Crispy Baked Chicken Recipes Recipe Cards Recipe For Zucchini

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 PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
• Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

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).

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).

CRISP-BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees. Oil a baking sheet. In a food processor, grind the bread into fine crumbs.
• In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat.
• Remove one piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet. Repeat with remaining chicken.
• Bake for 40 minutes, rotating pans halfway through cooking.

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.

CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Line a baking pan with foil and lightly spray foil with vegetable oil.
• Rinse chicken and pat dry.
• Set aside.
• Pour milk into a shallow bowl.
• Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl.
• Dip chicken pieces first into milk and then into crumb mixture.
• Allow to stand briefly so coating will adhere.
• Arrange chicken in prepared pan so pieces do not touch.
• Bake 45 minutes or until done.
• Crumbs will form a crisp skin.

CRISPY BAKED CHICKEN PIECES

Steps:

• Preheat oven to 475°F.
• In a bowl combine milk, butter, 1 teaspoons garlic salt, 1 teaspoons chili powder and 1 teaspoons onion powder and whisk together.
• Cut up chicken breast into bit sized pieces and place in milk mixture.
• In a plastic bag combine the rest of the dry ingredients.
• Add chicken pieces to bag and shake. Make sure chicken is well coated.
• Spray a baking sheet liberally with non-stick spray and spread your chicken out on it.
• Bake for approximately 10 minutes and turn the pieces. Continue to bake until chicken is cooked thoroughly.
• Add to whatever it is you made.

AIR FRYER ZUCCHINI BITES RECIPE

Steps:

• Preheat air fryer to 400 degrees.
• In a small bowl, combine bread crumbs, parmesan cheese and pepper. In a separate bowl, whisk together eggs.
• Dip zucchini slices into the eggs, then coat in the breadcrumb mixture.
• Spray air fryer basket with non-stick cooking spray. Add the zucchini slices in a single layer in the bottom of the air fryer basket.
• Cook for 5 minutes, flip zucchini slices over, spray the zucchini with non-stick cooking spray and continue cooking for 5 minutes or until done.

CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY

Steps:

• In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
• Add the onions and cook, stirring, until caramelized, about 10 minutes.
• Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
• Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
• Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
• Season with salt and pepper.
• Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
• Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
• Refrigerate for 1 hour to set.
• Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
• Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
• Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
• Slice the chicken roll and serve with the sauce and fresh parsley.
• Enjoy!