Crunchy Chicken Pieces Recipes

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CRUNCHY CHICKEN PIECES WITH A HERBY YOGHURT DIP

Steps:

• Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.
• On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.
• Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.
• Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile...
• Preheat the oven to 190°C/375°F/gas 5.
• Lightly grease a baking tray with olive oil, then put aside.
• Using a microplane, finely zest the lemon onto a clean chopping board.
• Tear the bread into rough chunks, add to a food processor and whiz until fine.
• Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.
• Tip the breadcrumbs out onto a large plate.
• Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.
• Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.
• Drizzle with 1 tablespoon of olive oil.
• Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.
• Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.

CRISPY FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

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).

CRUNCHY CHICKEN PIECES

Steps:

• In a bowl, mix the eggs, seasoning, sauce, and garlic thoroughly.
• Gently fold in the chicken pieces and let sit in the fridge for an hour.
• Preheat the oven to 180 degrees Celcius.
• Roll each chicken piece into the crushed corn chips and place on a baking tray.
• Bake for 50 minutes, rotating the tray around the oven front to back and top to bottom after half way - 25 minutes.
• In the last 10 minutes in the oven, sprinkle the grated cheese on top :-) or as an alternative, serve with some cream cheese - that's what I did for my photo's version :-).

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS

Steps:

• Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
• In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
• Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
• Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
• Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
• Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

CRUNCHY CHICKEN BITES

Steps:

• 1.Pre-heat oven to 350°F. 2.In a mixing bowl, combine chicken, contents of seasoning package and the flour. Toss until chicken is evenly coated. 3.In a separate bowl, lightly whisk the eggs. 4.Place the tortilla strips into a gallon size re-sealable storage bag and close. Using a rolling pin, roll over the bag until the strips are finely crushed. Transfer to a mixing bowl or shallow pan. 5.Shaking off any excess flour/seasoning mixture, place the chicken first into the eggs and coat, then roll the pieces in the crushed tortilla strips until they are well coated. Arrange on a baking sheet, leaving a little space between each one to ensure the chicken cooks evenly on all sides. 6.Bake for 15-20 minutes, or until lightly browned and the internal temperature reads 165°F on a thermometer. Serve warm with dipping sauce of your choice.

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.