Herbed Chicken Coating Mix Recipes

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11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY



11 Herbs And Spices Fried Chicken Recipe by Tasty image

Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper

Provided by Ellie Holland

Categories     Dinner

Yield 8 servings

Number Of Ingredients 16

1 ¾ cups buttermilk
2 eggs
8 chicken drumsticks
8 ½ cups vegetable oil
2 cups flour
2 teaspoons salt
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper

Steps:

  • Beat the eggs into the buttermilk.
  • Add the chicken pieces to the buttermilk mixture and chill for an hour.
  • In a large mixing bowl, mix the flour with all the herbs and spices.
  • Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
  • Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
  • Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
  • Transfer to a paper towel-lined plate.
  • Enjoy!

DELICIOUS COATING MIX FOR CHICKEN



Delicious Coating Mix for Chicken image

This is a great chicken coating mix, it taste almost the same as Shake and Bake! When I made this I use seasoned salt but that is optional. For a kick, add in some cayenne pepper! If desired you reduce the salt slightly

Provided by Kittencalrecipezazz

Categories     < 15 Mins

Time 1m

Yield 4 1/4 cups (approx)

Number Of Ingredients 11

4 cups dry breadcrumbs
1/3 cup vegetable oil
3 teaspoons salt
1 tablespoon paprika
1 tablespoon celery salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch dried basil
1 pinch dried parsley
1 pinch dried oregano

Steps:

  • In a large resealable bag combine the oil with all remaining ingredients; seal the bag and shake vigorously.
  • Remove half or more of the mixture for another time and store tightly sealed in the refrigerator.
  • Add in desired amount of chicken pieces; shake to coat.
  • Place on a greased baking sheet in a 425 oven for 45 minutes.

Nutrition Facts : Calories 266.5, Fat 18.7, SaturatedFat 2.6, Sodium 1839.1, Carbohydrate 21.4, Fiber 2.1, Sugar 1.9, Protein 4

CRISPY STUFFING-COATED CHICKEN BREASTS



Crispy Stuffing-Coated Chicken Breasts image

Make and share this Crispy Stuffing-Coated Chicken Breasts recipe from Food.com.

Provided by CookingONTheSide

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 cups herb seasoned stuffing mix, crumbs not stuffing cubes
1/4 cup butter or 1/4 cup margarine, melted
1 egg
1/4 cup half-and-half
6 boneless skinless chicken breasts

Steps:

  • Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
  • Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
  • In shallow bowl or pie plate, mix stuffing crumbs and butter.
  • In another shallow bowl, beat egg and half-and-half with fork until well mixed.
  • Dip chicken into beaten egg, then coat with stuffing mixture.
  • Place in baking dish.
  • Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.

Nutrition Facts : Calories 223, Fat 11.1, SaturatedFat 6.2, Cholesterol 127.8, Sodium 147, Carbohydrate 0.5, Sugar 0.1, Protein 28.7

LISA'S ORIGINAL HERBED FRIED CHICKEN MIX--UPDATED!



Lisa's Original Herbed Fried Chicken Mix--UPDATED! image

I get a lot of compliments on my fried chicken from friends and family. I've adjusted and experimented around a lot over the years, but the central idea hasn't varied. Now, I just eyeball my ingredients when I throw this together, but at the request of a friend, I've put together what I believe is a true representation of what...

Provided by Lisa Crum

Categories     Chicken

Time 5m

Number Of Ingredients 13

5-6 c all-purpose or whole wheat flour (or a combination the two) ------updated! for a gluten free option, which i do now, i make a blend of 2-3 cups almond meal, 2 cups brown rice flour, and 1 cup tapioca flour
2 heaping tablespoons mrs. dash original or table blend (table blend works best as a mix, but i've used both kinds)
1/3 c parsley flakes
1/2 Tbsp black pepper
1/2 Tbsp salt (more or less to taste, or you can omit altogether if you're trying to reduce your sodium)
1/2 to 1 tsp cayenne or ground red pepper, or to taste
1 tsp celery salt
1 tsp paprika
1 Tbsp granulated garlic or garlic powder (not garlic salt)
1/3 to 1/2 c onion powder (not onion salt)
1 tsp thyme, dried
1 tsp crushed rosemary
1 Tbsp baking powder

Steps:

