Crunchy Garlic Chicken Recipes

CRUNCHY GARLIC CHICKEN

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
• In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
• Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

CRISPY GARLIC CHICKEN THIGHS

Steps:

• Sprinkle both sides of chicken with garlic powder, salt and pepper.
• Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
• Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
• Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
• Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
• Remove from heat. Serve chicken with sauce.

CRUNCHY GARLIC CHICKEN

Steps:

• Peel the garlic and zest the lemon. Put the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of sea salt and black pepper, then whiz until the mixture is very fine, and pour on to a plate.
• Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.
• Lightly score the underside of the chicken breasts. Put a square of clingfilm over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.
• Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavoured crumbs. Push the crumbs on to the chicken breasts so they stick - you want the meat to be totally coated.
• You can either bake or fry the chicken. If baking, preheat your oven to full whack (240°C/475ºF/gas 9), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, pour in a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, or until cooked through, golden and crisp.
• Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

CRISPY GARLICKY CHICKEN

Steps:

• Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
• Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
• Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
• Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
• Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
• Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

CRUNCHY GARLIC CHICKEN

Steps:

• Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
• If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
• In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
• Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
• Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
• Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

5-INGREDIENT STICKY HONEY GARLIC CHICKEN

Steps:

• Preheat oven to 350°F (180°C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil; spray with nonstick cooking spray.
• Place chicken, skin-side up, on prepared pan. Pat chicken dry with a paper towel. Season with salt and pepper on all sides.
• In a small bowl, whisk together honey, garlic, rice vinegar, soy sauce, and water.
• Spoon about half of the sauce over the chicken and spread liberally on each piece. Set aside remaining sauce.
• Bake, uncovered, for about 50 minutes - 1 hour, or until chicken is cooked through and skin is crispy and golden brown. As the chicken cooks, baste it once or twice with the remaining sauce. The meat should reach an internal temperature of 165°F on an instant-read thermometer.

CRISPY GARLIC CHICKEN

Steps:

• Add all sauce ingredients to a small saucepan and bring to a boil. Reduce the heat and simmer until starting to thicken. Set aside until all the chicken is done.
• Pat the chicken dry. To a shallow dish add the flour. Whisk the eggs together in a second dish and put the breadcrumbs into a third. To bread the chicken coat it first with flour, then with eggs and finally with breadcrumbs. (For a more thorough tutorial on how to correctly bread chicken to give it a nice crispy coating check out this post.
• Heat a nonstick frying pan over medium high heat. Add oil and cook the chicken in batches for 6-8 minutes or until golden and crispy on the outside and cooked through on the inside.
• Add all the cooked chicken into the pan and pour the sauce over it. Toss until everything is coated and the sauce has thickened to a syrupy consistency.

CRUNCHY GARLIC CHICKEN

Steps:

• Heat oven to 425°F degrees.
• Spray rectangular pan (9x13x2-inch) with cooking spray.
• Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
• Mix crushed cereal, parsley and paprika.
• Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
• Place in pan.
• Drizzle with 2 tablespoons butter.
• Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS

Steps:

• Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
• Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
• Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
• Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
• Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

CRUNCHY HONEY GARLIC CHICKEN

Steps:

• In a medium size saucepan over medium heat, put olive oil and garlic and sauté just til tender-do no burn. Reduce heat to medium low and add honey, agave, pepper jelly, soy sauce, and pepper. Bring to a low simmering boil (watch closely as it can overflow!) for about 10 minutes. Mixture will begin to thicken. Turn off heat and let sit.
• Prepare flour dredge by putting all of the ingredients in a mixing bowl.
• Combine eggs and water and beat. Put mixture in a pie plate.
• Put about 1 cup of the flour mixture in a pie plate. Salt and pepper the chicken breasts.
• Dip breast in the egg mixture, then coat with the flour, return to the egg mixture, and then re-coat in the flour mixture. Place on a clean plate. Repeat with the other chicken breasts.
• In a large heavy skillet over medium heat, get the coconut oil (about ½ inch deep) hot. Place two to three filet breasts in. Do not crowd. Fry about 3 minutes, flip to the other side and fry another about 2-3 minutes. (Cooking time will depend upon the thickness of your breast filets.)
• Place the chicken on a parchment-paper lined cookie sheet and baking about 18-20 minutes at preheated 350 oven. Internal temperature should be 165. Check with a meat thermometer.
• When done, remove. Let the chicken rest 2-3 minutes.
• Place the chicken in a serving dish (about 2" deep). Pour on most of the sauce (leaving some for serving). Drench chicken well. Garnish with fresh chives or thinly sliced green onions.
• Serve immediately with extra sauce!

CRISPY GARLIC AND PARMESAN PANKO CHICKEN THIGHS

Steps:

• mix eggs, garlic and 1 teaspoon of salt in a large bowl
• place thighs into egg mix and coat each thigh with the mixture
• set chicken aside while you prepare your crumb mix (you can marinade the chicken for up to 48 hours)
• mix panko crumbs with parmesan, parsley and 1 teaspoon of salt and freshly milled black pepper together in a dish with sides
• remove thighs one at a time being careful not to disturb the egg and garlic already clinging to it and place on breadcrumbs
• gently press the crumbs onto thigh then turn thigh over and press crumbs gently till covered
• place thighs on a plate in a single layer until you're ready to bake them
• preheat oven to 180c (350f) on bake, not fan
• place oven shelf on one level above half way
• place oil and butter in baking dish (see notes) and place dish in the oven to heat and allow the butter to melt
• remove baking dish once oil and butter are hot and place chicken pieces into pan in one layer leaving a little room around each
• place dish into oven for 20 minutes then remove dish and turn the chicken pieces over and bake for a further 20 minutes
• remove dish from oven and pour off excess oil and butter then return to the oven for a further 5 minutes for a final crisping
• remove from oven and place chicken pieces onto some handtowel to drain for a minute or so before serving
• serve and enjoy!