Oats Chicken Recipes
OATS CHICKEN
chicken cmpltly spicy.. rolled on oats
Provided by tosiya
Time 2h
Yield Serves 6
Number Of Ingredients 7
Steps:
- marinate chicken wid salt,lime,green chilly paste,black peppar pwd for 1 hr
- before frying dip chicken in white egg n thn roll it on oats
- n thn deep fry it
- finally sprinkle red chilly pwd from d top
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.
OAT-CRUSTED CHICKEN CUTLETS
Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.
- Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.
- Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.
CRUNCHY OATMEAL CHICKEN
This unusual but healthy chicken recipe is from the "Dietwise" column of the Thursday magazine dated Dec 25-31'03. I hope you enjoy it!
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 1h5m
Yield 3 pcs. of crunchy oatmeal chicken
Number Of Ingredients 8
Steps:
- Marinate the chicken pieces with lemon juice and 1/4 tsp salt.
- Preheat oven to 200°C.
- In a bowl, combine together oatmeal, chili powder, black pepper powder and the remaining salt.
- In another bowl, lightly whip an egg white with 1 tbsp water.
- Drain chicken well, dip into egg white and then into the oatmeal mixture to coat each piece evenly.
- Place on a well-greased tray.
- Bake for 20 minutes on one side.
- Turn onto the other side and bake for 15 minutes on the other side until the chicken pieces are well browned.
- Serve hot with tomato or chili sauce.
- Enjoy!
OATS AND BREADCRUMB CHICKEN TENDERS
Learnt from my mother!
Provided by Ali Dib
Categories Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk yogurt, garlic, ginger, salt, and black pepper together in a bowl. Place chicken strips into yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate, 2 to 3 hours.
- Remove chicken strips from yogurt mixture and let sit for 10 to 15 minutes. Shake strips to remove excess yogurt and discard marinade.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir oats and bread crumbs together in a bowl. Press chicken strips into bread crumb mixture; gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded chicken strips the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Turn strips over and bake until no longer pink in the center and cooked through, 5 to 10 minutes.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 62 g, Cholesterol 43.3 mg, Fat 8.4 g, Fiber 5.6 g, Protein 30.7 g, SaturatedFat 3 g, Sodium 357.9 mg, Sugar 15.1 g
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- In a large ovenproof saucepan or Dutch oven, heat 1 tbsp (15 mL) butter. Add leeks and carrots; cook until leeks are translucent. Season chicken with 1/4 tsp (1 mL) salt and add to pan, stirring over medium-high heat until chicken is lightly cooked on all sides. Add 1 tbsp (15 mL) flour and stir until flour turns from white to beige. Add broth and stir over medium heat until flour dissolves into broth and mixture begins to thicken, about 5 to 10 min. Stir in frozen peas and 2 tsp (10 mL) thyme leaves. Turn heat to low.
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- Frying. Heat up 4 tbsp oil in a pot under low medium heat. Add onions and fry till translucent. Add minced garlic and ginger
- Boiling/ Frying. Add chicken, soya sauce, cumin, coriander, white pepper and chilli powder. Stir well and leave chicken to cook through. Add water. Leave to boil. Add carrot and celery. Stir well. Leave to cook. Add broccoli. Leave to cook. Add oatmealand 1 tsp salt..Cook till thickens Turn heat off. Remove from stove. In a pan, heat 2 tbsp oil under low medium heat. Gently place beaten egg and leave to cook till edges are lightly browned. Remove from heat. Roll omelette and slice thinly.
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- 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.
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