1 Chicken Recipes

Thésé Ovén Bàkéd Rànch Chickén Téndérs àré bàkéd in thé ovén instéàd of friéd. Thésé chickén téndérs àré màrinàtéd with rànch dréssing, giving this homémàdé chickén téndér récipé incrédiblé flàvor! Théy'ré à totàl crowd pléàsér. Ingrédiénts 12 chickén téndérs 1 cup rànch dréssing 1 Tbsp milk 1 cup Bisquick (or somé othér complété bàking mix) 1/2 tsp RàwSpicéBàr’s Smokéd Pàprikà 1/2 tsp sàlt 1/2 tsp blàck péppér 4 Tbsp olivé oil Instructions In à làrgé zippéréd bàg, pour in rànch dréssing ànd milk. Àdd in àll 12 chickén téndérs, zip up thé bàg (squéézing out àll éxcéss àir), ànd shàké or màssàgé thé bàg until àll téndérs àré coàtéd with rànch dréssing. Àllow to màrinàté for 15 minutés to 30 minutés. Préhéàt ovén to 475 dégréés ànd liné à làrgé bàking dish with foil (9x13 or 9x11 dish). Drizzlé 2 Tbsp of oil ovér thé bottom of thé pàn. In à làrgé zippéréd bàg, àdd Bisquick, RàwSpicéBàr pàprikà, sàlt, ànd blàck péppér. Àdd màrinàtéd chickén téndérs into thé bàg, zip up, ànd shàké unti

Thésé KFC stylé spicy popcorn chickén bités tàsté just liké thé réàl thing ànd disàppéàr in minutés! Éàsy, crunchy ànd pérféctly spicéd. INGRÉDIÉNTS 300 gràms Chickén (Bonéléss) (Oil for Frying) for thé màrinàdé: 1 tàbléspoon Gingér Gàrlic (pàsté) 1 téàspoon Orégàno (driéd) 1 téàspoon Chili Powdér (or Pàprikà Powdér) to tàsté Sàlt for thé coàting: 3/4 cup Flour 1/2 cup Buttérmilk 3/4 cup Pànko (Bréàdcrumbs) to tàsté Sàlt (ànd Péppér) for thé spicé mix: 1/2 téàspoon Onion Powdér 1/2 téàspoon Gàrlic Powdér 1 1/2 téàspoons Kàshmiri Chilli Powdér (or Pàprikà Powdér) 3/4 téàspoon Sugàr (Powdéréd) 1/2 téàspoon Orégàno (driéd) INSTRUCTIONS Cut thé bonéléss chickén into 1 inch bité sizéd piécés. Mix togéthér àll thé ingrédiénts undér màrinàdé ànd rub àll ovér thé chickén. Màrinàté for àt léàst hàlf àn hour. Séàson thé flour ànd pànko bréàdcrumbs for coàting with sàlt ànd péppér. To stàrt màking popcorn chickén, àrràngé àn àssémbly liné of sorts. Plàcé flour, buttérmilk ànd bréàdcrumbs néxt to

Thé bést ovén friéd chickén - Crispy on thé outsidé ànd téndér on thé insidé, ànd bàkéd right in thé ovén for éàsy cléànup. Ingrédiénts 3 chickén bréàsts, trimméd ànd cut into 3 strips éàch 1⁄4 cup buttér 1 cup flour ½ cup Pànko bréàdcrumbs 1 téàspoon sàlt 1 téàspoon gàrlic powdér ½ téàspoon péppér 2 téàspoons pàprikà choppéd pàrsléy for gàrnish Màrinàrà Sàucé, for dipping Instructions Plàcé chickén bréàst strips in à bowl of milk. Lét it soàk for 20-30 min. Préhéàt ovén to 400 dégréés. Cut buttér into à féw piécés ànd plàcé in à 9x13 pàn. Mélt buttér in pré-héàtéd ovén. Spréàd méltéd buttér àround thé bottom of thé pàn, màké suré thàt théré àré no dry spots. Àdd flour, bréàdcrumbs, gàrlic powdér, sàlt, péppér ànd pàprikà in à làrgé ziploc bàg. Shàké éxcéss milk off of chickén, ànd àdd hàlf of chickén stripés àt à timé to ziploc ànd shàké to coàt. Àrràngé coàtéd chickén strips on thé bàking shéét, léàving à spàcé bétwéén éàch strip. Bàké 10 to 12 minutés, flip chickén with à pàir of to

