FINGER LICKIN' GOOD BREADED CHICKEN
This is an inspired compilation of several recipes from Zaar and will make your house smell amazing; everyone will ask what's cooking and it will taste even better.
Provided by scancan
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Process onion and garlic in food processor until finely grated. Strain juices and put liquid in a bowl (discard the rest).
- Add juice of one lemon.
- Add honey mustard.
- Mix together and put chicken strips in bowl coating well.
- Marinate several hours or overnight.
- Heat up oil in frying pan and when nice and hot put chicken that has been breaded with eggs, breadcrumbs, and seasonings in to fry. Immediately lower flame to medium-low and when nicely browned turn over and fry other side.
- Enjoy!
Nutrition Facts : Calories 201.5, Fat 4.8, SaturatedFat 1.3, Cholesterol 93, Sodium 345.4, Carbohydrate 30.9, Fiber 2.3, Sugar 4.3, Protein 8.4
BREADED CHICKEN FINGERS, STRIPS, TENDERS...
This is a breadcrumbed coated chicken recipe, unlike regular flour fried chicken. The lemon gives a hint of zing. If you desire a more pronounced lemony flavor, add double the zest, which I prefer. Check out my sauces...Recipe #430587, recipe #391028, recipe #431929 or even recipe #449558. .
Provided by gailanng
Categories Chicken Breast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
- Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.
Nutrition Facts : Calories 1312.5, Fat 69.3, SaturatedFat 10.8, Cholesterol 331.2, Sodium 1702.6, Carbohydrate 98.2, Fiber 5.2, Sugar 4.7, Protein 70.2
BREADED CHICKEN FINGERS
If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.
Provided by JANETFORAUBURN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 24.6 g, Cholesterol 78.6 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.4 g, SaturatedFat 2.8 g, Sodium 703.7 mg, Sugar 2.5 g
FINGER LICKIN' CHICKEN DRUMSTICKS
My DH loves the sauce on this chicken! It's nice and easy to make and uses ingredients that are almost always on hand.
Provided by Mrs. Lumpy
Categories Chicken
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Spray 8x8 pan with nonstick cooking spray.
- Remove skins from drumsticks.
- Rub salt and pepper to taste on chicken.
- Place in pan.
- Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
- Place chicken in oven.
- Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
- After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
- Serve and enjoy!
OH SO GOOD CHICKEN
If you like the ingredients in this dish,you will like the chicken! You can double this recipe as much as you want,just increase cook time. * Please Note* 1 chicken 1 1/2 hrs*
Provided by Chef 920429
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in greased casserole dish.
- Mix all the ingredients and pour over chicken.
- Bake covered 1 1/2 hours at 375* or until tender.
- The last 20 to 25 minutes you can remove cover if you want the chicken to brown.
Nutrition Facts : Calories 612.2, Fat 41.4, SaturatedFat 10.9, Cholesterol 172.5, Sodium 1170.6, Carbohydrate 5.6, Fiber 0.2, Sugar 3.6, Protein 44.9
BREADED CHICKEN FINGERS
Easy to make, but takes time to marinate. If you like garlic, you will like this. Being a former West Virginia girl, I like this with pinto beans, greens and a side of cornbread.
Provided by Irish Rose
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal and refrigerate 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal and shake to coat.
- Heat oil in a large, heavy skillet to 375 degrees.
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear.
- Drain on paper towels.
Nutrition Facts : Calories 2576.8, Fat 241.9, SaturatedFat 39.5, Cholesterol 194.8, Sodium 1419.6, Carbohydrate 48.5, Fiber 2.4, Sugar 5.1, Protein 56.6
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