CRISPY GARLIC BREADCRUMB CHICKEN
While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken breasts on both sides with salt, black pepper, and cayenne.
- Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
- Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
- Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
- Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
- Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g
CRISPY ROASTED CHICKEN
You'll love this Crispy Roasted Garlic Chicken Recipe for dinner! So good!
Provided by Ali
Time 1h35m
Number Of Ingredients 4
Steps:
- Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
- Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
- Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
- (Optional: Cover and refrigerate for 12-24 hours.)
- Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.
- Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.
- Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.
- Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.
CRISPY GARLIC CHICKEN
Crispy chicken is tossed with a sticky and garlicky sauce to make a better-than-take-out dinner!
Provided by Nora from Savory Nothings
Categories Appetizer Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Add all sauce ingredients to a small saucepan and bring to a boil. Reduce the heat and simmer until starting to thicken. Set aside until all the chicken is done.
- Pat the chicken dry. To a shallow dish add the flour. Whisk the eggs together in a second dish and put the breadcrumbs into a third. To bread the chicken coat it first with flour, then with eggs and finally with breadcrumbs. (For a more thorough tutorial on how to correctly bread chicken to give it a nice crispy coating check out this post.
- Heat a nonstick frying pan over medium high heat. Add oil and cook the chicken in batches for 6-8 minutes or until golden and crispy on the outside and cooked through on the inside.
- Add all the cooked chicken into the pan and pour the sauce over it. Toss until everything is coated and the sauce has thickened to a syrupy consistency.
Nutrition Facts : Calories 272 kcal, Carbohydrate 35 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 130 mg, Sodium 660 mg, Sugar 20 g, ServingSize 1 serving
CRISPY BAKED HONEY-GARLIC CHICKEN
Crispy, oven-baked chicken nuggets drizzled in an amazingly sweet and spicy honey-garlic sauce. Great served over salad or rice, or with a side of veggies. Garnish with sesame seeds and parsley if desired.
Provided by D Kitchen
Categories Baked Chicken Breasts
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place beaten egg in a shallow dish and season with salt and pepper. Place bread crumbs in another shallow dish.
- Dunk each piece of chicken in the beaten egg mixture, then coat well with bread crumbs. Transfer breaded chicken on the prepared baking sheet and repeat the process with remaining chicken.
- Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes.
- While the chicken is baking, combine honey, soy sauce, garlic, and Sriracha in a small saucepan over medium heat; bring to a boil. Reduce to heat and simmer for 3 to 4 minutes, stirring every so often.
- Remove cooked chicken from the oven and transfer to a shallow dish. Pour the sauce over top and toss until all chicken pieces are well coated.
Nutrition Facts : Calories 445 calories, Carbohydrate 64.1 g, Cholesterol 204.5 mg, Fat 8.5 g, Fiber 0.5 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 1796.6 mg, Sugar 23.8 g
CRISPY GARLIC-PARMESAN CHICKEN
Steps:
- 1. Heat oven to 400 degrees F. Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
- 2. In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
- 3. Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F) and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil.
CRISPY COATED GARLIC CHICKEN
Very delicious and garlicky! Share this with someone you love, or at least someone who loves you enough to bear all that garlic!
Provided by Mirj2338
Categories Chicken
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a large, shallow container.
- Combine oil and garlic, pour over chicken, tossing to coat.
- Cover and marinate 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Line a large, shallow roasting pan with foil, grease well with a thin layer of olive oil.
- Combine crumbs, garlic powder, salt, pepper and paprika in a shallow bowl.
- Dredge chicken in crumb mixture and place in prepared pan.
- Bake uncovered for 1 ½ hours, or until done.
Nutrition Facts : Calories 1251.7, Fat 95.4, SaturatedFat 23.3, Cholesterol 340.2, Sodium 370.6, Carbohydrate 8.8, Fiber 0.5, Sugar 0.8, Protein 85.4
EXTRA-CRISPY GARLIC BAKED CHICKEN
This almost tastes similar to Shake n' Bake coating mix, you may reduce the garlic slightly if desired, I have left the cayenne pepper as optional you may adjust to suit heat level or omit --- this chicken bakes out moist and delicious, you'll be picking off the crumbs from the pan! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 425 degrees F (set oven rack to lowest position).
- Grease a 15 x 10-inch baking sheet.
- In a large heavy resealable plastic bag combine the cornflake crumbs with the next 7 dry ingredients.
- Moisten each piece of chicken under cold water then shake off excess water (the chicken must be slightly wet for the crumb mixture to adhear to the chicken).
- Place 1 or 2 pieces of chicken into the bag and shake to coat with the crumb mixture, then place skin-side facing up onto the baking sheet.
- Continue with remaining chicken pieces.
- Bake for 40 minutes (the chicken will continue baking when removed from the oven).
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- Preheat the oven to 220°C/425°F. Peel and crush the garlic cloves and place in a bowl. Thinly slice the scallions, adding the white parts to the bowl with the garlic, and setting the green parts aside for garnish. Separate chicken legs into thighs and drumsticks, trimming excess fat and skin as needed. Brush both sides of the drumsticks and the skin side of the thighs with olive oil. Season both sides of the chicken with salt and pepper.
- Place an ovenproof pot over medium-low heat. Let it heat up, then add the chicken thighs skin side down and drumsticks and let cook, undisturbed, for approx. 5 min. Turn up the heat to medium-high and cook for approx. 10 min. more. Flip the chicken with a pair of tongs and let cook for approx. 5 min. further. Turn off the heat and scatter the white ends of the scallion and crushed garlic cloves into the pot.
- Transfer the pot to the preheated oven and roast the chicken at 220°C/425°F for approx. 15 min. or until chicken is cooked through.
- Remove chicken from the pot and set aside to rest, uncovered. Scoop out the garlic cloves and transfer to the mortar and pestle, season with salt, and mash into a paste. Stir into the pan sauce. Place the pot over medium heat and add butter, stirring to melt. Deglaze the pot with rice wine vinegar, scraping the bottom of the pan. Let cook for approx. 2 min.
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