HEART HEALTHY CRISPY OVEN FRIED CHICKEN
With a variey of seasonings and skinless chicken this dish is a good choice for those of us that have heart concerns.
Provided by franrobson
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add 1/2 tsp of the poultry seasoning to the milk.
- Combine all the other spices with the cornflake crumbs and place in a plastic bag.
- Wash chicken and pat dry.
- Dip chicken in the milk and shake to remove excess, then quickly shake in the bag with the seasonings and crumbs.
- Refrigerate up to 1 hour.
- Preheat oven to 350°F.
- Remove chicken from the fridge and sprinkle with paprika for colour.
- Evenly space chicken on greased baking pan.
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled from the bone with a fork.
- Drumsticks may require less baking time than breasts.
- (DO NOT TURN CHICKEN DURING BAKING).
- Crumbs will form crispy skin.
HEART ATTACK FRIED CHICKEN
Make and share this Heart Attack Fried Chicken recipe from Food.com.
Provided by Katie-Anne
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- cut up the chicken into medium sized pieces so it will cook faster.
- mix the eggs and water together in a small bowl and put the bread crumbe onto a paper plate.
- heat up the a frying pan with about 2 tb of the butter
- dip the chicken into the egg and water mixture and then into the bread crumbs
- fry in the pan intill schicken is crispy (add more butter as needed) (You can also bake the chicken just put the chicken in a relly roll pan and put slabs of butter around, under, and on top of chicken).
Nutrition Facts : Calories 880.9, Fat 75.6, SaturatedFat 42.9, Cholesterol 302, Sodium 839.5, Carbohydrate 19.6, Fiber 1.2, Sugar 1.8, Protein 31.5
OVEN FRIED BUTTERMILK CHICKEN - LOW FAT, BUT TASTY!
This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My hublet loves this recipe, as do I.
Provided by Brandess
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
- Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.
- Whisk the buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
- Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, approximately 35 to 40 minutes.
- Transfer to a platter and serve hot or at room temperature.
- Cook's note: I like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
Nutrition Facts : Calories 47.8, Fat 2.5, SaturatedFat 0.2, Sodium 641.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.8, Protein 0.6
HEART ATTACK EGGS
This is a great breakfast, especially on the weekend. You fry bacon on a skillet, then after the bacon is crispy, fry eggs in the bacon grease. Garnish your plate with toast or fruit.
Provided by KIRBERT70
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 3
Number Of Ingredients 3
Steps:
- Fry the bacon in a large skillet over medium heat until crisp. Remove from the pan, and set on paper towels to drain. Crack the eggs into the pan with the bacon grease so that they are about 1 inch apart. Season with salt and pepper. When the eggs look firm, flip them over, and cook on the other side to your desired doneness. Transfer to a plate and serve with bacon.
Nutrition Facts : Calories 328 calories, Carbohydrate 0.8 g, Cholesterol 224.1 mg, Fat 30.2 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 536.5 mg, Sugar 0.4 g
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