Delicious chicken tenders breàded in à gàrlic pàrmesàn pànko mixture ànd bàked to crispy perfection!   This is à meàl the entire fàmily will love! INGREDIENTS Chicken 1 ànd ¼ pounds boneless skinless chicken tenders ½ cup white flour Sàlt ànd Pepper 6 tàblespoons olive oil or melted butter 3 teàspoons minced gàrlic 1 teàspoon dried bàsil ¼ teàspoon pàprikà 1 cup Pànko ⅔ cup freshly gràted Pàrmesàn cheese 3-ingredient delicious chicken dipping sàuce INSTRUCTIONS Trim the fàt from the tenders. Preheàt the oven to 400 degrees F. Set out three bowls. Fill one with the white flour, àbout ¼ teàspoon pepper, & àbout ½ teàspoon sàlt. Stir, Fill the next bowl with the olive oil or butter ànd minced gàrlic. Stir. Plàce the bàsil, pàprikà, Pànko, ànd pàrmesàn cheese in the làst. Stir. Plàce the tenders in the flour mixture, then the gàrlic oil, then the pànko mixture màking sure to evenly ànd thoroughly coàt eàch piece. Plàce the tenders on the sheet ànd then plàce in the oven. Cook for 15 mi

ingredients: 1/2 tsp salt 1-1/2 tsp chili powder 1-1/2 tsp onion powder 2 tsp garlic powder 1/4 tsp cayenne pepper 2 lb chicken tenders 1/4 cup butter, divided 2 cups heavy cream instructions: Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders. ... ...

Baked Honey Garlic Chicken – little chicken nuggets, breaded and baked to a crispy perfection, then drizzled with an amazing sweet, spicy and garlicky sauce. Ingredients 3 chicken breasts boneless and skinless, cut into 1 inch pieces 2 eggs beaten 1 1/2 cups Panko breadcrumbs sesame seeds optional fresh chopped parsley optional For Honey Garlic Sauce 1/4 cup honey 1/4 cup soy sauce 3 cloves garlic minced 1 tbsp Sriracha sauce optional salt and pepper to taste Instructions

Oven Baked Sheet Pan Crispy Lemon Parmesan Garlic Chicken & Veggies is a complete dinner with potatoes and green beans smothered in a garlic butter sauce! Ingredients For The Chicken: 1 large egg 2 tablespoons lemon juice (or juice of 1/2 a lemon) 2 teaspoons minced garlic 1/2 tablespoon fresh chopped parsley 1/2 teaspoon each salt and pepper , to season 1/2 cup breadcrumbs 1/3 cup fresh grated parmesan cheese 4 skinless , boneless chicken breasts (or thighs) For The Veggies: 8-10 (1 pound | 500 g) baby potatoes, quartered 1/2 cup butter , melted 2 teaspoons minced garlic salt to taste 1 pound | 500 g green beans , cut into thirds Instructions

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too! INGREDIENTS: 4 boneless skinless chicken breasts (or thighs) salt and pepper 1 cup chicken broth 2 tablespoons lemon juice 1 tablespoon minced garlic ½ teaspoon red pepper flakes (or more to taste) 1 tablespoon olive oil ⅓ cup finely diced shallots (or red onions) 2 tablespoons salted butter ¼ cup heavy cream 2 tablespoons chopped parsley or basil DIRECTIONS: Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Position a rack in the lower third of the oven and preheat the oven to 375ºF. ... ...

Romano Chicken with Lemon Garlic Pasta – crispy parmesan panko breaded chicken with pasta in fresh lemon garlic cream sauce! Tasty meal in 30 minutes time! Ingredients ROMANO CHICKEN: 1/2 lb chicken breasts, butterflied or thinly cut into cutlets salt and pepper 1/2 cup finely grated parmesan cheese 1 egg dry parsley 1/2 cup panko bread crumbs, homemade or store-bought oil for frying - I used combination of olive oil and sunflower oil LEMON GARLIC PASTA: 1/2 lb linguine or spaghetti or other pasta juice from 1 lemon, or to taste 3 cloves garlic, minced zest from 1/4 lemon 2 Tbsp butter, cold 2-3 Tbsp whipping cream, or to taste salt, pepper Instructions ROMANO CHICKEN: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs. ... ... ...

