OATMEAL-CRUSTED CHICKEN TENDERS
Baked, not fried. Serve with bbq sauce, honey mustard dressing or light ranch dressing for dipping. Change herb to your tastes. Oregano or dried basil work.
Provided by Outta Here
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°.
- Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
- Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture.
- Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
- Serve with dressings for dipping.
Nutrition Facts : Calories 287.5, Fat 9.6, SaturatedFat 4.1, Cholesterol 89.1, Sodium 710.3, Carbohydrate 14.6, Fiber 2.1, Sugar 0.4, Protein 34
OATMEAL BAKED CHICKEN
This recipe proves you can have fried chicken without a lot of fuss. The chili powder and cumin add a subtle spiciness that appeals to everyone.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.
Nutrition Facts : Calories 478 calories, Fat 26g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 207mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
CRUSTED CHICKEN CUTLETS
Give your usual chicken cutlets a new kind of crust.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too quickly. Drain on a paper towel-lined plate; season with salt.
More about "oat crusted chicken cutlets recipes"
CRISPY OVEN BAKED CHICKEN CUTLETS RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
BAKED OAT-CRUSTED CHICKEN FINGERS WITH SWEET MUSTARD SAUCE
From recipes.heart.org
OATMEAL CRUSTED CHICKEN – THE CUPBOARD COLLECTIVE - CHEZ NOUS
From tammycirceo.com
THIS IS OUR BEST CHICKEN RECIPE OF ALL TIME - MARTHA STEWART
From marthastewart.com
CHICKEN CUTLET HERO - TODAY
From today.com
CRISPY OATMEAL FRIED CHICKEN TENDERS RECIPE - QUAKER …
From quakeroats.com
OAT-CRUSTED CHICKEN CUTLETS | PANTRY STAPLES | EVERYDAY …
From youtube.com
OAT-CRUSTED CHICKEN - SAVORY
From savoryonline.com
‘OAT-CRUSTED CHICKEN CUTLETS’ | AROUND ANNA'S TABLE
From aroundannastable.com
AIR FRYER CRISPY OAT-CRUSTED CHICKEN BREASTS - COMMON GRAINS
From commongrains.com
PARMESAN CRUSTED CHICKEN (BREADED RECIPE) - FIFTEEN SPATULAS
From fifteenspatulas.com
PARMESAN OAT CRUSTED CHICKEN - THE …
From theyummylife.com
CRUSTED PARMESAN CHICKEN CUTLETS: PANTRY STAPLE 30-MINUTE RECIPE
From nospoonnecessary.com
SPICY OAT CRUSTED CHICKEN WITH SUNSHINE SALSA RECIPE - QUAKER OATS
From quakeroats.com
ITALIAN BAKED CHICKEN CUTLETS | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
11 SUBSTITUTES FOR BREADCRUMBS AND HOW TO USE THEM
From mccormick.com
LEMON & GARLIC OAT-CRUSTED CHICKEN
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love