baked chicken with italian bread crumbs

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Oven Fried Chicken That Tastes Like Deep Fried! Healthy - Rockin Robin Cooks

hi everyone I'm rockin Robin from,cooking Mexican recipes calm now today,I'm going to show you how to make some,oven fried chicken we're going to season,this with some bread crumbs with some,Italian seasonings in that and I'll tell,you it's just a little bit healthier,than your typical pan-fried chicken so,and the cleanup is so much easier you,don't have all that grease splatter all,over your stove and you don't have to,worry about getting rid of all that,extra oil that you've used to cook the,chicken in so don't go away I'll be,right back to tell you all about it so,let me go over the ingredients with you,so we can get started with our oven,fried chicken so for our chicken I'm,going to be using chicken thighs now I,have four of them here and obviously the,bone is in and I had the skin on and I,left the skin on this one piece here so,that I could show you my little tip for,easily removing the skin off the chicken,so basically what you want to do is I,just grab a paper towel and I loosen the,skin up and then I use the paper towel,to pull back on the skin and I tell you,it's a vice grip that just really makes,it easy it just pulls it right off you,have a nice grip on it so that works,beautifully to do it that way okay so,our other ingredients are our coating,here I've got an egg which I'm going to,beat up in a minute,and my seasoned breadcrumbs now these,are Italian seasoned breadcrumbs which,means they have some spices in them,already and I really like this I bought,this at Whole Foods,it's the 365 brand so if you want to try,that you can if you don't have seasoned,breadcrumbs or you have a hard time,finding it I'm going to leave a little,recipe for you in the description below,this video so you can do your own if you,like and we'll also need a little bit of,flour that's about a quarter of a cup,and the ratio to the breadcrumbs that's,about a cup and then the other item that,you'll need is some real butter this is,organic butter I had one of my fans or,my my viewers to my channel asked me to,state when I use organic ingredients so,there you go and we'll probably add just,a little more salt and a little bit of,pepper and that's all we'll need,want to mention that you want to be,preheating your oven right now - you,know 425 degrees all right so what I'm,going to do on this plate here is I'm,just going to combine my seasoned bread,crumbs with the flour so we'll sprinkle,that on top and then blend it up really,well now you'll take your egg and just,beat that before so now all we do is you,take a thigh I'm going to dip it right,into the egg mixture just to give it a,little coating so that the bread mixture,will stick to it really well late in,your crumbs and I like to take a spoon,and just sort of sprinkle the crumbs,over the chicken it just makes a little,bit easier and just toss it around until,it's all covered shake off any excess,and then just lay it on your baking,sheet now I'm using a pampered chef it's,like a clay baking sheet and I like to,use that it's not Teflon and it works,beautifully so I'm going to go ahead and,continue coating the rest of my chicken,and we'll go from there so with the,amount of breadcrumbs and even the egg,that I had left over you can easily make,six even eight pieces of chicken so I,just wanted to show you that all I,wanted for today for myself is four so,that's why I have some leftover,breadcrumbs so yeah and you can use,certainly use chicken breasts legs,thighs whatever you want to do as well,so now all we have left to do is if you,want to add just a little bit more salt,just to give it a little sprinkle on top,of each piece just a little bit and,maybe a little pepper that's that and,our last thing is butter so I had my,butter in the refrigerator so it's nice,and cold I'm peeling off a nice thin,piece of butter can you see that can you,see how thin that is I'll show you that,in just a second here but you have to,have your butter nice and cold in order,to be able to do that okay so what I do,is I take my knife and I go across the,top and I make a very thin sliver of,butter and hopefully you can see that,it's just like paper paper-thin,and then I place that on top of the,chicken so I'm not adding too much,butter but just a nice thin very thin,paper layer I'm kind of good at this and,everybody makes fun of me but because I,do that to the butter sometimes I go,across the top and then I've got this,big you know valley in the butter and,they're like what you do to the butter,it's just me shaving off thin pieces,when I want it really nice and thin but,like I said it's got to be cold to do,that so I just put a few pieces on top,and show you that here in just a second,just so you know you got some moisture,because I took the skin off of the,chicken and there's no fat up there so,you've got to put a little bit of fat to,get those breadcrumbs moistened and this,butter will drip down and get on the,bottom as well and then the bottom will,also get nice and brown so here's the,chicken here yo

