Oprahs Unfried Chicken Recipes

MAKE-AHEAD CRISPY CHICKEN CUTLETS

Make-Ahead Crispy Chicken Cutlets image

This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!

Provided by Anna Stockwell

Categories Chicken Egg Mayonnaise Breadcrumbs Mustard Garlic Parmesan Herb Dinner Sunday Stash Bake Kid-Friendly Small Plates

Yield 10-12 servings

Number Of Ingredients 7

Ingredients

2 large egg yolks
1/2 cup mayonnaise
2 tsp. kosher salt
4 lb. skinless, boneless chicken cutlets, pounded 1/4" thick (for smaller pieces, quarter cutlet before pounding)
3/4 cup extra-virgin olive oil
6 cups panko (Japanese breadcrumbs)
2 Tbsp. mustard powder, garlic powder, finely grated Parmesan, or dried herbs (optional)

Steps:

Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated.
Heat oil in a large skillet over medium-high until shimmering. Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Let cool slightly, then stir in mustard powder, if using.
Using tongs, place a cutlet in skillet. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking sheet (if you are making these ahead and freezing, skip wire rack and place directly on a baking sheet). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. Freeze chicken on baking sheets until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between cutlets.
Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10-12 minutes. If cutlets are frozen, they will take a little longer, 14-16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12-14 minutes.

OPRAH'S UNFRIED CHICKEN

Oprah's Unfried Chicken image

Oprah's famous "unfried chicken" recipe from personal chef Rosie's cookbook. Very tasty, low fat substitute for the Colonel's. 1

Provided by yooper

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 skinless chicken drumsticks
6 skinless chicken breast halves
3 1/2 cups ice water
1 cup plain nonfat yogurt
vegetable oil cooking spray
1 cup dried Italian breadcrumbs
1 cup all-purpose flour
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon black pepper

Steps:

Preheat oven to 400°F.
Remove skin from chicken pieces.
Place all chicken pieces in a large bowl with the ice water.
Put yogurt in a medium bowl; set aside.
Spray a baking sheet with vegetable oil.
Combine all breading ingredients in a large, tight-sealing bag.
Shake to mix.
Remove two pieces of the chicken from the ice water.
Roll each piece in yogurt.
Put chicken in plastic bag with the breading mix.
Seal and shake, coating each piece thoroughly.
Place on oiled baking sheet.
Repeat with remaining chicken pieces.
Spray chicken lightly with vegetable oil.
Place baking sheet on bottom of the preheated 400°F oven.
Bake for 1 hour, turning pieces over every 20 minutes for even browning.

Nutrition Facts : Calories 379.9, Fat 5, SaturatedFat 1.3, Cholesterol 117.2, Sodium 517.8, Carbohydrate 33, Fiber 1.6, Sugar 4.4, Protein 47.4

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