Any Recipe for Crunchy chicken pieces?!
Answers:
CRISPY FRIED CHICKEN
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tender
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp!. Knorr chicken bouillon
1/2 tsp!. salt
1/2 tsp!. garlic powder (not salt)
1/4 tsp!. onion powder (not salt)
1/2 tsp!. paprika
1/3 tsp!. Bell Seasoning
1 tbsp!. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp!. soy sauce
2 tsp!. black pepper
1 tbsp!. Wondra flour
1/2 tsp!. monosodium glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely!. Read your manufacturer's instructions before frying in a pressure cooker!. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead!.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees!.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp!. Knorr chicken bouillon (save the other 1/2)!. Put the garlic cloves through a garlic press and add into the egg mixture!. Add half of the parsley and 1 tbsp!. Wondra flour!. Stir well!.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients!. Mix well with a fork!.
Put about 1/2 cup additional flour in a separate small bowl!. Use this to dip each chicken piece, prior to dipping in the milk and seasonings!.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture!.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first)!.
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes!. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds!. Bring temperature up immediately and watch carefully (don't walk away!)!.
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions!. Remove the chicken pieces and place on layers of paper towels!. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried!. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough!. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would!.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added)!. Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly!. Remove when chicken is golden brown and drain on paper towels!.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken!. It will add an additional layer of flavor to the oil!
Crunchy Chicken Dinner
PREP: 10 min; BAKE: 25 min
These ingredients can be easily kept on hand so you can
dazzle your family in minutes!
1 package Betty Crocker? sour cream & chives mashed potatoes
3 tablespoons margarine or butter
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese (4 ounces)
2 packages (9 ounces each) frozen boneless, skinless cooked diced
chicken thawed, or 4 cups cut-up cooked chicken
1 can (14 1/2 ounces) chicken broth
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
Salt and pepper to taste
Heat oven to 350 F!. Grease rectangular baking dish, 13x9x2 inches!.
Stir together both packets Potatoes and both packets Seasoning Mix
in medium bowl!. Measure 1 cup of the potato mixture (dry) into small
bowl; stir in margarine and Parmesan cheese until crumbly; set aside!.
Stir remaining ingredients into remaining potato mixture in medium
bowl; spread in pan!. Sprinkle with Parmesan cheese mixture!.
Bake uncovered 25 to 30 minutes or until light golden brown!.
Makes 8 to 10 servings
Betty's Tip: To make ahead, prepare as directed except before
baking, cover and refrigerate up to 24 hours!. Increase bake time
to 30 to 35 minutes!.
Nutritional Info per 1 Serving: 325 calories (145 calories from fat);
16 g fat (6 g saturated); 65 mg cholesterol; 1080 mg sodium;
19 g carbohydrate; 2 g dietary fiber; 28 g protein!.Www@FoodAQ@Com
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tender
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp!. Knorr chicken bouillon
1/2 tsp!. salt
1/2 tsp!. garlic powder (not salt)
1/4 tsp!. onion powder (not salt)
1/2 tsp!. paprika
1/3 tsp!. Bell Seasoning
1 tbsp!. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp!. soy sauce
2 tsp!. black pepper
1 tbsp!. Wondra flour
1/2 tsp!. monosodium glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely!. Read your manufacturer's instructions before frying in a pressure cooker!. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead!.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees!.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp!. Knorr chicken bouillon (save the other 1/2)!. Put the garlic cloves through a garlic press and add into the egg mixture!. Add half of the parsley and 1 tbsp!. Wondra flour!. Stir well!.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients!. Mix well with a fork!.
Put about 1/2 cup additional flour in a separate small bowl!. Use this to dip each chicken piece, prior to dipping in the milk and seasonings!.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture!.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first)!.
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes!. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds!. Bring temperature up immediately and watch carefully (don't walk away!)!.
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions!. Remove the chicken pieces and place on layers of paper towels!. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried!. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough!. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would!.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added)!. Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly!. Remove when chicken is golden brown and drain on paper towels!.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken!. It will add an additional layer of flavor to the oil!
Crunchy Chicken Dinner
PREP: 10 min; BAKE: 25 min
These ingredients can be easily kept on hand so you can
dazzle your family in minutes!
1 package Betty Crocker? sour cream & chives mashed potatoes
3 tablespoons margarine or butter
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese (4 ounces)
2 packages (9 ounces each) frozen boneless, skinless cooked diced
chicken thawed, or 4 cups cut-up cooked chicken
1 can (14 1/2 ounces) chicken broth
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
Salt and pepper to taste
Heat oven to 350 F!. Grease rectangular baking dish, 13x9x2 inches!.
