Wwcorecrispypotatochicken Recipes

SCRUMPTIOUS BAKED CHICKEN AND POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

CRISPY POTATO CHICKEN

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

POTATO CHIP CHICKEN TENDERS

Steps:

• Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.
• Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.
• Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

CRISPY ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
• Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
• Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

CRISPY BAKED CHICKEN

Steps:

• In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.

SPATCHCOCKED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 springs thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and 2 sprigs thyme with olive oil; season with salt and pepper. Add to pan.
• Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!