The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph

The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph

hey everybody thomas joseph here now few,people can resist a crisp golden chicken,cutlet like this one here but the real,conundrum is that most people experience,something like this where the breading,or the coating that you're using is,falling off well today i'm going to show,you the trick to breading chicken,cutlets pork cutlets or even fish and,it's called the standard breading,procedure and you will have success in,breading every single time it starts,with three shallow dishes the first one,is gonna have flour the second one is,going to have eggs and the third is,going to have whatever coating you'd,like so i'm using panko breadcrumbs,today but you could use anything from,corn flakes to breadcrumbs the,possibilities are endless here to start,i'm going to use chicken cutlets,pat the cutlets dry with some paper,towel absorb any excess moisture if,you're doing cutlets like i am today and,you're going to bread them then you want,to make sure that they're cut or they're,pounded out to about a quarter of an,inch to a half of an inch thickness so,that they cook evenly and consistently,in the oil so now what i'm going to do,is season my mixtures a little bit of,salt and pepper and this should go into,each of your dishes you want to season,every single layer in the breading,process otherwise you're going to end up,with a flavorless cutlet,and i'm going to crack maybe two eggs,into,this shallow dish here,and i'm just going to whisk the eggs,right into the salt and pepper,just until the seasoning is evenly,incorporated with the egg here and then,with your flour you can just mix it,together with your hands if you really,wanted to amp up the flavor here you,could use cajun seasoning you could use,an herb blend anything you would like,you can,mix in here for flavor so i'm gonna mix,up the bread crumbs i have here,and now i'm gonna even season the,cutlets themselves,not too liberal with the salt and pepper,because these are so thin and we're,already seasoning all of the layers of,the breading,and now to start the standard breading,procedure now cutlets into the flour,first and just so your hands don't get,breaded in the process use one hand for,dry and one hand for wet so what the,flour does is it adds a dry layer to the,chicken cutlet which will help the egg,mixture adhere to it and of course the,egg mixture is what helps the bread,crumbs stick to the cutlets themselves,so it's all about this three-step,process and the breadcrumbs or that,crust that you're creating will really,stick on to your cutlet so this is my,wet hand,you don't want too much egg and you,don't want too much flour so let it drip,off and then into the breadcrumbs here,take your dry hand and you can kind of,fold the breadcrumbs up onto the chicken,cutlet itself i'm using panko,breadcrumbs and these are japanese style,breadcrumbs and they have a really crisp,texture and they add an extra crunch to,the final product,give it a slight gentle pat,and then this goes on to a wire rack and,the secret is chilling the cutlets in,the refrigerator for about 30 minutes,and what that does is it helps the crust,bond together it will not fall off,during the cooking process so into the,refrigerator for about 30 minutes,so i've had them out at room temperature,for a little bit so they're not icy cold,when they go into our oil i have about,half an inch of a neutral oil something,that has the ability to go up to a high,heat so a safflower or canola oil and,just take a little bit of the panko,breadcrumbs and sprinkle them into the,pot if they start to fizzle and rise to,the top that means your oil is ready so,i'm going to take our beautifully,breaded cutlets and i'm going to go,right into the oil here,now you want to make sure that you are,not overcrowding the pan so don't try,and fit more than two cutlets into this,skillet otherwise what's going to happen,is your oil temperature is going to,decrease and you're not going to get,that crisp brown coating that you like,so i have this over a medium-high heat,and it's going to take about two minutes,per side,so it's been about two minutes and i'm,going to give these a turn so they can,finish cooking on the other side you can,see that the breading is staying on in a,nice even coat it's looking golden brown,and delicious and again these will take,about two minutes on this next side to,cook through,two minutes are up i'm gonna take our,beautiful cutlets out of the oil and,most recipes say to remove the cutlet,onto a paper towel lined plate and i,really don't like doing that i like to,use a wire rack because i like that air,circulation around the cutlet and what,that does is it prevents a soggy bottom,now the great thing about these cups is,what you can do is you can make these in,advance if you're hosting a dinner party,or if you're making a big batch and you,can put them into a low oven to heat,them up for serving around 200 degrees,so there you have it your kitchen,conundrum is solved no longer will you,have a chicken cutlet

Do you have Chicken Thighs? Make this Easy Baked Chicken Thighs with Breadcrumb and Parmesan coating

