CRISPY BAKED CHICKEN RECIPE RECIPES

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CRISPY BAKED CHICKEN THIGHS RECIPE | ALLRECIPES



Crispy Baked Chicken Thighs Recipe | Allrecipes image

This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.

Provided by John Goddard

Categories     Chicken Thighs

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 3

6 skin-on, bone-in chicken thighs
salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
  • Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
  • Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 189.1 calories, CarbohydrateContent 0.1 g, CholesterolContent 71 mg, FatContent 11.8 g, ProteinContent 19.2 g, SaturatedFatContent 3.3 g, SodiumContent 90 mg

CRISPY BAKED 'FRIED' CHICKEN RECIPE | CAT CORA | FOOD NETWO…



Crispy Baked 'Fried' Chicken Recipe | Cat Cora | Food Netwo… image

Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.

Provided by Cat Cora

Categories     main-dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Serving suggestion: Easy Greens, recipe follows

Steps:

  • Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
  • Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
  • Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
  • In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
  • Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
  • Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
  • Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
  • Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

Nutrition Facts : Calories 520, FatContent 22 grams, SaturatedFatContent 6 grams, CholesterolContent 136 milligrams, SodiumContent 1040 milligrams, CarbohydrateContent 41 grams, FiberContent 1.5 grams, ProteinContent 40 grams

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