UN-FRIED CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
- Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
- Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.
CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
UNFRIED CHICKEN CUTLETS RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 10
Steps:
- 1. In a mixing bowl, mix buttermilk and hot sauce. Submerge the chicken in the buttermilk and soak in the refrigerator for a least one hour but no more than 24 hours] 2. Preheat oven to 400. In a gallon-size plastic bag, combine Panko bread crumbs, Parmesan, black pepper, cayenne, onion and garlic powder and paprika. seal the bag and shake until well-mixed 3.Remove the chicken from buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with bread crumbs. 4.Remove chicken and lay flat on a non stick baking sheet lined with aluminum foil. Refrigerate for 30 minutes, uncovered 5. Bake the chicken for 25-30 minutes or until cooked through 6. serve with brussels sprouts
CRISPY CHICKEN CUTLETS
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
- Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
- Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.
MAKE-AHEAD CRISPY CHICKEN CUTLETS
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
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.
INCREDIBLE UNBREADED CHICKEN CUTLETS
For anyone into low carb or who wants a change from the usual bread crumb chicken routine. This chicken is so delious, you won't even want any sauuce. I've also used this on fish. I got this from a low carb website. I think it's a Suzanne Somers recipie.
Provided by Suzy Mags
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put dehydrated onion into a food processor and process for about a minute.
- Add the rest of the dry ingredients except for the cheese and process for 30 seconds.
- Add the cheese and pulse to blend.
- Coat chicken with egg and then dip into the mixture.
- Fry in olive oil.
- You can also double the dry ingredients and store left over in an airtight container for 10 days.
Nutrition Facts : Calories 458.7, Fat 22.7, SaturatedFat 9, Cholesterol 169.9, Sodium 824.5, Carbohydrate 18.4, Fiber 2.1, Sugar 7.6, Protein 44.3
LOW-CAL OVEN FRIED CHICKEN CUTLETS
I'm on a mission to slenderize some of my favorite foods. (ok so that I can slenderize myself too!) This is my own adaptation of something I saw on the Food Channel recently with Juan Carlos Cruz.
Provided by ladycook
Categories Chicken
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425 degrees.
- Beat the egg and white together with the water well.
- Mix well the bread crumbs, cheese, and parsely.
- Line a cookie sheet with aluminum foil and lightly spray the surface.
- Dip the chicken into the egg mixture, then dredge into the breadcrumb mixture so that it's well coated.
- Place on cookie sheet. When all the chicken pieces are coated, lightly spray with the non-stick cooking spray.
- Bake for about 20 minutes until just cooked through. (these will dry easily so try not to overcook).
Nutrition Facts : Calories 180.9, Fat 3.7, SaturatedFat 1, Cholesterol 62.4, Sodium 743.2, Carbohydrate 27.7, Fiber 2, Sugar 2.5, Protein 8.7
CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE
Eric Kim's ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.
Provided by Eric Kim
Yield Serves 2
Number Of Ingredients 16
Steps:
- Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
- Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
- Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
- On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
- In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
- To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside
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