Hot Crunch Chicken Recipes

CAPTAIN CRUNCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.

HOT CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.

TENNESSEE HOT FRIED CHICKEN TENDERS

Steps:

• Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
• In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
• In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.

CRUNCHY GOLDEN CHICKEN

Steps:

• Place yogurt and cornflakes in separate shallow bowls. Dip chicken in yogurt, then roll in cornflakes. , Transfer to a baking dish coated with cooking spray. Sprinkle with seasoned salt. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°.

CREAMY CHICKEN HOT DISH

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. , Transfer to a greased 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRUNCHY BAKED CHICKEN

Steps:

• In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear., Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken.

CRUNCHY HOT CHICKEN SALAD

Steps:

• Combine all ingredients except potato chips and cheese, blend well.
• Spoon into a lightly greased 3 quart shallow casserole dish.
• Top with 2 cups cheese.
• Bake at 350 for 30 mins.
• Put sprinkling of crushed potato chips over surface during last 10 minutes.

HONEY CRUNCH CHICKEN

Steps:

• Preheat oven to 350°F.
• Place chicken in baking pan.
• Combine yogurt and mayonnaise. Spread on both sides of chicken using pastry brush.
• Crush cereal in blender or food processor or place in ziploc and crush with rolling pin.
• Sprinkle crushed cereal on top side of chicken.
• Drizzle chicken evenly with honey.
• Baked uncovered for 40-45 minutes.
• Salt and pepper to taste.

CRISPY HOT CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

SUPER CRUNCH CHICKEN

Steps:

• Preheat oven to 375F Spread Miracle Whip on chicken pieces.
• Combine stuffing mix with parmesan cheese.
• Coat chicken pieces with dry stuffing mixture.
• Discard leftover stuffing.
• Place on foil lined baking pan.
• Bake 25-30 minutes or until chicken is cooked through.

HOT CRUNCH CHICKEN

Steps:

• Combine all the ingredients except 1/2 box of croutons and grated cheese. Pour into a buttered 9x13" pan. Top with grated cheese and croutons. Bake, uncovered, at 400 for 15 minutes. Serves 10.

RESTAURANT VS HOMEMADE NASHVILLE-STYLE HOT CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
• In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
• In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
• In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
• Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
• Heat oil to 325°F (170°C) in a deep pot.
• Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
• Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
• Place on a slice of white bread and top with dill pickle.
• Enjoy!

"CRISPY-CRUNCHY" CHICKEN

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.