CRUNCHY CHICKEN RECIPES

CRUNCHY FRENCH ONION CHICKEN RECIPE | ALLRECIPES

Crunchy French Onion Chicken Recipe | Allrecipes image

Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!

Provided by Janine S

Categories Chicken Breasts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 pieces of chicken

Number Of Ingredients 3

Ingredients

1 ⅓ cups French-fried onions, crushed
1 egg, beaten
1 pound skinless, boneless chicken breast halves

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).

Nutrition Facts : Calories 622.8 calories, CarbohydrateContent 32.1 g, CholesterolContent 112.4 mg, FatContent 40 g, ProteinContent 27.8 g, SaturatedFatContent 11.4 g, SodiumContent 731.3 mg, SugarContent 0.1 g

CRUNCHY GARLIC CHICKEN RECIPE - BBC GOOD FOOD

Crunchy garlic chicken recipe - BBC Good Food image

Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep

Provided by Orlando Murrin

Categories Dinner, Main course, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 8

Ingredients

4 tbsp (about 40g) grated parmesan
5 tbsp mayonnaise
large garlic clove, crushed
1 lemon, zested
2 tsp finely chopped fresh herbs (such as thyme, sage or rosemary) or 1/2 tsp mixed dried herbs
50g panko breadcrumbs
2 boneless, skinless chicken breasts
lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)

Steps:

Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.
Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

Nutrition Facts : Calories 875 calories, FatContent 70 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 41 grams protein, SodiumContent 1.1 milligram of sodium

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Calories 707 calories per serving

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