"Chicken in a Basket" is a classic dish that is a popular choice for picnics, potlucks, and backyard barbecues. This versatile dish consists of chicken pieces that are seasoned, coated in batter, and then deep-fried until golden brown. Served in a basket lined with paper, "Chicken in a Basket" can be enjoyed with a variety of dipping sauces, making it a fun and tasty meal for people of all ages. Whether you prefer your chicken crispy on the outside and tender on the inside, or you're looking for a healthier alternative, there's a recipe out there to suit your taste and preferences.
Let's cook with our recipes!
CHICKEN IN BASKETS
"My family loves this quick delicious meal," says Cheryl Miller of Robesonia, Pennsylvania. No one has to know the impressive entree starts with packaged pastry shells, canned soup and frozen chicken and vegetables.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Bake pastry shells according to package directions. Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables and milk. Cover and microwave on high for 4-5 minutes or until bubbly. Cut the top off each pastry shell; fill with chicken mixture. Replace tops.
Nutrition Facts : Calories 713 calories, Fat 38g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 1297mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 8g fiber), Protein 30g protein.
CHICKEN IN THE BASKET
I came across this recipe in an old Pennsylvania school cookbook and thought it sounded very interesting. I have not made it but it got my interest. I am posting it like it was written.
Provided by LAURIE
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For chicken, combine flour and spices.
- Dip chicken into egg whites and then coat with flour mixture.
- Brown in melted butter/margarine.
- Prepare basket by cutting off top of bread and scooping out the inside, leaving a shell big enough to hold the chicken.
- Keep top of bread but discard inside or use for something else.
- Mix all sauce ingredients together.
- Coat the inside of the bread with all the sauce.
- Place the chicken pieces inside the bread.
- Place the top of bread back on.
- Cover with foil.
- Place on cookie sheet and bake at 325 for about 1 hour.
- Cut into wedges to serve.
Nutrition Facts : Calories 410.1, Fat 27.1, SaturatedFat 10.1, Cholesterol 115.7, Sodium 491.5, Carbohydrate 7.5, Fiber 0.8, Sugar 0.2, Protein 33
FRIED CHICKEN IN A BASKET
Provided by Alex Guarnaschelli
Time 12h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours.
- Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F.
- Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work.
- Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time.
- Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation.
CHICKEN IN A BASKET
I found this recipe in a Betty Crocker Recipe Book and have been making it for years. My family loves it and it is really easy to make.
Provided by bigherbncv
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Wash & pat dry chicken.
- Mix cheese, salt and pepper.
- Dip chicken in margarine.
- Coat chicken with cheese mixture.
- Place chicken skin side down in greased baking pan.
- Pour remaining margarine over chicken.
- Bake uncovered for 30 minutes.
- Turn chicken; bake additional 20 minutes or until done.
- Serve hot or cool.
Nutrition Facts : Calories 476.7, Fat 36.8, SaturatedFat 11.3, Cholesterol 121.8, Sodium 920.8, Carbohydrate 1, Sugar 0.2, Protein 33.8
CREAMED CHICKEN IN A BASKET
Chunks of tender chicken in a creamy sauce are spooned into puff pastry shells in this delicious dish, which has long been one of our family's favorites. I served it to my husband and our five children for years...and it is now a "must" for our Easter brunch. -Sue Bolsinger, Anchorage, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions., Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use)., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells.
Nutrition Facts : Calories 471 calories, Fat 38g fat (19g saturated fat), Cholesterol 90mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for even cooking and tenderness. You can also use chicken tenders or strips for a quicker cooking time.
- Tenderize the chicken: Pounding the chicken breasts or thighs with a meat mallet or rolling pin helps to break down the fibers and make them more tender.
- Use a flavorful breading: The breading is what gives chicken in a basket its signature flavor. Use a combination of seasoned flour, bread crumbs, and spices. You can also add grated Parmesan cheese or herbs for extra flavor.
- Fry the chicken in hot oil: Use a deep fryer or a large pot filled with oil. The oil should be at least 3 inches deep. Heat the oil to 350 degrees Fahrenheit before adding the chicken.
- Cook the chicken until it is golden brown and crispy: This usually takes about 5-7 minutes per side. Be sure to turn the chicken occasionally so that it cooks evenly.
- Drain the chicken on paper towels: This will help to remove any excess oil.
- Serve the chicken with your favorite dipping sauce: Some popular choices include ranch dressing, honey mustard, or barbecue sauce.
Conclusion:
Chicken in a basket is a classic American comfort food that is easy to make and always a crowd-pleaser. With its crispy breading and tender chicken, it's the perfect dish for a casual meal or a party. So next time you're looking for a quick and delicious recipe, give chicken in a basket a try. You won't be disappointed!
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