Crunchychicken Recipes

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CRUNCHY CHICKEN FINGERS



Crunchy Chicken Fingers image

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

2 pounds skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
½ cup milk
1 (12 ounce) package tortilla chips, crushed

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 TENDERS



Crunchy Chicken Tenders image

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

cooking spray
2 tablespoons all-purpose flour
1 pinch dried basil
1 pinch chili powder
salt and ground black pepper to taste
1 egg
1 tablespoon water
3 cups crushed cornflakes
6 skinless, boneless chicken tenders

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

"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

CRUNCHY CHICKEN



Crunchy Chicken image

I have a severe egg allergy and growing up my mom was always looking for recipes that both her kids would like and she could make without much hassle. Similar to chicken parm but baked and not using any eggs this was and still is a family favorite. Many a night we would ask my mom for "Crunchy Chicken and 'sketti" (meaning spaghetti).

Provided by Katy4

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless chicken breasts
1/4 cup Italian dressing (I use a zesty one)
1/2 cup Italian breadcrumbs
cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Line the bottom of a baking dish large enough to lay out the chicken in with foil.
  • Give a quick spray with a cooking spray to avoid sticking later.
  • Place italian dressing in one bowl and breadcrumbs in another.
  • Measurements are a guesstimate, but you want enough of both to coat the chicken.
  • Dip chicken in dressing and then coat in breadcrumbs and place in baking dish.
  • Repeat with all 4 breasts.
  • Cover dish with foil and place in oven, bake for 30 minutes.
  • Remove foil cover, bake for another 30 minutes.
  • Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"!
  • Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS



Mom's Super Thin and Crispy Chicken Cutlets image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

3 large eggs
2 cups panko breadcrumbs
1/4 cup chopped fresh parsley, plus whole leaves for garnish
2 tablespoons freshly grated pecorino, plus more for garnish
1 tablespoon granulated garlic
1 teaspoon kosher salt
Two 6- to 8-ounce chicken breasts
2 cups olive oil
4 large or 6 small cloves garlic
1 stick unsalted butter
2 lemons, halved

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.

BAKED CRUNCHY CHICKEN



Baked Crunchy Chicken image

I have fixed this dish many times for company, and everyone always asks for the recipe. The leftovers-if there are any-are very good heated up in the microwave. -Elva Jean Criswell, Charleston, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1 large egg
1 tablespoon whole milk
1 can (2.8 ounces) french-fried onions, crushed
3/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
Dash pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.

Nutrition Facts : Calories 418 calories, Fat 28g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 423mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY



The Best Crispy Chicken Parmesan Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

Steps:

  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

CRUNCHY GARLIC CHICKEN



Crunchy garlic chicken image

Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep

Provided by Orlando Murrin

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 8

4 tbsp (about 40g) grated parmesan
5 tbsp mayonnaise
large garlic clove, crushed
1 lemon, zested
2 tsp finely chopped fresh herbs (such as thyme, sage or rosemary) or 1/2 tsp mixed dried herbs
50g panko breadcrumbs
2 boneless, skinless chicken breasts
lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)

Steps:

  • Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
  • If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
  • In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
  • Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
  • Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
  • Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

Nutrition Facts : Calories 875 calories, Fat 70 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium

CRUNCHY BAKED CHICKEN



Crunchy Baked Chicken image

One bite of tender chicken in a crunchy golden coating explains why I give this recipe such a workout. Besides serving it at home for the two of us, I make a big batch for our senior group at church. -Essie Malatt of Converse, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

3/4 cup fat-free Western salad dressing
1/2 teaspoon chili powder
1/4 teaspoon salt
8 bone-in chicken breast halves (10 ounces each), skin removed
2-1/2 cups crushed cornflakes
DIPPING SAUCE (not shown):
1/4 cup chopped green pepper
1/4 cup chopped onion
3/4 cup fat-free Western salad dressing
1/2 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear., Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken.

Nutrition Facts : Calories 278 calories, Fat 1g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 888mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

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.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

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From thekitchn.com


THE BEST CRISPY CHICKEN PARMESAN - CAFE DELITES
Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside. Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture.
From cafedelites.com


OVEN BAKED CRISPY CHICKEN DRUMSTICKS - EASY HEALTHY-ISH RECIPES
2021-02-27 Heat oven to 425F. Pat dry the chicken drumsticks if they are not dry. Coat the drumsticks in olive oil and set aside. In a large bowl or ziploc bag, mix together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. Coat each drumstick in the mixture, making sure to shake off any excess coating.
From carmyy.com


EASY CRUNCHY BAKED CHICKEN - FAMILY FOOD ON THE TABLE
2019-07-04 Preheat the oven to 375. Place Panko breadcrumbs in a shallow bowl and season with salt and pepper. Remove chicken from the marinade (discard the marinade). Coat both sides of chicken in Panko breadcrumbs, pressing to help it adhere. Place chicken breasts on a baking pan covered in aluminum foil - easy clean-up!
From familyfoodonthetable.com


CREAMY CRUNCHY CHICKEN CASSEROLE - FRESH SIMPLE HOME
2019-09-19 Instructions. Preheat over to 350 degrees, F. Cook and dice chicken. Add all ingredients EXCEPT the French's Crispy Fried Onions to a bowl and thoroughly stir. Pour bowl mixture in a greased 9x13 dish. Bake for 30 minutes without Fried Onions. Remove from oven and top with French's Crispy Fried Onions.
From freshsimplehome.com


CRISPY CRUNCHY FRIED CHICKEN | MRFOOD.COM
2020-08-18 Remove chicken from water, shaking off excess water, and dip in seasoned baking mix then into buttermilk mixture, and again in seasoned baking mix, coating completely each time. In a large deep skillet, heat oil over medium-low heat until hot but not smoking. Fry coated chicken in batches for 10 to 12 minutes per side until golden and no pink ...
From mrfood.com


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