Double Coated Chicken Supreme Recipes

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DOUBLE-COATED CHICKEN SUPREME



Double-Coated Chicken Supreme image

I got this recipe from a old recipe card book that I found at a yard sale. The recipe is delicious.

Provided by crazycookinmama

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups Rice Krispies
1 teaspoon paprika
1 egg
3 tablespoons butter
3/4 cup milk
3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
3 lbs frying chickens (cleaned and patted dry)

Steps:

  • Measure rice krispies cereal. Crush to 2 cups.
  • Place in shallow dish or pan. Stir in paprika.
  • Set aside. In a seasoned shallow dish or pan, beat egg and milk until foamy.
  • Add flour, salt, pepper, poultry seasoning mix until smooth. Dip chicken in batter.
  • Coat with crushed cereal. Place in single layer, skin side up, in well-greased or foil lined shallow baking pan.
  • Drizzle with melted butter. bake at 350°F about 1 hour. Do not cover pan or turn chicken.

Nutrition Facts : Calories 703.4, Fat 42.4, SaturatedFat 14.5, Cholesterol 225.6, Sodium 986.1, Carbohydrate 29.8, Fiber 0.7, Sugar 1.9, Protein 47.4

DOUBLE DIPPED FRIED CHICKEN



Double Dipped Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt
Fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying

Steps:

  • Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

CHICKEN SUPREME



Chicken Supreme image

Traditional Chicken Supreme

Provided by paulc007

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Fry the onion and garlic together in olive oil until soft and golden and then add the bacon until cooked.
  • Add the chicken fry until cooked.
  • Add the chicken stock and cream. mix until coated. Heat until fully warmed through.
  • Serve with rice.

DOUBLE COATED CHICKEN



Double Coated Chicken image

Make and share this Double Coated Chicken recipe from Food.com.

Provided by JenniferK2

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

7 cups corn flakes, crushed to 1 3/4 cups
1 egg
1 cup skim milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs chicken pieces, rinsed and dried
3 tablespoons margarine, melted

Steps:

  • Place corn flakes in shallow dish or pan; set aside.
  • In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth.
  • Dip chicken in batter; coat with cereal.
  • Place in single layer, in foil-lined shallow baking pan.
  • Drizzle with margarine.
  • Bake at 350° for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.

Nutrition Facts : Calories 570.1, Fat 27.8, SaturatedFat 7.5, Cholesterol 135.3, Sodium 629.5, Carbohydrate 46.8, Fiber 1.4, Sugar 3.5, Protein 32.7

SUPREME CHICKEN



Supreme Chicken image

I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.

Provided by Carole McCully

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 11

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 ½ teaspoons salt, divided
¼ teaspoon ground black pepper
6 boneless, skinless chicken breast halves
¼ cup butter
2 tablespoons water
1 ¼ cups half-and-half
6 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
1 ½ cups shredded Cheddar cheese

Steps:

  • In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
  • Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g

CHICKEN SUPREME II



Chicken Supreme II image

This is easy to make and has a 'dinner out' quality to it.

Provided by Susan Calderon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
½ cup light whipping cream
½ cup dry sherry
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 (6 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
  • In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 9.3 g, Cholesterol 95.9 mg, Fat 16.8 g, Fiber 0.7 g, Protein 29.6 g, SaturatedFat 6.6 g, Sodium 693.1 mg, Sugar 1.1 g

CHICKEN CASSEROLE SUPREME



Chicken Casserole Supreme image

"This casserole is so satisfying on a cold day, and it gets even better the next day. I added apples and raisins on a whim and feel they really set this apart from other dishes." -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 medium apple, peeled and chopped
1/2 cup golden raisins
1 tablespoon butter
1 package (6 ounces) reduced-sodium stuffing mix
1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 small onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 cups fat-free sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
4 cups frozen broccoli florets, thawed

Steps:

  • In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes., Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 390 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN SUPREME



Chicken Supreme image

"I received this wonderful recipe from a friend at church," says Candace Black of Durham, North Carolina. A light breading seals in the juices of tender chicken breasts, making them special enough to serve company. Sliced almonds top off the eye-catching entree.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/4 teaspoon pepper
3 egg whites
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup sliced almonds
Refrigerated butter-flavored spray

Steps:

  • In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13x9-in. baking dish coated with cooking spray., Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

BAKED CHICKEN SUPREME



Baked Chicken Supreme image

Number Of Ingredients 10

4 cups Ready-To-Eat Rice Krispies® cereal (crushed to 2 cups)
1 teaspoon paprika
1 egg
3/4 cup milk
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
3 pounds chicken pieces, washed and patted dry
3 tablespoons margarine or butter, melted

Steps:

  • 1. Place KELLOGG'S RICE KRISPIES cereal in shallow dish or pan. Stir in paprika. Set aside.2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper and poultry seasoning. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, skin side up in shallow baking pan coated with cooking spray or foil lined. Drizzle with melted margarine.3. Bake at 350°F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

Nutrition Facts : Nutritional Facts Serves

CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

  • Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
  • Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
  • Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
  • Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

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