Best 7 Crusty Herb Fried Chicken Baked Recipes

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!

CRUSTY HERB FRIED CHICKEN (BAKED)

Steps:

• Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour.
• Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides.
• Remove and place in baking pan.
• Sprinkle with rosemary, parsley, salt and pepper.
• Pour water into frying pan and stir thoroughly scraping bits from bottom of pan.
• Pour liquid over chicken.
• Bake at 375 degrees for 40 to 45 minutes.
• Prep time includes stand time.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

CRISPY HERB BAKED CHICKEN

Steps:

• Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
• In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
• Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
• Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
• Arrange chicken in 15 X 10 X 2 inch glass baking dish.
• Pour lemon juice over.
• Cover and refrigerate 1 hour.
• Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450.
• Melt butter with oil in small saucepan over medium heat; cool slightly.
• Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
• Brush chicken breasts on both sides with with melted butter mixture.
• Coat chicken on both sides with breadcrumb mixture.
• Place chicken on baking sheet.
• Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
• (Test to make sure) Transfer to plates and dress with lemon wedges.