Stir together both packets Potatoes and both packets Seasoning Mix
in medium bowl!. Measure 1 cup of the potato mixture (dry) into small
bowl; stir in margarine and Parmesan cheese until crumbly; set aside!.
Stir remaining ingredients into remaining potato mixture in medium
bowl; spread in pan!. Sprinkle with Parmesan cheese mixture!.
Bake uncovered 25 to 30 minutes or until light golden brown!.
Makes 8 to 10 servings
Betty's Tip: To make ahead, prepare as directed except before
baking, cover and refrigerate up to 24 hours!. Increase bake time
to 30 to 35 minutes!.
Nutritional Info per 1 Serving: 325 calories (145 calories from fat);
16 g fat (6 g saturated); 65 mg cholesterol; 1080 mg sodium;
19 g carbohydrate; 2 g dietary fiber; 28 g protein!.Www@FoodAQ@Com
Here is one !.!.!.!.!.!. = )
Crunchy Parmesan Chicken Tenders
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F!.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets!. Place the buttermilk in a large bowl!. Add the chicken tenders and stir to coat!. Let stand at least 15 minutes and up to 30 minutes!.
Meanwhile, mash the garlic with the salt in a medium bowl!. Whisk in the vinegar and then the remaining 1/2 cup of oil!. Season the vinaigrette, to taste, with pepper!. Transfer the vinaigrette to a small serving bowl!.
Stir the Parmesan and bread crumbs in a pie dish!. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere!. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly!. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes!.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping!.Www@FoodAQ@Com
Crunchy Parmesan Chicken Tenders
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F!.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets!. Place the buttermilk in a large bowl!. Add the chicken tenders and stir to coat!. Let stand at least 15 minutes and up to 30 minutes!.
Meanwhile, mash the garlic with the salt in a medium bowl!. Whisk in the vinegar and then the remaining 1/2 cup of oil!. Season the vinaigrette, to taste, with pepper!. Transfer the vinaigrette to a small serving bowl!.
Stir the Parmesan and bread crumbs in a pie dish!. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere!. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly!. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes!.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping!.Www@FoodAQ@Com
The quick method - open a jar of ready made, mix in, cover with foil, sling in the oven for 25 Minuit's!. Yuk, the healthier way, garlic, onion, red/yellow/green peppers, tomatoes, mange Tu, sweet corn, courgettes, all diced,
pinch of white, black & KN pepper, chicken stock cube (cube diluted in 3/4 pint boiling water) absolutely no salt needed, salt already in stock cube!. Cover with foil middle shelf medium oven 25 minuits!. Yummy!Www@FoodAQ@Com
pinch of white, black & KN pepper, chicken stock cube (cube diluted in 3/4 pint boiling water) absolutely no salt needed, salt already in stock cube!. Cover with foil middle shelf medium oven 25 minuits!. Yummy!Www@FoodAQ@Com
Wash your chicken!.!.!.pat completely dry!. Take the chill off of them by placing them in a dish and wrap with plastic!. While they are warming!.!.!.get some butter milk,soak chicken in buttermilk), 1 egg per 1 1/2 pcs of chicken,salt pepper,paprika,turmeric(makes them very yellow),regular flour(season with all of your spices),Panko bread crumbs(Japan)!. peanut oil, large deep skillet or pot!. heat oil to 375 degs,while that is happening, take out the chicken from the butter milk,roll in regular seasoned flour,dip in egg,re-dip into Panko bread crumbs(if no apnko!.!.then re-dip into original flour)The more you dip into the flour, the thicker the coat and the crisper),place no more then 3 pcs of chicken into the hot oil!.!.!.as more will drop the temp to quickly!.!.thus greasy chicken,thighs take the longest!.!.so always cook thighs with thighs, wings with wings and breast with breast pieces!. I cook them approx 8 minutes each side for wings,10 minutes for breast and 12 minutes on thighs!.!.!.can vary with oil and temps of cooking oil!. Place on paper towels add salt pepper, and any other spice you like!.!.!.ginger,chipolte,garlic,hot sauce!. Then eat!. taggerWww@FoodAQ@Com
captain crunch chicken
dip chicken pieces into beaten eggs then into crushed up captain crunch cereal and fry until goldenWww@FoodAQ@Com
dip chicken pieces into beaten eggs then into crushed up captain crunch cereal and fry until goldenWww@FoodAQ@Com
Arent you just going to choose OCHO CINCO as best answer!?!?!?!?!? You ALWAYS DO!!!!Www@FoodAQ@Com
Try the food channel website
http://www!.foodnetwork!.comWww@FoodAQ@Com
http://www!.foodnetwork!.comWww@FoodAQ@Com