Chicken Baked In Batter Recipes

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EASY CRISPY BAKED CHICKEN

This is an easy way to have the fried chicken texture, but baked.

Provided by Gail

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 5



Easy Crispy Baked Chicken image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
  • Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g

2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
½ cup margarine, melted

SIMPLE BAKED CHICKEN BREASTS

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5



Simple Baked Chicken Breasts image

Steps:

  • Preheat convection oven to 400 degrees F (200 degrees C).
  • Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
  • Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

BUTTERMILK BAKED CHICKEN

Provided by Patrick and Gina Neely : Food Network

Time 13h

Yield 4 servings

Number Of Ingredients 11



Buttermilk Baked Chicken image

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

CHICKEN BAKED IN BATTER

A southern dish for the die-hard southerners. What more could you ask for? This recipe is fried chicken baked in a butter batter. Heavenly!

Provided by Cooking to Perfecti

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken Baked In Batter image

Steps:

  • Preheat oven to 350* and lightly grease 12x7x2 inch baking dish.
  • For the chicken: Combine flour, salt, and pepper in zip-lock bag.
  • Add chicken breasts, and shake until covered.
  • Melt 1/4 cup butter in large skillet.
  • Place chicken in skillet and cook, turning occasionally, until lightly browned.
  • Remove chicken from pan and drain on paper towl.
  • For the batter: In a bowl, combine flour, baking powder, and salt.
  • Lightly beat 4 eggs, and add to flour mixture.
  • Stir in milk and remaining melted butter from skillet until batter is well blended.
  • Pour the batter into the greased baking dish.
  • Place the chicken on top of the batter.
  • Bake for 1 hour until batter is light brown.

3 1/2 lbs bone-in chicken breasts
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon salt
4 eggs
1 1/2 cups milk

OVEN-BAKED CHICKEN

If you love takeout fried chicken, you'll love this mess-free recipe that's a crispy, oven-baked alternative. The secret to this baked chicken recipe is adding the chicken to a baking dish that's already hot. This ensures the chicken starts cooking immediately and helps create a crispy, crackly skin that's even better than your takeout favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 6



Oven-Baked Chicken image

Steps:

  • Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
  • Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
  • Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 940 mg

1 tablespoon butter
2/3 cup Original Bisquick™ mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)

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