RICE CRISPY CHICKEN RECIPES

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CRISPY BAKED CHICKEN LEGS | ALLRECIPES



Crispy Baked Chicken Legs | Allrecipes image

Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.

Provided by Fernandes

Categories     Main Dishes    Chicken

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 6

4 pounds chicken legs
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Himalayan pink salt
2 tablespoons tamari

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 303.4 calories, CarbohydrateContent 2.2 g, CholesterolContent 142.9 mg, FatContent 13.2 g, FiberContent 0.9 g, ProteinContent 42 g, SaturatedFatContent 3.5 g, SodiumContent 700.8 mg, SugarContent 0.5 g

CONTEST-WINNING CRISPY CHICKEN FINGERS RECIPE: HOW T…



Contest-Winning Crispy Chicken Fingers Recipe: How t… image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! —Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, FatContent 16g fat (2g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 485mg sodium, CarbohydrateContent 21g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

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CONTEST-WINNING CRISPY CHICKEN FINGERS RECIPE: HOW TO MAKE IT
My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! —Rachel Fizel, Woodbury, Minnesota
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Calories 341 calories per serving
  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.
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