QUICK AND CRUNCHY POTATO CHIP CHICKEN
Add great crunch and flavor to chicken with crushed potato chips.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
- In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
- Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 300, Carbohydrate 9 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
CRISPY POTATO CHICKEN
We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.
Nutrition Facts :
POTATO CHIP FRIED CHICKEN WING WITH CHILI-LIME AIOLI
Provided by David Rose
Categories appetizer
Time 45m
Yield 6 servings (2 wings each)
Number Of Ingredients 13
Steps:
- For the aioli: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, sugar and 1 teaspoon each salt and pepper. Cover and refrigerate until ready to serve.
- For the wings: Combine the potato chips, 1/2 cup of the flour, chili powder, rosemary and 1 tablespoon each salt and pepper in a 4-quart resealable plastic bag. Shake vigorously until well combined.
- Sprinkle the chicken wings with 1 tablespoon each salt and pepper.
- Add the remaining 1 cup flour to a bowl large enough to hold the wings. In a second bowl, whisk the eggs. Dredge the seasoned wings in the flour, turning to coat well, then toss in the egg mixture.
- Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat.
- Add the oil to a large, deep cast-iron skillet and bring to medium-high heat.
- Add the wings to the skillet and fry for 8 to 10 minutes on each side, until golden brown and the internal temperature reaches 165 degrees F. Drain on a paper-towel-lined baking sheet.
- Serve piping hot, with aioli on the side.
CRISPY BAKED CHICKEN
For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.
Provided by Ali Slagle
Categories dinner, lunch, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
- Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.
CHILE-BUTTER CHICKEN WITH VINEGARED POTATOES
A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you're at it, let the potatoes have some, too). From there, you pop it into a 425-degree oven and let it do its thing. The result is a juicy, golden-brown chicken with slight heat from the chile and a touch of smoke from paprika, alongside potatoes that are equal parts tender and crisp. Less, you'll see, really can be more.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.
- Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
- Scatter potatoes on a rimmed baking sheet, toss with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
- Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes. Using your hands or a spatula, give the potatoes a little toss to get that butter evenly distributed.
- Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts.
- Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes. Scatter with herbs and scallions before serving.
Nutrition Facts : @context http, Calories 1236, UnsaturatedFat 52 grams, Carbohydrate 34 grams, Fat 90 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 30 grams, Sodium 1455 milligrams, Sugar 2 grams, TransFat 1 gram
QUICK 'N CRUNCHY POTATO CHIP CHICKEN
Use your favorite flavor of potato chips, such as Cheddar or barbecue, to coat the chicken in this recipe. You can even use the crumbs in the bottom of the bag! A quick crushing tip: Place potato chips in a tightly sealed plastic bag, and crush with rolling pin. Source: Betty Crocker
Provided by CookingONTheSide
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix crushed potato chips and parsley in shallow bowl.
- Beat egg and Worcestershire sauce in another shallow bowl.
- Heat oil in 10-inch nonstick skillet over medium-low heat.
- Dip chicken into egg mixture, then coat with potato chip mixture.
- Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
POTATO CRUNCHY TENDERS
I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal.
Provided by beccalynn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat.
- While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
- Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 34.8 g, Cholesterol 139.2 mg, Fat 25.7 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 4.9 g, Sodium 944.6 mg, Sugar 2.9 g
"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
POTATO CHIP CHICKEN
Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.
Provided by Larry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time P1DT1h
Yield 4
Number Of Ingredients 5
Steps:
- To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g
SUPER CRISPY BAKED CHICKEN
Combine mashed potato flakes with Parmesan cheese for an ultra-crunchy coating to oven-baked chicken that is oh-so-tender and perfectly moist.-June Brown, Veneta, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 766 calories, Fat 48g fat (22g saturated fat), Cholesterol 216mg cholesterol, Sodium 400mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 53g protein.
ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES
Provided by Marlena Spieler
Categories Chicken Olive Potato Roast Low Cal High Fiber Dinner Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
- Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
- Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.
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