LINDA'S FAKE AND BAKE CHICKEN
This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried.
Provided by LINDA P.
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
- In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
- Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
- Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.
Nutrition Facts : Calories 622.2 calories, Carbohydrate 24.6 g, Cholesterol 115.1 mg, Fat 46.3 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 14.3 g, Sodium 749.3 mg, Sugar 3.4 g
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
TOO GOOD TO BE TRUE! BAKED CHICKEN
This recipe comes from The Dave Nichol Cookbook which features Canada's President's Choice products. I'm sure there are other Szechwan sauces in the US that would work just as well. Very easy dish to put together and low in calories too! (268 calories/serving) The veggies are there, so all you need is basmatti rice cooked in chicken broth for a delicious meal.
Provided by keeney
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375F and lightly spray a shallow baking dish with cooking spray.
- Wipe chicken breasts with damp cloth and pat dry.
- Place in prepared baking dish.
- In small bowl, mix together peanut sauce, onion, mushrooms and red pepper.
- Spoon over chicken breasts.
- Cover and bake in oven for 40-50 minutes or until chicken is cooked through.
Nutrition Facts : Calories 167.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 142, Carbohydrate 6.2, Fiber 1.7, Sugar 3.5, Protein 27.4
CRISPY BAKED CHICKEN
For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.
Provided by Ali Slagle
Categories dinner, lunch, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
- Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.
More about "too good to be true baked chicken recipes"
12 BEST BAKED CHICKEN RECIPES | ALLRECIPES
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Author Carl HansonPublished 2019-02-14Estimated Reading Time 5 mins
- Greek Lemon Chicken and Potatoes. Chef John bakes his chicken and potatoes until the chicken skin is caramelized and crisp and the potatoes are golden brown and delicious.
- Mamaw's Chicken and Rice Casserole. Here's a classic baked chicken and rice casserole. "I grew up on this recipe," says katiefbenham, "and it's always been a family favorite.
- Baked Chicken and Zucchini. This baked chicken and zukes combo is ready in less than an hour! You'll simply bread and sear chicken breasts and layer them with sauteed zucchini, tomatoes, fresh basil, and cheese.
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- Chicken Enchiladas II. These easy, crowd-pleasing chicken enchiladas are long on flavor, short on prep time. "Absolutely the best chicken enchilada recipe I have ever tasted," says lizgraeva.
- Grandma's Chicken Chardon. Parmesan and bread-crumb coated chicken breasts with sauteed mushrooms in a simple sauce brightened with lemon juice. "This was really good and easy to make," says Kelly.
- Moroccan Chicken Thigh Sheet Pan Dinner. "This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures," says France C. "This is perfect for quick weeknight dinners or laid-back dinner parties.
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- Chicken, Sausage, Peppers, and Potatoes. Chicken thighs, spicy sausage, sweet bell peppers, and potatoes bake in a hot oven to a rich, caramelized finish.
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