Crunchy Paprika Chicken Recipes

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PAPRIKA CHICKEN



Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

CRUNCHY PAPRIKA CHICKPEAS



Crunchy Paprika Chickpeas image

Made crunchy after time spent in the oven, these chickpeas make a fantastic snack.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 2 cups

Number Of Ingredients 4

2 cans (15 1/2 ounces each) chickpeas
3 tablespoons olive oil, to coat
1 1/2 teaspoons coarse salt
1 teaspoon hot or sweet paprika

Steps:

  • Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
  • Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate.

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY



Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley

Provided by Chris Salicrup

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

6 oz boneless, skinless chicken breast, 4 pieces, pounded to 1/2 inch (1 cm) thickness
2 teaspoons smoked sweet paprika
fine sea salt, to taste
freshly ground black pepper, to taste
5 tablespoons olive oil, divided
2 teaspoons dijon mustard, divided
1 clove garlic, grated
1 lemon, zested, divided
1 lb fingerling potato, halved
¾ cup whole milk greek yogurt
2 tablespoons fresh parsley, chopped, extra to garnish, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
  • Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
  • On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
  • Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
  • In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
  • Serve the chicken with the yogurt and potato wedges.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams

ROASTED PAPRIKA CHICKEN



Roasted Paprika Chicken image

This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h15m

Number Of Ingredients 6

1 whole roaster chicken (6 to 7 pounds) , rinsed and patted dry
1 tablespoon softened butter
3 tablespoons paprika
1 1/2 teaspoons coarse salt
1 1/2 teaspoons dried thyme
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
  • In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
  • Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

BAKED PAPRIKA-PARMESAN CHICKEN



Baked Paprika-Parmesan Chicken image

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love.

Provided by Renae

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ cup grated Parmesan cheese
2 teaspoons paprika
½ teaspoon salt
½ teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
  • Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
  • Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 7.6 g, Cholesterol 173.6 mg, Fat 17.9 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 10 g, Sodium 644.3 mg, Sugar 0.7 g

CRUNCHY PAPRIKA CHICKEN



Crunchy Paprika Chicken image

Make and share this Crunchy Paprika Chicken recipe from Food.com.

Provided by startnover

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup melted margarine
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4-1/2 teaspoon garlic granules
4 cups corn flakes, crushed
6 boneless skinless chicken breasts

Steps:

  • In a pie plate mix first 5 ingrediants.
  • In another pie plate place cornflakes.
  • Roll chicken breasts in butter mixture then roll in corn flakes and place on a baking sheet not allowing them to touch. ( I often sprinkle the remaining cornflakes on top).
  • Bake in 375 degree oven for 50 minutes.

Nutrition Facts : Calories 333.7, Fat 16.7, SaturatedFat 3.1, Cholesterol 68.4, Sodium 582.9, Carbohydrate 16.7, Fiber 0.6, Sugar 2, Protein 28.7

HOMEMADE PAPRIKA CHICKEN SCHNITZEL RECIPE



Homemade Paprika Chicken Schnitzel Recipe image

Making the perfect Chicken Schnitzel is really much easier than you think. Simply follow this very simple recipe and enjoy!

Provided by Melissa Jacobs

Categories     Dinner

Time 30m

Number Of Ingredients 13

4 boneless chicken breasts, butterflied
salt and freshly ground black pepper
1 cup cornstarch (Maizena)
2 large eggs
1 tbsp Dijon mustard
2 cups flour (or breadcrumbs)
2 tsp paprika
2 tsp cumin
1 tsp garlic salt
1/2 tsp salt
Oil for frying
Parsley, chopped
Lemon wedges

Steps:

  • Cut it each butterflied chicken breast in half and pound with a rolling pin, or meat hammer, until flattened.
  • Season chicken breasts with salt and pepper.
  • Place cornflour on a plate.
  • In a separate bowl beat eggs and Dijon mustard
  • In a large bowl combine flour (or breadcrumbs), cumin, paprika, garlic salt and salt.
  • Take each chicken fillet and dredge in cornflour.
  • Next, dip the chicken into the egg mixture.
  • Finally, dip the chicken into the flour mixture and coat well.
  • Transfer the chicken to a large plate or tray. Repeat until all the fillets have been coated.
  • Heat a large pan with 2 tablespoons of oil over medium heat.
  • Add 2 chicken breasts to the pan and cook until golden brown on both sides, approximately 5 minutes on each side.
  • Transfer cooked chicken breasts to a paper towel-lined plate.
  • Add another tablespoon of oil to the frying pan and repeat with the remaining chicken.
  • Garnish with parsley and a lemon wedge.

Nutrition Facts :

CRISPY PAPRIKA CHICKEN WITH TOMATOES & LENTILS



Crispy paprika chicken with tomatoes & lentils image

If you're looking for a quick but nutritious main meal, look no further - this healthy paprika chicken with tomatoes and lentils delivers four of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 13

2 chicken breasts
½ tsp smoked paprika
½ lemon , zested and juiced
1½ tbsp cold-pressed rapeseed oil
1 garlic clove
1 tsp fennel seeds
1 fennel bulb , sliced
400g can cherry tomatoes
1 tbsp sherry vinegar
200g pouch puy lentils
100g watercress
2 tbsp natural yogurt
handful of dill , leaves picked

Steps:

  • Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside while you start the lentils.
  • Heat the remaining oil in a pan and add the garlic, fennel seeds and fennel slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away.
  • Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway, until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.

Nutrition Facts : Calories 517 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 55 grams protein, Sodium 1.5 milligram of sodium

"CRISPY-CRUNCHY" CHICKEN



Delicious, crunchy fried chicken. This recipe came from the "AllRecipes" site. I'm sure you could always play around with the spices for a variety of flavors!

Provided by Rick B2

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves (Cut each half lengthwise into 2 pieces to create a total of 8 pieces)
1 (10 3/4 ounce) can condensed cream of chicken soup (undiluted)
1 egg
seasoning salt (to taste)
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper (to taste)
oil (for frying)

Steps:

  • Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
  • Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
  • Dip chicken pieces into soup mixture and turn so as to coat all over.
  • Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
  • Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
  • Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
  • Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
  • Drain pieces on paper towel and serve.

Nutrition Facts : Calories 335.8, Fat 7.3, SaturatedFat 2, Cholesterol 127.4, Sodium 595.2, Carbohydrate 32.5, Fiber 0.7, Sugar 0.7, Protein 32.4

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