Best 6 Crispy Crunchy Chicken Recipes

"CRISPY-CRUNCHY" CHICKEN

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.

CRISPY CRUNCHY CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
• Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

CRISPY CRUNCHY CHICKEN STRIPS W/PANKO BREAD CRUMBS

Steps:

• 1. Preheat oven to 350 degrees F. Using a gallon size zip lock bag, add panko bread crumbs, dry ranch dressing mix, parmesan cheese and all of the spices, then shake to mix completely. Set aside till needed. Spray a large jelly roll size pan with non stick cooking spray and set aside till needed.
• 2. In a separate small dish large enough to accomodate chicken strips, melt the butter in microwave and set aside. Wash chicken strips as desired and drain. Then in another plate or platter add some of the bread crumb mixture.
• 3. Now you are ready to begin. Add the chicken strips one at a time into the melted butter, then remove and drain excess butter, then add chicken strip to plate of bread crumbs, and coat on all sides pressing firmly into the crumbs. Then place on the prepared baking pan.
• 4. Repeat until all the pieces have been coated, adding more bread crumbs as needed. If you have some of the crumbs left over, you can store them into the freezer to use at a later time, because you did not contaminate them with the raw chicken.
• 5. Now spray each piece of chicken lightly with the non stick cooking spray. Then place in center of preheated 350 degree F. Oven & bake for 35 to 40 minutes or until juices run clear. Remove from oven and serve with your favorite sides.
• 6. NOTE: As A TIME SAVER, I KEEP EXTRA BAGS OF THIS Seasoning MIXTURE IN THE FREEZER in a zip lock bag, and then I can use it on Chicken, Fish or Pork Chops when ever needed. It saves a few minutes of getting dinner on the table in a hurry. This recipe is similiar to a recipe in my cookbook, but with slight variations & extra added seasoning. It taste really great.

CHRIS'S CRISPY, CRUNCHY FRIED CHICKEN

Steps:

• In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.
• In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.
• Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
• When oil reaches 365 degrees (if you don't have a thermometer, wait until the oil starts to smoke -- very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace -- not too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.
• Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.

CRISPY CRUNCHY CHICKEN BITES

Steps:

• Mix the garlic, ginger, lemon juice and soy sauce in a large, sturdy, sealable plastic bag.
• Slice the chicken breasts into one-inch slices.
• Place the chicken in the marinade and refrigerate over night.
• Melt the apricot preserves in a small saucepan until smooth.
• In a small serving bowl, mix the mustard and hot water until smooth.
• Blend the apricots and lemon juice into the mustard mixture and garnish, if desired.
• Set aside to cool.
• Mix the ground almonds and sesame seeds.
• Heat about two inches of the oil over medium heat in a large skillet to about 350 degrees.
• Dip the chicken pieces into the almond-sesame mixture and deep fry several at a time until golden brown on each side, about one minute.
• If they brown too fast, remove the skillet from the heat for a few minutes and reduce the heat.
• Drain the chicken thoroughly on paper towels before serving hot with the dip.

CRUNCHY CRISPY CHICKEN DIJON

Steps:

• Rinse chicken; pat dry.
• Coat chicken pieces with flour, shaking off excess.
• Spread chicken with mustard, then roll in bread crumbs to coat evenly.
• In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.