Do you have Chicken Thighs? Make this Easy Baked Chicken Thighs with Breadcrumb and Parmesan coating

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Italian Panko Crusted Baked Chicken

Italian Panko Crusted Baked Chicken

okay so we've got about a third cup,fat-free skim milk 2 eggs tablespoon of,honey I used a raw honey organic and,then we used um it's a chicken gravy you,actually can add this stuff to your,foods there's the ingredients carbs,really there's only 30 30 calories for a,quarter cup so i used a third cup and,mixing all the wet gradients together,okay so i used a cup of the italian and,panko this is the one I'm currently used,and I used two teaspoons of garlic,powder and then about a teaspoon of,pepper stir those up just to mix of,flavors together okay so I have some,chicken that I have thawed and we're,going to put a chicken breast in the wet,ingredients and up you say try to poke a,couple holes in the chicken just hold so,that the taste the flavors kind of get,inside a little bit better so you want,separate that sorry for the video I'm,going to go into the dry ingredients and,it's going to tap that in there flip it,make sure you get bread concert not,trying to saturate at per se you're just,right to make sure that you got bread,crumbs it's the panko bread crumbs all,over place it in skillet Orion oh yeah,excuse me in a baking pan and then you,just repeat until finished okay so once,you've got it in your baking dish going,to set the temperature to 375 and we're,going to change this timer to 50 minutes,and when that is done on 50 minutes at,375 when that's complete we will take it,out and show you what goes with this,dish happy cooking

Panko-Crusted Chicken Tenders | Emeril Lagasse

Panko-Crusted Chicken Tenders | Emeril Lagasse

let's talk about our first dish you guys,like chicken fingers all right watch,this we're gonna make them nice and,healthy because we're gonna start with,some panko breadcrumbs,and panko is really a Japanese word for,breadcrumbs so what we're gonna do is,we're gonna make them taste good so what,we're gonna do is we're gonna add a,little bit of chopped parsley in them,now you can have already seasoned,breadcrumbs at home and also we're gonna,put a little bit of garlic in there and,some salt and a little bit of Parmesan,cheese so here's the parsley and here's,the garlic little Parmesan cheese mm-hmm,and little salt know what we're gonna do,mix that up you guys cook at home a,little bit yeah you do what do you cook,I like cake sometimes it was something,new,yeah I tried cream puffs you did and how,they come up the first time wasn't so,good,didn't probably didn't get the cream,inside of them why they would flat,mm-hmm I'm gonna give you a secret later,all right we're gonna take some chicken,breasts that we've washed and then we're,gonna cut some fingers like this and now,that we have our fingers,now here's what we're gonna do I have,some egg whites here and that's what,makes things sort of puffy so we,separated the yolks from the whites and,we're just kind of whisking them so that,they get a little bit light and fluffy,see what what this does is you really,with whisky air into it all right here's,what we're gonna do,speaking about light and fluffy what,we're gonna do is we're gonna dip our,chicken fingers and then put them in the,crumbs you see that nice and light and,that's what the panko crumbs are gonna,do now we're gonna put our oven on 425,degrees and then we're gonna bake them,for about 12 minutes see that how light,that is and then we're gonna put them,right in the panko crumbs and look this,hands nice and clean because this hands,doing all the work all right we're gonna,bread our chicken fingers make them,light and crusty perfect mmm boy these,look great,all right they're hot give it a taste

