BREADED FRIED CHICKEN
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
- Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
BREADED CHICKEN STRIPS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
- Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
- With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
- Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BREADED CHICKEN BREASTS
A friend and I created this breaded chicken, and it's been a hit with my family ever since. We love the chicken's light lemon flavor and the moist breading. -Karin Bailey, Golden, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs., Roll-up chicken jelly-roll style; place seam side down in a greased 11x7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika. , Bake, uncovered, at 350° for 35 minutes or until juices run clear.
Nutrition Facts : Calories 299 calories, Fat 15g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 694mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
BREADED PARMESAN CHICKEN
A filling, rich breaded chicken that is baked. A comfort food that is good with mashed potatoes!
Provided by Anonymous
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
- In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
- Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!
Nutrition Facts : Calories 256.6 calories, Carbohydrate 5.1 g, Cholesterol 103.1 mg, Fat 9.9 g, Fiber 0.8 g, Protein 34.7 g, SaturatedFat 5.4 g, Sodium 280.6 mg, Sugar 0.7 g
EASY BREADED BAKED CHICKEN BREAST
This is my 'making chicken great again' recipe! Do not substitute the butter - it's a key ingredient and adds a lot of flavor.
Provided by Vincent Sammons
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
- Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538 calories, Carbohydrate 45.9 g, Cholesterol 105 mg, Fat 27.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 13.2 g, Sodium 1089.3 mg, Sugar 4.2 g
ANGELA'S EASY BREADED CHICKEN
This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.
Provided by Angela
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 47.2 g, Cholesterol 69 mg, Fat 21.4 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 3.9 g, Sodium 2103.8 mg, Sugar 8.3 g
CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, flour, eggs, seasoned breadcrumb, oil, large baguette, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
- Repeat with the remaining chicken.
- Heat the oil in a pan over medium heat to 350˚F (180˚C).
- Preheat oven to 350°F (180˚C).
- Fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
- Push the rolled chicken strips into a baguette piece.
- Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara!
- Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
- Enjoy!
BREADED CHICKEN BREASTS
Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
- In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
- Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
Nutrition Facts : Calories 658 g, Fat 37 g, Fiber 1 g, Protein 49 g
BREADED BREAST OF CHICKEN (CHICKEN CUTLETS)
Very simple chicken recipe, but one my family is quite fond of. They love when there are leftovers, so they can make sandwiches!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pound chicken to flatten.
- Sprinkle salt and pepper on each.
- Dip into beaten eggs and then coat with bread crumbs.
- In a large skillet, heat oil over medium heat.
- Saute garlic until golden and then discard.
- Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
- Cooking time will vary depending on how thick your chicken is.
Nutrition Facts : Calories 396.7, Fat 18.2, SaturatedFat 4.1, Cholesterol 175.3, Sodium 302.9, Carbohydrate 19.9, Fiber 1.2, Sugar 1.8, Protein 36
BREADED CHICKEN CUTLETS
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
- Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)
ITALIAN BREADED CHICKEN BREASTS
A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich.
Provided by kathiejacgmail.com
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
- Mix breadcrumbs in flat bowl with cheese and parsley.
- Mix flour in another flat bowl with salt, pepper and garlic powder.
- Beat egg and water in another flat bowl.
- Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
- Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.
Nutrition Facts : Calories 418.1, Fat 15.5, SaturatedFat 4.2, Cholesterol 133.1, Sodium 481.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.9, Protein 35.3
BREADED CHICKEN BREASTS WITH CHEESE
Make and share this Breaded Chicken Breasts With Cheese recipe from Food.com.
Provided by mersaydees
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees farenheit (200 degrees celcius).
- Dredge chicken with flour. Dip into beaten eggs. Coat with breadcrumbs.
- Heat oil in frying pan. When it reaches medium-high heat, add chicken breasts and cook 4 minutes.
- Flip chicken breasts over and cook an additional 4 minutes.
- Place chicken in ovenproof dish and cook 5 minutes in pre-heated oven.
- Remove chicken from oven and cover each breast with a slice of cheese.
- Return chicken to oven and bake 5 more minutes.
- Season tomato sauce if necessary and serve with chicken.