  • 1. Mix together in Ziploc bag. I separate into portions so that I don't get the whole batch all messy! I store the unused portion in the freezer for the next time around. This will probably be enough for you to fry up multiple batches, and it's great to keep a bag on hand for last minute cravings for chicken!
  • 2. The way I do my fried chicken is this...I either buy boneless thighs and breasts (chicken tenders are also great) and chunk them up into chicken strips; or I cut up, skin, and bone a whole chicken and cut into strips and bite-side pieces. (the leftover carcass is awfully good to make chicken stock!) Keeping the chicken boneless makes it fry faster and is a lot more kid-friendly, but there's nothing wrong at all with doing it bone-in, the good old-fashioned way either! I've done it that way too! If you're like me, you generally look for what's the better bargain at the time. There IS no bad fried chicken...some's just better than others!
  • 3. If you're interested in how I actually marinate my chicken prior to frying, I soak my cut-up chicken pieces several hours or overnight (refrigerated) in a mixture of about 4 cups buttermilk, ½ cup apple cider vinegar and about ½ large bottle Frank's Red Hot (you can half this...when I fry, it's usually for a crowd, and the marinade goes a long way). Don't be fooled by the hot pepper sauce...this chicken is not "Cajun spicy" as you might imagine...just very flavorful instead of hot. When ready to fry, I add a couple beaten eggs to the buttermilk & chicken with about a cup of the coating flour mix, and stir it with my hands. It should be about the consistency of pancake batter.
  • 4. Lift chicken out of buttermilk marinade, drain off excess and dredge in a plate of the coating to thoroughly coat. (If you'll gradually add dry coating to the dredging plate, you won't waste your whole bag of coating by getting it wet and clumpy) Fry the way you normally prefer to fry your own--deep fried at 350 degrees, or low and slow in a cast iron skillet. When it's tender on the inside and deep, golden brown on the outside, you're there. There is no wrong way to do this...marinated or just washed and rolled in the dry mix. Before the buttermilk kick we got on, I just washed and cut up the chicken and left to soak in a light brine mixture...but if you do this, don't add too much salt or your chicken will be too salty. The kosher salt is good to get excess blood out of the chicken (I hate that white gunk that forms on chicken when it's not bled well), but the chicken does absorb some of the saltiness. Just be aware of that, and adjust accordingly! Some folks also prefer to do an egg dip instead. I've done that and it's good too. Fix this the way YOU like it!
  • 5. Drain fried chicken on paper towels and serve. It's good hot, it's good cold-- and maybe, just maybe, you'll have a few pieces leftover for a midnight icebox raid!

FRIED CHICKEN COATING



Fried Chicken Coating image

Eileen Frank relies on this made-in-minutes mixture to cook up a down-home chicken dinner. "We think this flavorful coating tastes a lot like the one at a well-known chicken restaurant chain," she writes form Castor, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings per batch.

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano
ADDITIONAL INGREDIENTS:
2 eggs
1/2 cup milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
canola oil

Steps:

  • In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

Nutrition Facts : Calories 515 calories, Fat 25g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 1341mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 49g protein.

CRISPY HERB BAKED CHICKEN



Crispy Herb Baked Chicken image

The crispy coating on this chicken makes it flavorful and tender! This was adapted from a Hungry Jack recipe. The original recipe called for dipping the chicken in 1/3 cup margarine instead of spraying it with cooking spray, so feel free to do that instead if you prefer!

Provided by Kree6528

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

2/3 cup instant potato flakes
1/3 cup grated parmesan cheese or 1/3 cup vegan parmesan cheese
2 teaspoons parsley flakes
3/4-1 teaspoon garlic powder
3 lbs boneless skinless chicken breasts

Steps:

  • Heat oven to 375 F.
  • Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray.
  • In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well.
  • Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat.
  • Place in cookie sheet or pan.
  • Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.

Nutrition Facts : Calories 440.9, Fat 6.7, SaturatedFat 2.6, Cholesterol 204.8, Sodium 358, Carbohydrate 7.3, Fiber 0.7, Sugar 0.5, Protein 82.6

CRISPY HERB BAKED CHICKEN



Crispy Herb Baked Chicken image

The secret ingredient is instant mashed potatoes, used to make the crispy coating.

Provided by DCANTER

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 4

Number Of Ingredients 5

⅔ cup dry potato flakes
⅓ cup grated Parmesan cheese
1 teaspoon garlic salt
1 (3 pound) chicken, skin removed, cut into pieces
⅓ cup butter, melted

Steps:

  • Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
  • In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
  • Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
  • Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 6.9 g, Cholesterol 217 mg, Fat 31.5 g, Fiber 0.5 g, Protein 58.8 g, SaturatedFat 14.8 g, Sodium 837 mg, Sugar 0.3 g

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