Time 50m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Time 5m Yield 8 Number Of Ingredients 12 Steps:
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.
Time 55m Yield Makes 6 servings. Number Of Ingredients 6 Steps:
Heat oven to 400ºF. Mix first 4 ingredients in 13x9-inch pan. Coat chicken with coating mixes as directed; place over rice mixture. Discard any remaining coating mix. Bake 45 min. or until chicken is done..
Yield 8 Number Of Ingredients 3 Steps:
Preheat oven to 325 degrees F (165 degrees C). Dip the skinless chicken pieces in the melted butter/margarine. Coat with the crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
Time 50m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 450*F. Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear. My Note: I used skinless, boneless chicken breasts because some of my family isn’t fond of bone-in chicken. GOOD LUCK with that one kid! This was very good and very easy to adapt to your own tastes by adding whatever spices you like. Next time I will add a dash of cayenne pepper. Will I did have some boneless chicken breasts ?, so I cut the cooking time by half and also used half the butter. I doubled the spices but not the flour as well per all the other kids request it. Chicken was juicy and very good. All the kids raved about it! Quick and easy. Will make again! I’ve cooked chicken a million different ways. (Slight exageration, maybe.) But, this is the best “fried” chicken ever! I’ll never go back to the pan fried again. I cooked it per the recipe, except I doubled the recipe and used a package of six leg quarters. I separated the legs and thighs and had to use two pans. (Quite reasonable at $.69/lb.) The coating was as if it was fried and had a beautiful golden/brownish color. My octogenarian family raved about it as soon as it hit the table. My wife made excellent gravy.The kid’s are good with gravy only out of a jar. The flavor was great! This is now my new staple. I used bone in breasts and I tried 1 with the skin on and 1 with the skin off. I liked the one without skin better as it allowed the seasonings to really penetrate the meat. The meat stayed so moist. I doubled all the spices, didnt use sage and added a touch of cayenne pepper. I also added onion powder and garlic powder.
Time 45m Number Of Ingredients 13 Steps:
Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper. Rinse you chicken thighs, then pat dry with paper towels. Brush olive oil on both sides (all surfaces) of all the chicken. In a large Ziploc plastic bag add the bread crumbs, optional cornmeal, salt, paprika, celery salt, garlic powder, ground black pepper, onion powder, chili powder, plus optional oregano and parsley if desired. Close the bag and mix the ingredients together by shaking the bag gently until well combined. Reopen the bag of breadcrumbs and seasoning, then place 1 chicken thigh in the bag at a time. Seal the bag leaving a bit of air in the bag. Next, shake gently to coat the mixture over the entire chicken thigh until coated on all sides. Place the coated chicken onto your prepared baking sheet, leaving space between the chicken thighs. Repeat for each thigh, then discard any remaining breadcrumb mixture. Bake in your preheated oven at 400°F (205°C) for approximately 40-45 minutes, until cooked through and the internal temperature is 165°F (74°C). Remove from the oven when done and serve immediately.
Time 50m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Time 50m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
THIS RECIPE REQUIRES 1 1/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND SPICES (PARTICULARLY FENNEL) LEND A UNIQUE, AUTHENTIC PIZZA FLAVOR. I DON’T RECOMMEND SUBSTITUTIONS. THAW chicken ahead of time in refrigerator if frozen (do not defrost chicken in microwave oven). WASH chicken; BLOT dry with absorbent paper. COAT chicken pieces liberally and evenly with Best Foods or Hellman’s mayonnaise using hands; PLACE coated chicken on a platter; WASH hands. PLACE oven rack in center position; PREHEAT oven to 325°F. INTO the large bowl of a food processor add: 2 cups Cheez-It cheese crackers, 1/2 cup powdered parmesan cheese, 1 1/4 teaspoons Recipe #467951, and 3/4 teaspoon ground black pepper; PROCESS mixture for one minute, or until crackers are granulated. EMPTY breading into a large resealable container or Ziploc bag. DROP 1-2 coated chicken pieces into breading container using tongs; SEAL container; SHAKE chicken until evenly and generously breaded; REMOVE chicken and place onto a large ungreased baking dish; REPEAT with remaining chicken pieces. BAKE breaded boneless chicken breasts for 25-30 minutes at 325°F, or just until no longer pink (if desired, pour marinara sauce across center of each chicken breast, top with provolone cheese and garnish with a sliced olive for the final 10 minutes of baking). SERVE and enjoy!
Time 45m Yield 7 chicken breasts Number Of Ingredients 8 Steps:
Set oven to 400 degrees F. Set oven rack to lowest position. Grease a 15 x 10-inch baking sheet. In a small bowl combine the BBQ sauce with Dijon mustard until well combined. In a shallow dish combine the Shake N’ Bake coating mix with dry breadcrumbs, garlic powder, seasoned salt and black pepper. Using a pastry brush coat the BBQ sauce mixture liberally all over the chicken breasts (using up all the BBQ sauce). Coat the breast into the crumb mixture on both sides (discard any remaining crumb mixture). Place in a single layer on the baking sheet. Bake for about 25 minutes (baking time for regular size breasts should not take more than 25 minutes or they will become dry, for exta large thick breasts allow 5 minutes more cooking time).
Time 1h Yield 1 1/2 Cups Dry Mix Number Of Ingredients 13 Steps:
Mix all ingredients in food processor and whirl until blended. Store in refrigerator. When ready to use, dip chicken pieces in 1/2 cup of evaporated milk and then coat with Shake-n-Bake mixture. Place chicken in shallow pan, skin side up. Bake in 375°F oven for 30 minutes. After 30 minutes spray chicken with a light misting of oil (Pam or generic brand will do). Return to oven and bake about 20 minutes longer or until juices run clear. NOTE: If using boneless breasts they won’t take as long to cook as thighs or legs.
Time 40m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Remove about 1/4 of the package of seasoning mix and save for another time. Place the coating mix in the shaker bag and add in the garlic powder, black pepper and seasoned salt; shake the bag to combine. Add in one breast at a time to the bag and shake to coat with the crumb mixture. Place the coated breasts into a greased 11 x 7-inch baking pan (or use a pan large enough to hold the chicken). Set oven to 375 degrees F (set oven rack to lowest position). Bake for 20 minutes. Remove from oven and drizzle about 1/4 to 1/3 cup pasta sauce over each breast then place a slice of mozzarella cheese or about 1/3 cup shredded cheese on top. Return to oven and bake for for about 10-15 minutes or until the chicken is completely cooked.
