Seems I have tried baking chicken in all sort of ways, but never have come up with a low fat, crispy chicken recipe. Any ideas? Thanks and God Bless.
By DCW816 from Hampton, Tn
I've had good luck coating the chicken pieces with corn flake crumbs. I usually soak the chicken in milk first for about 20 mins. then coat with the corn flake crumbs (you can add any seasoning you like to the crumbs) & then bake. The corn flake crumbs give it a nice crispy crunchy texture. Good luck.
I do something very similar to Bonnie V's recipe. I remove the skin from my chicken (boneless or with the bone, doesn't matter) and also soak it in milk seasoned with salt. I soak about an hour, then coat chix with Italian seasoned breadcrumbs like Progresso. I drizzle the pieces sparingly with oil but you can skip this if you wish. Bake about 40 minutes at 375.
Thanks very much for these great ideas. Can't wait to try them! May God Bless!
I make my crispy chicken by dipping it in low fat mayo mixed with honey mustard. Then I roll it in corn flake crumbs, and bake it at 375 F. until cooked through, and crispy. :)
I dip boneless skinless breasts first in flour, then in buttermilk and then in Panko bread crumbs. Place on baking sheet that is covered with Release and bake at 400 degrees. If the breasts are very thick, it may take an hour to cook done. Tenders or thin pieces of chicken should cook in about 30 minutes.
I oven bake chicken using the recipe on the Bisquik box, although I now just use plain flour instead of Bisquik (less expensive). I skin and wash chicken and drop pieces in plastic bag seasoned with salt & pepper and paprika. Meanwhile, a Pyrex dish is heating in the oven while the oven reaches 425 temp. When temp is reached, I put in a tablespoon of margarine. When melted, add the chicken pieces and bake 30 min. Turn the pieces over and bake for another 15 min. or til done. We love this, it's crispy, and you use only one tablespoon margarine. I think the key to crispness is having the dish preheated til oven reaches 425. I've found that you need to loosen the cooked pieces from the pan while pan is still hot.
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