April 13, 20119 found this helpful
This recipe includes yummy, honey mustard dipping sauce.
- 2/3 cup panko crumbs
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/4 tsp. salt, or to taste
- 5 tsp. extra virgin olive oil
- 1 large egg
- 2 lbs. bone-in skinless chicken thighs and/or drumsticks
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 1/4 cup honey
Preheat oven to 475 degrees F.
Mix panko, paprika, onion powder, and salt in a medium bowl, drizzle with the oil and incorporate with a fork until the oil and dry ingredients are completely mixed.
Lightly beat egg in another medium bowl.
Dip the chicken pieces into the egg, press into the panko mixture, then place the chicken pieces on a wire rack in a roasting pan or baking sheet.
Bake the chicken until golden brown and internal temperature is 165 degrees F, about 20 to 25 minutes.
Meanwhile, whisk together the sour cream, Dijon, and honey in a small bowl, cover and refrigerate until ready to serve the chicken.
By Deeli from Richland, WA
- 3 whole boneless, skinless chicken breasts
- 2 eggs
- 1/2 cup milk
- 2 cups dry bread crumbs
- 1/2 tsp. powdered thyme
- 1/3 cup butter
- 1/3 cup salad oil
- 2 tsp. salt
- 1/2 tsp. pepper
Skin and bone chicken, if not already done. Cut each in halves, lengthwise. Place each half between 2 sheets of waxed paper. With a wooden mallet or rolling pin, pound until very thin. In a small bowl, beat eggs and milk. Combine seasonings and bread crumbs in another bowl. Dip chicken in crumbs, then egg mixture, then crumbs again. Chill 1/2 hour. Saute' in a large skillet in butter and oil mixture for 3 minutes each side.
By Robin from Washington, IA
- 5 cups uncooked egg noodles
- 1 Tbsp. lemon juice
- 1 Tbsp. lime juice
- 1/2 cup seasoned bread crumbs
- 8 chicken tenderloins
- 1 tsp. minced garlic
- 6 Tbsp. butter, divided
- 1/8 tsp. garlic salt
- 1/8 tsp. garlic powder
Cook noodles according to package directions. Meanwhile, combine the lemon and lime juices in a small bowl; set aside. Place the bread crumbs in a large resealable plastic bag; add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken and garlic in 2 tablespoons butter over medium heat for 3 minutes on each side or until chicken juices run clear, basting occasionally with citrus juice mixture. Melt remaining better. Drain noodles; toss with garlic salt, garlic powder and melted butter. Serve with chicken tenders.
Source: Taste of Home
By Connie from Cotter, AR
- 1/2 cup dry bread crumbs
- 1 Tbsp. nonfat dry milk powder
- 1-1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. ground mustard
- 1/4 cup fat-free milk
- 1 broiler/fryer chicken (3 lbs.), cut into pieces and skinned
- In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder, and dry mustard; set aside.
- Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat.
- Place chicken, bone side down, in a 13x9x2 inch baking pan coated with vegetable cooking spray.
- Bake, uncovered, at 375 degrees F. for 50 to 55 minutes or until juices run clear.
Nutrition Facts: One serving equals: 233 calories, 154 mg sodium, 93 mg cholesterol, 8 g carbohydrate, 31 g protein, 8 g fat. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Source: Polly, Mogadore, OH
By Irishwitch from Aurora, CO
In one bowl, put wheat flour. In another, put beaten eggs and water. In another dish, mix bread crumbs and spices except for the lemon juice. Take chicken, first dip in wheat flour then in egg mixture and then into bread crumb mixture.Read More...