moist the chicken was and what a great flavor it had! The soy and worcestershire sauce give it some salt, so I don't add any other. The tabasco doesn't make it spicy, just adds a nice background flavor.
Provided by LauraTracey
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- *Justa note about the spices and herbs.
- I use dried herbs and I am very generous with them.
- This dish is great with a bit more garlic and basil.
- Preheat oven to 375 degrees F.
- In baking dish, pour 1Tbsp olive oil.
- Add soy sauce, worcestershire sauce and tabasco (about 1tsp).
- Toss in onions and mix until coated.
- Rinse chicken, dry lightly and sprinkle with oregano, basil, thyme and garlic powder.
- In frying pan, heat remaining olive oil.
- Brown chicken.
- Place chicken on top of onion mixture.
- Cover with foil and place in oven.
- Bake 20-30 minutes until chicken is done.
- Remove foil and let chicken brown a bit more.
- Serve chicken with onions and sauce over top.
SPICY BAKED CHICKEN
Make and share this Spicy Baked Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In plastic bag mix first 6 ingredients.
- Put milk in a bowl.
- Dip chicken in milk, then shake in the bag.
- Coat well.
- Put chicken in a 13x9 pan sprayed with cooking spray.
- Bake, uncovered at 375* for 50 minutes or until juices run clear.
CHICKEN BAKED WITH ORANGE SPICED HARISSA SAUCE
A spicy Moroccan chicken dish using Harissa, which is a local spice blend. Found on Astray recipes, posted for ZWT4
Provided by Harley Quinn
Categories Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed.
- Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast.
- Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refrigerator.
- Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.
Nutrition Facts : Calories 533.3, Fat 38.1, SaturatedFat 9.8, Cholesterol 155.2, Sodium 146.2, Carbohydrate 6.3, Fiber 0.5, Sugar 4.8, Protein 38.8
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