Best 7 Crunchy No Fry Chicken Recipes
Looking to satisfy your craving for crispy and juicy chicken without the guilt of deep frying? Welcome to the world of crunchy no-fry chicken, where you can indulge in all the flavor and texture of traditional fried chicken without the added fat and calories. From crispy baked chicken to air fryer delights, this article presents a collection of mouthwatering recipes that deliver the crunch you crave without compromising on flavor. Discover the secrets to achieving a perfectly golden-brown crust and succulent, juicy meat using everyday ingredients and simple cooking techniques. So, get ready to revolutionize your chicken-cooking repertoire and embrace the healthier side of crunchy chicken goodness.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
CHRIS'S CRISPY, CRUNCHY FRIED CHICKEN
To keep the chicken from becoming too dry, Chris Kimball, author of "The Yellow Farmhouse Cookbook" brines the meat in heavily salted water for a few hours before cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.
- In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.
- Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
- When oil reaches 365 degrees (if you don't have a thermometer, wait until the oil starts to smoke -- very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace -- not too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.
- Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.
CRUNCHY NO-FRY CHICKEN
This delicious baked chicken, coated with seasoned cereal crumbs is every bit as tasty as its fried counterparts...and it's ready in just 30 minutes!
Provided by ElizabethKnicely
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the ove to 400°F.
- Pour the broth into a shallow bowl. Stir the corn flakes, garlic powder, black pepper and red pepper on a plate.
- Dip the chicken into the broth. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
- Bake for 20 minute or until the chicken is cooked through.
Nutrition Facts : Calories 184.8, Fat 3.8, SaturatedFat 0.8, Cholesterol 90.8, Sodium 249.5, Carbohydrate 5, Fiber 0.2, Sugar 0.6, Protein 30.9
CRUNCHY NO-FRY CHICKEN
This recipe came from my friend's mom. I'm not sure where she got it from, but when she made it when I was at the house one night. It was good and very easy.
Provided by Ginas Cucina
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the dry ingredients together.
- Dip chicken into broth.
- Coat with corn flakes.
- Place chicken on a baking sheet.
- Bake at 400°F for about 25 minutes or till chicken is no longer pink.
Nutrition Facts : Calories 152.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 162.5, Carbohydrate 4.9, Fiber 0.2, Sugar 0.7, Protein 28
CRUNCHY NO FRY CHICKEN
Steps:
- Heat the oven to 400 degrees F.
- Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
- Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
- Bake for 20 minutes or until the chicken is cooked through.
CRUNCHY NO-FRY CHICKEN
Chicken is dipped in Swanson® Chicken Stock, coated with seasoned cereal crumbs and baked until crispy and golden.
Provided by Campbell's Kitchen
Categories Swanson®
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
- Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
- Bake at 400 degrees F for 20 minutes or until the chicken is cooked through.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 15.8 g, Cholesterol 60.8 mg, Fat 2.4 g, Fiber 0.2 g, Protein 24.3 g, SaturatedFat 0.7 g, Sodium 209.3 mg, Sugar 1.7 g
CRUNCHY NO-FRY CHICKEN
Chicken is dipped in Swanson® Chicken Stock, coated with seasoned cereal crumbs and baked until crispy and golden.
Provided by Campbell's Kitchen
Categories Swanson®
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
- Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
- Bake at 400 degrees F for 20 minutes or until the chicken is cooked through.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 15.8 g, Cholesterol 60.8 mg, Fat 2.4 g, Fiber 0.2 g, Protein 24.3 g, SaturatedFat 0.7 g, Sodium 209.3 mg, Sugar 1.7 g
Tips:
- Use chicken breasts or thighs that are boneless and skinless for a quicker and easier preparation.
- Make sure the buttermilk mixture is cold before adding the chicken. This will help the coating adhere better.
- Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
- Cook the chicken over medium heat until it is golden brown and cooked through. This will take about 4-5 minutes per side.
- Serve the chicken with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.
Conclusion:
This recipe for Crunchy No-Fry Chicken is a healthier alternative to traditional fried chicken. It is made with simple ingredients and is easy to prepare. The chicken is coated in a buttermilk mixture and then baked in the oven until it is golden brown and cooked through. The result is a delicious and crispy chicken that is perfect for a weeknight meal or a party.
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