Italian Chicken Cutlets | Flour, Egg, Breadcrumbs

Italian Chicken Cutlets | Flour, Egg, Breadcrumbs

Italian chicken cutlets now Milanese a,is traditionally in Italy it's just made,with veal but we're gonna make the,chicken version there's a lot of,different things you can do with these,cutlets you can serve it over an arugula,salad you can make chicken parmesan with,it you could do something that I'm gonna,show you at the end of this that is a,little different for now let's go over,all of the ingredients to make Italian,chicken cutlets India I like to show you,all the ingredients for this and they're,fairly simple you can do one or two,things with the breadcrumbs and we'll go,into that in a bit but for now here are,these are full chicken breasts we're,going to filet em I'm going to show you,how to fly them and then here's the,three ingredients that you use to make,the cutlet breadcrumbs I took a couple,day old Italian bread I had I ran it,through a coffee grinder you can do a,food processor you can also buy,ready-made seasoned breadcrumbs which,are totally fine here's flour and about,a cup and a half to start with and I,have four eggs to start with all of,these are subject to change because you,know it depends on the size of chicken,salt pepper parsley and parmigiano,Reggiano right now with this if you like,a lot of cheese you're gonna grate more,if you don't like so much maybe use a,little bit less I love a lot of cheese,in these chicken cutlets you know it's,so good it makes the cutlet I think much,better and you know if you like pecorino,romano more use that cheese serve about,1/2 cup right now put it all in the,breadcrumbs,and I'm gonna put a lot of parsley and I,have dried parsley dry parsley works,particularly well when you're making,bread crumbs like scratch bread crumbs,because it's already a dried ingredient,as well 1 tablespoon not tablespoon,excuse me 1 teaspoon of kosher salt to,start and about 1/2 a teaspoon to 3/4,teaspoon of black pepper and that's kind,of like a starting base here I'm gonna,mix these bread crumbs around very well,I want to really incorporate the our,breading you know our seasoning right,now and I want to taste it I want to,make sure that this is really really,good for our chicken so I'm gonna use,that fork and I'm gonna take a bite of,the breadcrumbs and this is a good thing,to do it's always a good thing to do for,all your food so I'm adding more salt,and more pepper probably about another,1/2 to 1 teaspoon of kosher salt and,about another 1/2 teaspoon of black,pepper and more parsley ok with the,cheese level so this is just we want a,really really good coating on the,chicken which is going to give us a ton,of flavor so you know take the extra,minute to do it right as far as the,chicken cutlets go you know this is a,full breast really thick big chicken,breast I'm gonna take off any little,remnants of fat that are there which,chicken breasts are very very lean so,they you know there's rarely any fat and,we're gonna fillet it so with a very,sharp knife and the palm of your hand,carefully you're gonna cut now try to do,this in 2 3 fillets and you're gonna get,better at this if you don't want to do 3,at the first time you can do just cut it,straight in half and then you'll have,two large ones and that might be better,before once you get once you get better,at it you'll be able to do it fairly,fairly easily you could also take a,paper towel under your hand that'll give,you more of a grip so it doesn't slide,on you,but that's nice thickness and I'm gonna,clean up the last you know this the last,third of it here which you don't even,have to do because when we use the,mallet it's all gonna make it flat,anyway so I'm just speeding up I have,four pounds of cutlets so you don't need,to see me fillet em all but you could,see me full doing in really fast motion,big piece this is from Costco I have,this like it's like a 15 or 18 inch you,know roll of plastic wrap,but anything will be fine and gonna put,it on a very heavy duty cutting board,something that's not going to move which,is which is important so you know I'm,showing you something like oh it's a,good some aren't I and you know like,maybe one you don't have to do I'm just,gonna do them all you know for good,measure so I'm gonna take another piece,of plastic wrap and put it on top of the,cutlet so we basically are making a,sandwich of the plastic wrap above and,below and then here's the meat mallet,not going to use a spike side just gonna,use the flat side and as you hit you,kind of like push away and just you just,want to be careful that you don't like,put too much pressure and you put a hole,in the chicken but even if you do that's,okay everybody you know this happens to,everybody and you just pull the wrap,back and really not that much work it,will give you just an awesome flat thin,chicken cutlet to work with that's,probably a quarter to three eighths of,an inch thick which is just perfect for,doing Milanese you know just perfect so,I'm just gonna do them all right back in,and normally I can get four or five of,these before t