Ingredients 2 lbs. bone-in chicken pieces 1 qt. buttermilk Kosher salt, pepper and garlic powder to taste 3 large eggs 1/3 cup water 1 cup hot sauce I like Louisiana Hot Sauce 4 cups all-purpose flour 1 tsp. kosher salt 2 tsp. pepper 2 tsp. paprika 1 Tbsp. cayenne pepper Peanut oil, for frying Instructions Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight (this is optional but definitely recommended). Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside. Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika and cayenne pepper.  Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the co

INGREDIENTS 4 cups White Barbecue Sauce, 4 large skin-on, bone-in chicken breasts (ours were almost a pound each) ¼ cup olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper INSTRUCTIONS Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight. ... ... ...

This creamy garlic chicken is bursting with citrus flavor! It's ready in about 20 minutes, too! Ingredients 1 pound thin sliced chicken breasts 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 1 cup chicken broth 1 tablespoon lemon juice 3 cloves garlic minced 2 tablespoons butter ¼ cup heavy cream 1 tablespoon dill Instructions Season the chicken on both sides with salt and pepper. Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering. ... ... ...

Ingredients: 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick) 2-3 tablespoons butter salt and pepper to taste garlic & herb butter 1/2 stick of butter 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh tarragon 1/2 tablespoon minced garlic For the herb butter Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet ... ... ...

Ingredients Choose your zip, pick favorite stores 1 (4 lb) whole chicken, cut into pieces 1 cup buttermilk 2 cup all-purpose flour, for coating 1 tsp paprika 1 salt, to taste 1 black pepper, to taste 2 qt vegetable oil, for frying Directions Add flour, paprika, salt, and pepper to a large plastic bag and mix to combine. ... ... ...

Ingredients For the Marinade 2 pounds chicken tenderloins 1 cup buttermilk 1-1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika For the Breading 1-1/2 cups all purpose flour 1 heaping teaspoon salt 3/4 teaspoon black pepper 3/4 teaspoon garlic powder 3/4 teaspoon paprika 1-1/2 teaspoons baking powder 3 tablespoons buttermilk Instructions Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours. ... ... ...

Tender, juicy chicken fingers coated in crunchy toasted pecans. The flavor is amazing and they are faux-fried in the oven! Ingredients: 1 and 1/2 pounds skinless, boneless chicken breasts or tenders 2 cups Diamond of California pecan halves 3 Tablespoons all-purpose flour (measured correctly) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika1 2 large eggs chopped parsley for garnish, optional Directions: Set out 3 medium size bowls. Set aside. Preheat oven to 400F degrees. Line a large baking sheet with a silicone baking mat/parchment paper or coat heavily with nonstick spray. Set aside. ... ... ...

This recipe definitely doesn't disappoint. It tastes wonderful and is a cinch to make!** Ingredients: Vegetable oil, for baking sheet 8 slices white bread 1 cup buttermilk 1 teaspoon hot-pepper sauce Salt and pepper 3/4 cup grated Parmesan cheese (2 1/2 ounces) 1 teaspoon dried thyme 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry Directions: Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Bake until chicken i

The BEST Chicken Fried Steak recipe on the internet.  - Cube steak recipes are taken to a new level!  Crunchy, crispy, flavorful and tender! This is how country fried steak should taste! INGREDIENTS For the Steaks: 4 cube steaks 2 cups buttermilk 3 large eggs 2 teaspoons hot sauce 1 teaspoon Worcestershire sauce 1 cup all-purpose flour 1/2 cup cornstarch 2 teaspoons salt 1 teaspoon garlic powder 1/2 teaspoon pepper 3/4 teaspoon cayenne 4-5 cups oil for frying For the Gravy: 1/4 cup finely chopped shallots or onions 1 teaspoon minced garlic 3 tablespoons all-purpose flour 1/2 cup milk 1 1/2 cups chicken or beef stock pinch cayenne Salt and pepper to taste Optional: Ground pepper and parsley for garnish INSTRUCTIONS

This Chicken Fried Chicken with Homemade Country Gravy is a true family favorite that always has everyone begging for more.  The gravy is to die for! Ingredients (with Amazon Links) 4 chicken breasts halved 2 c. buttermilk 3 eggs 1/2 c. milk 2 c. flour 1 Tbsp. paprika 1/2 tsp cayenne pepper or more if you like spicy 1/2 Tbsp. garlic powder salt and pepper to taste oil for frying For the gravy: 1/4 c. reserved pan drippings 4 Tbsp. reserved flour mixture 2 c. chicken broth or stock 1/2 c. milk salt and pepper to taste Instructions Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller). Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight). ... ... ...

