Chicken Crumb Coating Recipes

BREADED CHICKEN

Steps:

• Place bread in blender. Once blended add seasoning.
• Crack the egg into a bowl and whisk with a fork.
• Place pain flour into a shallow bowl with seasoning. Coat the chicken in egg and the cover in plain flour.
• Coat in egg again and then cover in breadcrumbs. Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

CRUMB-COATED CHICKEN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once.

CHICKEN WITH CRISPY PANKO COATING

Steps:

• Heat oven to 400°.
• Line a baking pan with parchment paper.
• Combine the mayonnaise, honey mustard, thyme, and parsley.
• Spread over the chicken to coat thoroughly.
• Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate.
• Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly.
• Arrange chicken on the prepared baking pan.
• Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.

CRUMB-COATED BAKED CHICKEN

Steps:

• Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray; set aside. , In a shallow bowl, combine buttermilk and hot pepper sauce. In another shallow bowl, combine the bread crumbs, cornmeal and seasonings. Dip chicken in buttermilk mixture, then roll in crumb mixture. Place bone side down in prepared pan., Spritz chicken with cooking spray. Bake at 425° for 15-20 minutes. Remove from oven; spritz again with cooking spray. Bake 15-20 minutes longer or until a thermometer reads 170°.

HOMEMADE SHAKE AND BAKE MIXTURE

Steps:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

CHICKEN FRIED WITH BREAD CRUMBS

Steps:

• Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
• Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
• Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.

CRUMB-COATED BAKED CHICKEN

Steps:

• Line a 15x10 inch baking pan with foil.
• Coat the foil with nonstick cooking spray; set aside.
• In a shallow bowl, combine buttermilk and hot pepper sauce.
• In another bowl, combine the bread crumbs, cornmeal and seasonings.
• Dip chicken in buttermilk mixture, then roll in crumb mixture.
• Place bone side down in prepared pan.
• Spritz chicken with nonstick cooking spray.
• Bake at 425 degrees Fahrenheit for 15-20 minutes.
• Remove from oven; spritz again with nonstick cooking spray.
• Bake 15 to 20 minutes longer or until a meat thermometer reads 170 degrees Fahrenheit.

CHICKEN CRUMB COATING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cornflakes, Parmesan cheese, sesame seeds, paprika, and oregano in a bowl. Cover and refrigerate for up to 4 months.
• Dip chicken pieces in milk, then roll in about 1 1/4 cups coating mix. Place in baking pan.
• Bake in preheated oven until no longer pink at the bone and juices run clear, about 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).