Best 7 Foil Wrapped Chicken Baked Or Fried Recipes
**Foil-Wrapped Chicken: A Culinary Journey of Baked and Fried Delights**
In the realm of culinary artistry, where flavors dance and textures intertwine, foil-wrapped chicken emerges as a versatile and delectable dish that has captivated taste buds for generations. This cooking technique not only preserves the chicken's natural juices and tender texture but also allows for a symphony of flavors to emerge from the infusion of aromatic herbs, spices, and succulent vegetables. Whether you prefer the crispy crunch of fried chicken or the succulent tenderness of baked chicken, this article unveils a treasure trove of recipes that cater to every palate and occasion.
Embark on a culinary voyage with our baked foil-wrapped chicken recipes, where chicken breasts or thighs are lovingly seasoned and nestled amidst a medley of vibrant vegetables, creating a symphony of flavors that will tantalize your senses. Discover the secrets of achieving perfectly cooked chicken that remains moist and succulent, while the vegetables caramelize to perfection, offering a delightful contrast in texture.
For those who crave the golden-brown crispiness of fried chicken, our collection of fried foil-wrapped chicken recipes will guide you through the process of creating this irresistible dish. From classic Southern-fried chicken to tantalizingly spicy variations, these recipes promise a crispy exterior that shatters upon each bite, revealing tender and juicy chicken within.
Whether you're hosting a casual family dinner or preparing a special meal for friends, foil-wrapped chicken is a culinary chameleon that adapts effortlessly to any occasion. Its versatility extends to meal preparation, allowing you to assemble the ingredients ahead of time and refrigerate them until ready to cook, making it an ideal choice for busy weeknights or effortless entertaining.
So, gather your ingredients, preheat your oven or fire up your fryer, and let's embark on a culinary adventure with foil-wrapped chicken. From succulent baked creations to crispy fried delights, these recipes will transform your kitchen into a haven of flavor and aroma.
FOIL WRAPPED CHICKEN - BAKED OR FRIED
The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 24 packets
Number Of Ingredients 13
Steps:
- Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
- Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
- Cut paper or foil pieces into 6-inch squares.
- Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
- Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
- If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
- DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
- When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
- Drain on paper towels. Continue deep-frying the rest of the packets.
- Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
- OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.
FOIL-BAKED CHICKEN
Provided by Food Network
Yield 18 packets
Number Of Ingredients 9
Steps:
- Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
- Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
ASIAN STYLE PAPER WRAPPED CHICKEN
Paper-wrapped chicken like in a pu pu platter. It is called 'Paper Wrapped' although it is actually wrapped in aluminum foil. This is one of the best appetizers I have ever had at an Asian restaurant and this is my attempt to duplicate it. It goes very well on the pu pu platter.
Provided by seanbhalliday
Categories Appetizers and Snacks Wraps and Rolls
Time 2h40m
Yield 6
Number Of Ingredients 14
Steps:
- Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
- Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
- Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
- Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 4 g, Cholesterol 39.1 mg, Fat 7.6 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 1.4 g, Sodium 376.4 mg, Sugar 1.6 g
FOIL-BAKED CHICKEN
Individual foil packets contain chunks of chicken in a savory soy and hoisin sauce with cilantro and fresh ginger.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 9
Steps:
- Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
- Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 25.7 g, Cholesterol 71 mg, Fat 12.3 g, Fiber 0.2 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 1012 mg, Sugar 9 g
FOIL WRAPPED CHICKEN
Be creative--add any veggie you like that will complete cooking in 40 minutes. A meal all in one that you can prepare the night before. I have also taken these camping to throw on the grill for an easy, mess-free meal.
Provided by TishT
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the chicken and pat dry with paper towel.
- Cut 4 10-inch squares of heavy duty foil.
- Pour 1 Tbs oil on each sheet of foil; spread to cover foil.
- Place chicken on foil squares.
- Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss.
- Spoon vegetable mixture evenly over the chicken.
- Fold and seal foil.
- Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets.
- Be careful when opening packets; steam is trapped inside.
OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL
To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.
Provided by Bibi
Categories Baked Chicken Breasts
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
- Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
- Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
- Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
- Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
- Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove foil packets from the oven, open the packets, and serve immediately.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg
Tips:
- Choose the right chicken pieces: Bone-in, skin-on chicken breasts or thighs work best for this recipe as they stay moist and juicy during cooking.
- Use a flavorful marinade: Marinating the chicken for at least 30 minutes before cooking helps infuse it with flavor. Try a marinade made with olive oil, garlic, herbs, and spices.
- Wrap the chicken tightly in foil: This helps create a steamy environment that cooks the chicken evenly and prevents it from drying out.
- Cook the chicken to the right internal temperature: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
- Let the chicken rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
Foil-wrapped chicken is a versatile and easy-to-make dish that can be baked or fried. It's a great option for busy weeknights or for a special occasion. With a few simple tips, you can create a delicious and flavorful chicken dish that your family and friends will love. So next time you're looking for a quick and easy chicken recipe, try foil-wrapped chicken!
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