Oven Fried Chicken: Dip chicken pieces into mixture of melted
at dry.
Sprinkle chicken with spices. ( I never use
ight before serving.
Soak Chicken in Water and white vinegar
skip French's French Fried Onions and use gluten-free
Heat oven to 425\u00b0.
In oven
melt
butter in a 13 x 9 x 2-inch pan.
Mix
Bisquick
and
fried chicken seasoning; coat chicken; place skin side down in pan.
Bake 35 minutes.
Turn over and bake 15 minutes longer.
In bowl, whisk together egg and milk.
In large bag, shake together flour, sesame seeds, baking powder, paprika and salt.
Dip chicken pieces, one at a time, into egg mixture; shake chicken in flour mixture.
Place on foil-lined baking sheet; drizzle with butter.
Bake in 350 F (180 C) oven for 1 hour or until chicken is crispy on outside and no longer pink inside.
he chicken in salted water for 15-20 minutes.
Preheat oven
plastic bag.
Wash chicken and pat dry.
Dip
Preheat oven to 400\u00b0.
Grease a large baking pan with cooking spray.
In a pie plate, mix buttermilk and pepper sauce.
On wax paper, mix dry ingredients.
In custard cup, mix butter and garlic.
Dip into buttermilk, then flour mixture.
Bake for 45 minutes or until crispy.
Makes 6 servings.
Preheat oven to 375\u00b0.
Lightly spray cookie sheet with nonstick spray.
Roll chicken pieces in flour to evenly cover all sides.
Dip chicken in egg white and roll in cornflake crumbs. Place on prepared cookie sheet.
Bake 20 - 30 minutes for boneless breast halves or 45 - 55 minutes for chicken pieces.
Combine egg substitute and water in shallow dish, stir well. Combine cereal and next 6 ingredients in shallow dish; stir well. Place chicken pieces and flour in a large zip-top plastic bag, seal bag and shake until chicken is well coated.
Dip chicken in egg substitute mixture, dredge in cereal mixture.
Place chicken on rack of a broiler pan coated with vegetable cooking spray. Bake, uncovered, at 350\u00b0 for 1 hour or until chicken is tender and golden.
Yields 6 servings (248 calories).
Fat:
5.2 grams.
Preheat oven to 350\u00b0. Rinse chicken and pat dry. Combine oil, salt, pepper, ginger, garlic and paprika in a small bowl. Place cereal in a pie plate or on a piece of foil. Brush each piece of chicken on both sides with oil mixture, then dip in cereal crumbs, pressing lightly to get an even coating on all sides. Place on an ungreased baking sheet. Bake 45 to 60 minutes or until chicken is golden brown and tender. Timing will vary according to the thickness of the chicken pieces.
Heat oven to 375\u00b0.
Line a shallow pan with foil, or grease it lightly with spray.
In a plastic bag, mix potato flakes, cheese, parsley, onion powder, paprika and ground pepper.
Moisten chicken parts with water, milk or margarine.
(For a low-fat meal, remove skin from chicken before moistening.)
Shake each piece in the plastic bag until well coated.
Place chicken pieces in pan.
Bake for 60 to 75 minutes until chicken is tender and golden brown. (Boneless and/or skinless pieces will take less time.)
Preheat oven to 375.
Line baking
Wash and semi dry chicken breasts.
Roll or shake chicken in flour, salt, paprika and pepper mixture.
Pour small amount of oil in shallow baking dish.
Lay chicken breasts, boney side up.
Bake 30 minutes at 375.
Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
Remove from oven and serve.
Preheat oven to 375 degrees; line large
Preheat oven to 375 degrees.
In a small bowl combine mayonnaise, TABASCO sauce and onion powder. Stir well until blended.
Place cereal in a resealable plastic bag and seal. Finely crush with hands or rolling pin. Add parsley.
Cover chicken pieces with mayonnaise mixture. Add chicken, a piece at a time, to cornflake mixture and shake to coat well.
Place on a baking sheet that has been sprayed with Pam. Lightly mist top of chicken with Pam.
Bake 45 minutes or until chicken is crisp, tender and no longer pink inside.
Preheat oven to 450\u00b0F.
Season
Heat oven to 375\u00b0.
Spray rack set in shallow baking pan with cooking spray.
In shallow dish, stir mustard, yogurt and vinegar to blend.
In second dish combine potato granules, Parmesan and paprika.
Dip chicken breasts first into mustard mixture, then into potato mixture to coat on both sides.
Arrange breasts on prepared rack in baking pan.
Bake about 20 minutes until chicken is cooked through and coating is lightly browned.
Makes 4 servings.
Preheat the oven to 375\u00b0.
Line a baking sheet with foil.