Nutrition Facts : Calories 570.7, Fat 21.7, SaturatedFat 7.7, Cholesterol 170.8, Sodium 785.5, Carbohydrate 57.8, Fiber 3.6, Sugar 5.5, Protein 34.6
BAKED BREADED CHICKEN
I've been preparing this tender, baked breaded chicken for years. It's an easy way to jazz up a comforting dinner favorite! -Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine mayonnaise and milk. In another bowl, combine bread crumbs and onion powder. Dip chicken in mayonnaise mixture, then roll in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 10 minutes. Turn over; bake 10-15 minutes longer or until juices run clear.
Nutrition Facts :
BREADED CHICKEN WITH HAM 'N' CHEESE
"This recipe was adapted from one I found in an old San Francisco Junior League cookbook," relates Laurie Mitchell from her home in Indianapolis, Indiana. "It's so easy and tastes so good that it's become one of my all-time favorite chicken dishes. I like to serve it with rice pilaf along with some lightly steamed, fresh green beans."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Flatten chicken to 1/4-in. thickness. Place two slices of prosciutto and one slice of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. , Place flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and tarragon. Coat chicken with flour, then dip into egg and coat with crumb mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter on all sides. Transfer to a 1-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Meanwhile, add broth and sherry or additional broth to the skillet; stir to loosen browned bits. Combine cornstarch and water until smooth; gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken.
Nutrition Facts : Calories 578 calories, Fat 29g fat (15g saturated fat), Cholesterol 238mg cholesterol, Sodium 1517mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
HERB AND CHEESE BREADED CHICKEN BREAST
This is edited from a different recipe when I didn't have all the ingredients on hand. It ended up being better than the original! Very easy to prepare. I serve this with pasta and garlic bread.
Provided by FernWitch
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend olive oil and garlic in a medium sized bowl. Let sit while you prepare the breading mixture.
- Combine crushed saltines, pepper, Italian Seasoning and Rosemary in a separate medium sized bowl until blended.
- To the dry mixture, add both cheeses and mix well.
- One chicken breast at a time, dip in oil and then coat in breading mixture. Place breaded chicken breasts in a greased baking dish.
- Sprinkle any remaining breading mixture evenly over the top of the chicken, and then drizzle any remaining oil over the top of that.
- Bake at 400°F for 25 - 35 minutes, depending on thickness of chicken breasts.
Nutrition Facts : Calories 636.4, Fat 39.3, SaturatedFat 8.6, Cholesterol 91.2, Sodium 817.6, Carbohydrate 34.5, Fiber 1.5, Sugar 1.1, Protein 34.9
BAKED BREADED CHICKEN BREASTS
This recipe is easy, hearty, endlessly flexible and still impressive enough to serve to dinner guests.
Provided by dimensionally trans
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 190°C.
- Grease an ovenproof dish (I use butter but I am sure olive oil could work).
- Tear the bread into pieces and put it into a mixer, add the seeds and turn them into rough breadcrumbs.
- Add the parmesan, pepper and lemon zest (if using).
- Melt the butter.
- Add the butter to the breadcrumb mixture and mix well.
- Put the chicken breasts in the ovenproof dish and pat the breadcrumb mixture firmly down on top of them, covering all of the flesh.
- Bake for 25-30 minutes.
- Optional: Once the chicken is cooked take it from the dish and add the lemon juice to the pan, mix well and serve as a side-sauce. This is very strong and not everyone likes it but it works very well with veggies such as broccoli. Use sparingly!
Nutrition Facts : Calories 706.4, Fat 49.5, SaturatedFat 24, Cholesterol 179.6, Sodium 838.8, Carbohydrate 16, Fiber 1.3, Sugar 1.6, Protein 48.9
GRILLED CHICKEN MARGHERITA
Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.
Provided by France C
Categories BBQ & Grilled Chicken
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
- Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
- Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg
BREADED CHICKEN BREASTS WITH PARMESAN CHEESE
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white or red wine (try a lightly chilled Beaujolais), a tossed green salad, and a sherbet or ice for dessert.
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
- Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
- Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
- Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
- Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
- Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
- Transfer the chicken to a warm platter; pour the fat from the skillet.
- Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 836 milligrams, Sugar 2 grams, TransFat 1 gram
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