Crispy Baked Chicken Pieces Recipes

CRISPY BAKED CHICKEN STRIPS

Steps:

• Cut chicken breasts into thin strips, about one inch wide.
• Longer sections can be cut in half to have uniform pieces.
• Mix cracker crumbs and seasonings well.
• Dip chicken pieces into egg mixture, then dredge in crumb mixture.
• Place on baking sheet sprayed with cooking spray.
• Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
• Dip into favorite sauce, or enjoy just as they are!

CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
• Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY BAKED CHICKEN

Steps:

• In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.

CRISPY ITALIAN OVEN CHICKEN

Steps:

• Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
• Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

SIMPLE ROASTED CHICKEN PIECES

Steps:

• Preheat oven to 400F (205C).
• Pat the chicken thighs with a paper towel.
• Sprinkle salt and black pepper over each.
• Drizzle olive oil over them and rub well.
• Place thighs in a baking pan. Toss rosemary leaves and garlic in the pan.
• Bake for 30 minutes. Reduce the heat to 375F (190C) and bake for 20 minutes more until tender when poked with a knife.
• Remove from oven and cover with aluminum foil until serving time.
• Garnish with fresh rosemary leaves when serving.

SEASONED OVEN BAKED CHICKEN PIECES

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Pat the chicken dry with paper towels.
• Combine the flour, pepper, paprika, thyme, and salt, in a shallow dish.
• Working 1 piece at a time with tongs, dredge each piece of chicken in the flour mixture and then dip into the melted butter, covering completely.
• Transfer to a baking dish skin-side up.
• Bake for about an hour, or until the juices run clear and the chicken is nicely browned and cooked all the way through. Serve and enjoy.

CRISPY BAKED CHICKEN PIECES

Steps:

• Preheat oven to 475°F.
• In a bowl combine milk, butter, 1 teaspoons garlic salt, 1 teaspoons chili powder and 1 teaspoons onion powder and whisk together.
• Cut up chicken breast into bit sized pieces and place in milk mixture.
• In a plastic bag combine the rest of the dry ingredients.
• Add chicken pieces to bag and shake. Make sure chicken is well coated.
• Spray a baking sheet liberally with non-stick spray and spread your chicken out on it.
• Bake for approximately 10 minutes and turn the pieces. Continue to bake until chicken is cooked thoroughly.
• Add to whatever it is you made.

CRISPY FRIED CHICKEN

Steps:

• Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
• Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
• When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
• Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
• Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).

CRISPY BREADED CHICKEN

Steps:

• Preheat oven to 400°F.
• Pound chicken breasts to ½ inch thick.
• Beat eggs and set aside. Mix flour, salt and pepper in a shallow dish.
• In another dish, combine Panko, bread crumbs, and seasonings.
• Dip chicken in flour and shake off any excess.
• Dip in the egg mixture and then into the bread crumbs. Gently press the crumbs to adhere.
• Generously spray the chicken with cooking spray on each side and place on a rimmed baking sheet.
• Bake for 25-28 min or until the chicken reaches 165°F.

TWO INGREDIENT CRISPY OVEN BAKED BBQ CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Coat the chicken on all sides with olive oil and season with salt and pepper.
• Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
• Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
• Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
• Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
• Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes.
• If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy.

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).