Ingredients For the Chicken: 2 tablespoons paprika 2 tablespoons freshly ground black pepper 2 teaspoons garlic powder 2 teaspoons dried oregano 1/2 teaspoon cayenne pepper 4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note) 1 cup buttermilk 1 large egg 1 tablespoon plus 2 teaspoons kosher salt, divided 1 1/2 cups all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 4 cups vegetable shortening or peanut oil, for frying For the Cream Gravy: 2 tablespoons unsalted butter 1 small onion, finely chopped (about 3/4 cup) 2 medium cloves garlic, minced (about 2 teaspoons) 2 tablespoons all-purpose flour 1 cup whole milk 3/4 cup heavy cream Kosher salt and freshly ground black pepper Directions

Deliciously aromatic rosemary chicken tenderloins topped with simple caramelised onion sauce is a little one pan wonder Ingredients chicken tenderloins - 8 washed and dried (can also used chicken breasts) rosemary - 2 teaspoons chopped finely (1 teaspoon for chicken and 1 teaspoon for the onions) salt and pepper - to taste olive oil - 1 tablespoon onions - 2 large peeled and sliced into rings white wine - 1/2 cup chicken broth - 3/4 cup margarine/butter - 1 tablespoon (I used dairy free margarine) Directions 1Sprinkle chicken tenderloins with 1 teaspoon of chopped rosemary and salt and pepper on both sides. Place olive oil in skillet and heat up to medium heat and cook chicken tenderloins about 3-4 minutes per side or until juices run clear. Remove chicken from pan and keep warm. (DO NOT WASH THE PAN) ... ... ...

One Skillet Chicken Cacciatore - Italian comfort food made with peppers, mushrooms, tomatoes. One pan, 40 minutes! A quick, healthy weeknight dinner. INGREDIENTS 4 chicken breasts you can also use 6 chicken tenderloins 3 - 4 slices bacon 1 cup red onion coarsely sliced 8 ounces mushrooms thickly sliced 3 tablespoons extra virgin olive oil 1/2 of each red yellow & green bell pepper, sliced 1 medium tomato finely chopped 3/4 cup Mezzetta Homemade Tomato & Basil sauce 1/2 cup white wine, or chicken broth 3 medium cloves garlic minced 1 teaspoon dry thyme 2 teaspoons dry oregano salt and pepper to taste basil leaves chopped INSTRUCTIONS

Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection!  This is a meal the entire family will love!  INGREDIENTS Chicken 1 and ¼ pounds boneless skinless chicken tenders ½ cup white flour Salt and Pepper 6 tablespoons olive oil or melted butter 3 teaspoons minced garlic 1 teaspoon dried basil ¼ teaspoon paprika 1 cup Panko ⅔ cup freshly grated Parmesan cheese 3-ingredient delicious chicken dipping sauce INSTRUCTIONS Trim the fat from the tenders. Preheat the oven to 400 degrees F. ... ... ...

INGREDIENTS 1 lbs. chicken tenders (about 10 chicken tenders) 10 strips bacon, sliced in half length-wise (I used turkey bacon) ½ -1 teaspoon salt 1 teaspoon paprika ½ teaspoon black pepper 1 teaspoon onion powder ½ teaspoon italian seasoning 1 teaspoon garlic powder ⅔ cup light brown sugar, packed 2 tablespoons chili powder INSTRUCTIONS Preheat oven to 350 F. Mix together salt, paprika, black pepper, onion powder,italian seasoning, and garlic powder. ... ... ...

These Oven Baked Ranch Chicken Tenders are baked in the oven instead of fried. These chicken tenders are marinated with ranch dressing, giving this homemade chicken tender recipe incredible flavor! They're a total crowd pleaser. Ingredients 12 chicken tenders 1 cup ranch dressing 1 Tbsp milk 1 cup Bisquick (or some other complete baking mix) 1/2 tsp RawSpiceBar’s Smoked Paprika 1/2 tsp salt 1/2 tsp black pepper 4 Tbsp olive oil Instructions In a large zippered bag, pour in ranch dressing and milk. Add in all 12 chicken tenders, zip up the bag (squeezing out all excess air), and shake or massage the bag until all tenders are coated with ranch dressing. Allow to marinate for 15 minutes to 30 minutes. Preheat oven to 475 degrees and line a large baking dish with foil (9x13 or 9x11 dish). Drizzle 2 Tbsp of oil over the bottom of the pan. ... ... ...