How to Make Oven "Fried" Chicken Thighs | At Home Recipes | Allrecipes.com

How to Make Oven "Fried" Chicken Thighs | At Home Recipes | Allrecipes.com

hello hello everyone welcome back to my,kitchen lauren magenta here,today we are making one of my absolute,favorite budget-friendly meals,uh this is a go-to in my house it's oven,fried chicken thighs so one it's a bit,healthier we're not frying the chicken,we're making it in the oven,and two budget friendly so,we buy our poultry uh at a wholesale,food store,and we when i actually did the math it,was a 49 cents a chicken thigh,like if you want to be financially,mindful like,buy meats fish chicken at wholesale,prices,leave them in your freezer and you're,able to pop out what you need throughout,the week it's less trips to the food,store it just makes a ton of sense for,your wallet,so for my family here i'm making eight,chicken thighs,uh bone in chicken thighs then we i have,about,two cups of flour three eggs i'm gonna,mix,and panko crumbs here um i'm gonna,season these up really quickly,first and foremost we're just gonna mix,up the egg really simple,when it comes to the flour i do a little,bit of salt in the egg,and then i salt and pepper the flour,so the order of operation goes flour to,dry the chicken,into the egg and then into the panko,crumbs i'm just gonna mix that up really,quickly,when it comes to the panko crumbs this,is the flavor that comes alive and is on,the outside of the chicken and gets,really nice and crispy so these are the,measurements that we use,feel free to be flexible and have fun,depending on what flavors your family,likes,we are big into cayenne pepper in this,house so i have a teaspoon of cayenne,pepper,i also use a teaspoon of garlic powder,and then again salt and pepper in this,guy,mix it up make sure it's evenly,distributed,so these are the chicken thighs honestly,they are so much juicier when you make,them um when you leave when you buy them,bone in,goes right into the chicken just make,sure it's evenly coated,this takes away any moisture helps,everything else stick,from there you go right into the egg and,the egg is gonna help the flavor stick,and then right into the panko with all,that,flavor look at that okay and then your,first,is done right onto a lined baking sheet,i use the white parchment sheets they're,actually pre-cut,i get them online okay so we have six on,one,pan right now these are chicken thighs,that are breaded and ready to go into,the oven,but i really love and what makes these,really really crispy,is spraying them on the pan so you can,use any type of spray,i have olive oil spray and i just like,to do a light,coat over each chicken it helps to make,them super crispy,so these are going right into the oven,400 degrees,for about 45 minutes or until they're,cooked to 165,internal temperature here we have it 40,minutes later we have,incredibly crispy fully cooked,chicken thighs i'm so happy with how,this came out and the crisp is looking,absolutely delicious okay fried chicken,i have um well oven fried chicken and i,have a rice on the side today sometimes,we do salad sometimes we do quinoa,but this was just really simple quick,and easy um,budget friendly oven fried chicken i,hope you guys enjoy,you

Easy baked breaded drumsticks | crispy baked chicken| At Home With Ros Emely

Easy baked breaded drumsticks | crispy baked chicken| At Home With Ros Emely

hi guys welcome to at home with rose,emily i hope all of you guys are doing,super good today and today i'm going to,be sharing with you how to make a,delicious baked breaded chicken or,drumsticks in the oven super quick super,delicious and guess what with,ingredients that you guys already have,at home making it even much better hope,you guys enjoy this recipe don't forget,to subscribe to my channel give this,video a like and share this recipe if,you love it now let's get started with,this delicious breaded baked chicken or,breaded baked drumsticks however you,want to call it it's still delicious now,let's start it with the recipe,let's start in my bowl i already have,around two pounds of chicken drumsticks,i cleaned it with vinegar you can also,clean it with lime juice now we're ready,to season it and i am going to start,with the salt,i'm going to start adding about two,teaspoon of salt or to taste,and i'm using himalayan pink salt,and now we're going to add around a,pinch of black ground pepper,half a tablespoon of garlic powder,1 teaspoon of paprika powder,and that is it guys gonna mix very well,making sure the ingredients are well,incorporated and now we're ready to,start breading our chicken drumsticks in,one bowl i have two eggs lightly beaten,no seasoning at all because our chicken,already has seasoning and i'm going to,add it now to my second bowl which has,bread crumbs and i'm using italian,breadcrumbs,and that's it guys we're just going to,do this as assembly line get the chicken,into our egg,beaded eggs and then into our italian,bread crumbs,that's it,place it in my baking dish and in my,baking dish i did add an avocado spray,avocado oil spray that way doesn't stick,you can add butter if you want as well,and here's our drumsticks it looks so,good already i'm also going to this,avocado oil spray that i added in my pan,i'm also adding on top of our chicken,that way it can come out nice and,crunchy from the oven,if you don't have avocado spray you can,use olive oil as well on top of the,chicken i'm also gonna use some parsley,and that's it guys we're gonna bake this,in the oven,for 1 hour and 30 minutes at 350 degrees,fahrenheit or until our chicken is fully,cooked,now we're going to serve it,and that's it delicious,baked breaded crunchy crunchy drumsticks,so good guys i hope you guys enjoyed,this recipe you can enjoy with your,family and friends and i'll see you next,time,you

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