any good recipes for a coating for baked or fried chicken?

Answer 1

Fried Chicken is easy.

Soak chicken in buttermilk for 10-15 minutes. Then coat with seasoned flour. Stick on a sheetpan and place in fridge until coating becomes "gooey", then fry 'em up.

you want the coating to be gooey though, that is the secret to good crispy fried chicken ;)

Answer 2

Paula Deen's Recipe from Food Network.

I've tried many recipes using different coatings. Flour, bread crumbs, panko bread crumbs, crushed cereal, corn strarch, corn meal, rice flour... etc. The results were sometimes soggy and sometimes crunchy.

This is the first time I used self-rising flour so I think the "secret" is using self-rising flour. It helps crisp and gives a little puffs to the coating while other coatings form a dense shell... Also, it's a very simple recipe with few ingredients.

Southern Fried Chicken Recipe courtesy Paula Deen

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Answer 3

BAKED CHICKEN DIJON Hey doll! This is an awesome baked chicken recipe.... mix in a bowl bread crumbs, an almost equal amount of grated parmesan cheese (not the stuff in a can but fresh), dijon mustard, white wine and freshly chopped herbs of your choice (basil is best i think) and freshly minced garlic( just a little bit). You want to put a small amount of mustard proportionally and just enough wine to make the mixture pasty. when you drag a chicken breast through this the mix should coat the breast but not quite drip off. Bake at 350 until golden brown. Works best with a breast that has been pounded down slightly (lay chicken breast on a cutting board and cover with plastic wrap, very ligtly hammer the breast into a slightly flatter piece with the bottom of a metal bowl). The crust is crunchy and cheesy and extremely flavorful and the chicken will be juicy and tender. NOW FOR THE SAUCE... saute a bit of white onions (not yellow) over a low heat until the onions have almost melted into a liquid... add finely chopped raw bacon and allow it to cook until cooked but soft.. add cream right into this mix in the pan and cook over medium heat until the cream is browned slighty. You should be able to remove a bit of the bacon grease that floats to the top with a sturdy paper towel laid on top or a spoon if theres enough grease. Do the sauce first, it takes awhile. Good without the sauce, but GREAT with it. Serve with a nice green veggie like broccoli. I like it with a litle plain buttered pasta. ENJOY!

Answer 4

Crusty Buttermilk Baked Chicken

Cooking spray
2 cups Bread crumbs
1/2 cup Parmesan cheese
1 cup Buttermilk
1 tsp Hot-pepper sauce
Salt and pepper
Chicken parts (preferably legs, thighs and wings)

Preparation
1. Preheat oven to 400
line a baking sheet with foil to save on cleanup and spray with a non-stick cooking spray.

2. In a large bowl stir together the buttermilk, hot pepper sauce, 1/2 tsp salt and 1/2 tsp pepper. In a seperate bowl place the bread crumbs (prefer italian style)and the parmesan cheese.

3. taking one piece at a time, dip the chicken in the buttermilk mixture and then into the bread crumbs, turning to coat evenly. Place onto baking sheet.

4. Bake until chicken is golden brown, about 35-40 minutes.

Answer 5

If you must coat it try using crushed stuffing that you would use to stuff a chicken/turkey - it has lots of seasoning already. Or crush old bread crumbs and add seasoning like rosemary, and to make it hold together add a little veg./safflower oil. If you can use a little salt in your diet add some to enhance the flavor a little, but you probably really don't need to as a good herb seasoning stands well on its own.

Answer 6

Dave (above) is spot on with the fried chicken. But for baked chicken, PANKO crumbs in the ethnic food aisle are the way to go. They provide a crazy great crunch to the chicken, are low cal, low fat, and are bland enough that you can season your chicken however you like and the panko won't fight it.

Answer 7

Down-home Fried Chicken Seasoning

This blend was developed for people with a limited selection of spices on their shelf. It is a blend of salt and peppers, herbs, and spices balanced just right to complement your chicken.

Ingredients:

1 tablespoon curry powder
1 tablespoon cayenne
1 tablespoon basil
1 tablespoon thyme
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon lemon pepper
10 tablespoons salt
1 tablespoon garlic powder
2 tablespoons freshly cracked peppercorns

Preparation:

Combine all ingredients and store in a cool, dry place.

When ready to use, just add 2 tablespoons of your seasoning mix to 1 cup of flour and you are ready to go. Dip your chicken pieces into an egg wash (1 egg and 3 tablespoons of milk, beaten), and then dredge in the flour. Repeat the procedure for a thicker, crispier crust. Fry.

Answer 8

Use boxes of stuffing mix, the dry stuff, it sounds gross but is so good, trust me!! Dip your chicken in egg, then flour, then egg again, then roll it in the stuffing mix. Drizzle a little oil over and bake (adjust times according to what cut of chicken you are using) This has been one of our family favourites for years now.

Answer 9

Seasoned breadcrumbs ( plain breadcrumbs w/ all purpose seasoning and poultry seasoning) add a little oil to help make them stick. Roll in flour, beaten egg, and breadcrumbs. Bake 45 minutes 350 degrees.

Beer battered, make a pancake batter using beer for the liquid instead of milk or water, dip in flour then in batter, deep fry.

Answer 10

I wash and skin my chicken, then I dip the pieces in buttermilk and then flour, then buttermilk and then flour. (twice) I get my oil hot in my frying pan and add my chicken and cover with lid. I fry it on a medium setting for about 10-15 minutes on each side and I only turn them once.