Best crunchy chicken recipe that is not fried....?

Answer 1

I bake chicken this way all the time.
I just L O V E this recipe!

Crispy Herb Baked Chicken
Prep Time: 10 min ; Start to Finish: 1 hr 10 min
Makes: 4 servings Nutrition Information

Here's one of our "most requested" recipes. The Parmesan-potato mixture bakes up golden and crisp, sealing in the chicken's natural juices. It's as delicious as fried chicken--but with a lot less fuss.

2/3 cup mashed potato flakes
1/3 cup grated Parmesan cheese
2 teaspoons dried parsley flakes, if desired
3/4 to 1 teaspoon garlic salt
1 (3 to 3 1/2-lb.) cut-up frying chicken, skinned if desired
1/3 cup margarine or butter, melted

1 . Heat oven to 375°F. Grease, or line with foil and grease 15x10x1-inch baking pan or 13x9-inch pan.
2 . In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic salt; mix well. Dip chicken pieces in margarine; roll in potato flake mixture to coat. Place in greased pan.
3 . Bake at 375°F. for 45 to 60 minutes or until chicken is fork-tender and juices run clear.

To reduce fat, dip chicken pieces in 1/3 cup milk instead of margarine.
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=21875

Answer 2

This recipe is one I have been making for years and I really do not remember where I got it. It is so easy there isn't a need to keep it written down after you've done it once.

Cut up a whole fresh fryer.

Put about 1 - 1 1/2 C. Flour in a gallon size Ziploc bag.
Add seasoning such as Natures Seasons, or seasoning of your choice.
Melt 1 stick of Margarine in a 9 X 13 baking pan in a 360 degree oven and remove from oven.
Place a few pieces of chicken in the bag and shake until all are well coated with flour.
Place chicken pieces skin side down in the baking dish.
Bake 30 minutes then turn chicken pieces skin side up and bake for another 45 min. appx.

When chicken is done drain most of the margarine from the dish. Put the rest of the drippings into a skillet. add flour until the remaining margarine is absorbed, then add milk stirring continuously until gravy is thickened.

Answer 3

I enjoy rolling a chicken breast or thigh through some sand (fine grain works best, though some prefer a larger grit) and then popping it in the microwave for about 2 minutes on high. The sand really keeps the juices locked in! And talk about CRUNCH!!!
Your neighbors 2 blocks down the street will hear you happily chomping away!

Emeril Zonk
Culinary Genuis

Answer 4

Boneless,skinless chicken breast.Crack 3 eggs in a mixing bowl.Beat the eggs.Dip chicken breasts in egg.Season with poultry season.Roll out in bread coating.Bake @375 for 20-30 mins.Cut in center to assure fully cooked.Yummmmmmm!!

Answer 5

I use Italian Parmesan bread crumbs,just dip chicken into a egg and milk bath first then roll in bread crumbs and bake,when chicken is done sprinkle with salt.

Answer 6

use corn flakes , crumble with rolling pin (put in plastic zip lock gal bag) coat chicken with mayonnaise , shake chicken with corn flake crumbs to coat bake at 350 for 45 Min's ..really good

Answer 7

This is a great recipe using potato flakes. Quick, easy, and my family loves it.



http://www.cooksrecipes.com/poultry/crispy-potato-chicken-recipe.html

Answer 8

Chicken nuggets from the oven :)

http://www.jannekes.eu/chicken/chickennuggets.html

Answer 9

Potato flakes usually make a good baked crust.

Answer 10

www.recipezaar.com

or www.foodtv.com and look for Ham on the street,, he made some looked very good