Semi Spicy Oatmeal Crusted Chicken Recipes

AMAZING CRUSTED CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
• Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
• Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

OATMEAL BAKED CHICKEN

Steps:

• Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.

OATMEAL-CRUSTED CHICKEN

Steps:

• Preheat oven to 425°. Place chicken breast halves in a zip-top plastic bag. Combine buttermilk and egg. Add egg mixture to bag, and seal. Marinate in refrigerator for 4 hours. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Combine flour and ground oats. Dredge the chicken in flour mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken; sauté for 4 minutes. Turn chicken over. Bake at 425° for 10 minutes or until done.

ORANGEY HERB AND OAT-CRUSTED CHICKEN TENDERS

Steps:

• In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
• Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
• Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.

SPICY PARMESAN-CRUSTED CHICKEN

Steps:

• Heat oven to 400°F.
• Spray shallow baking dish with cooking spray. Combine cheese, parsley and crushed pepper in pie plate.
• Add chicken, 1 thigh at a time, turning to evenly coat both sides of each thigh. Place in prepared baking dish.
• Bake 20 to 25 min. or until chicken is done (165°F), turning after 13 min.

OATMEAL-CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 450°.
• Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
• Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture.
• Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
• Serve with dressings for dipping.

OAT-CRUSTED CHICKEN CUTLETS

Steps:

• Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.
• Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.
• Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.