CRUNCHY CHICKEN TENDERS
This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!
Provided by Tess
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
- Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g
CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
CRUNCHY CHICKEN NUGGETS
Steps:
- In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
- Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center.
- Serve warm with salad dressing as dipping sauce.
- This recipe makes 4 main dish servings or 8 appetizer servings.
"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
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
CRUNCHY CHEESE NIBBLERS
"With five ingredients, these savory bites are easy to make," says field editor Janis Plourde of Smooth Rock Falls, Ontario.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients. Shape dough into 3/4-in. balls. Place on ungreased baking sheets and flatten slightly. Bake at 375° for 5-8 minutes or until golden brown. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 112 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 123mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRUNCHY CHICKEN BALLS
Now that I'm retired from teaching, I have plenty of time to entertain. These individual chicken balls are always on the menu...much to the pleasure of my guests.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings (2 dozen).
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Shape into 3/4-in. balls. Roll in pecans or parsley. Cover and chill.
Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 79mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CRUNCHY CHICKEN CUTLETS
Chicken cutlets are what Americans call--give or take--what we'd describe as escalopes, but such is my alliteration addiction, I had to go for this nomenclature. I could have called them Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs, but by cornflakes. This is particularly handy if you want a gluten-free crunch, though do check the cornflake packet to be sure. In theory, cornflakes should by their very nature be gluten-free but, because of cross-contamination issues in factories, that isn't always the case. If this isn't an issue, then use any cornflakes you like. You can buy chicken escalopes already beaten, but otherwise just buy a couple of chicken breasts and, one at a time, place them on a chopping board lined with plastic wrap, cover the chicken with another layer of plastic wrap and bash the living daylights out of them with a rolling pin. This is a gratifying way to de-stress at the end of a long day. Once flattened, each breast provides a generously portioned escalope (you could use just one chicken breast and halve it across before bashing) but I like the expansiveness of a plateful of crunchy cutlet, and all I'd suggest you'd eat alongside is a handful of arugula, dotted with some halved cherry tomatoes, dressed simply. That's to say, I sprinkle a few sea salt flakes over the salad-lined plates, then squeeze some lemon juice on top, followed by a glug of excellent olive oil.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Take the chicken out of the fridge so that it isn't too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described above.
- Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the escalopes in, turn them, and leave to sit in the mixture while you prepare the "crumbs."
- Put the cornflakes into a bowl and crush them by hand. This, sadly, is not as brutal as it sounds: merely break them up with your fingers to get coarsely crushed flakes, but not dust. Add the pimentón or paprika and use a fork to mix in.
- Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5 to 10 minutes so they can dry out.
- Heat the oil in a cast-iron pan or heavy-based frying pan in which the chicken pieces will fit neatly and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes, by which time the chicken should be cooked through in the middle, though do check. Remove to waiting plates, already strewn with tomatoes and arugula or salad leaves of your choice. Serve with lemon wedges.
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