Best 9 Grape Nuts Oh So Crunchy Chicken Recipes

CRISPY CHICKEN THIGHS WITH BALSAMIC RED ONIONS AND ROASTED GRAPES

Steps:

• Preheat the Traeger Grill to 425°F.
• Pat the chicken dry with a paper towel and season the chicken with thyme, salt and pepper. Set aside.
• Heat the butter in a large cast iron skillet over medium-high heat. When the butter gets foamy and fragrant, add the chicken to the skillet, skin-side down. Cook without moving the chicken around for 3-5 minutes. Reduce the heat slightly to medium. Flip and brown on the other side for about 3 minutes. Remove the chicken from the skillet, set on a plate to the side.
• Into the hot skillet, stir the balsamic and honey using a wooden spoon to pick up all the browned bits from the chicken. Add the thick slices of red onion, stir to coat. Cook the red onion until lightly browned, about 10 minutes. Turn off the heat.
• Return the chicken to the skillet, placing the chicken on top of the red onions, crispy skin up. Transfer the skillet to the hot Traeger Grill uncovered. Cook for 10-15 minutes. Add the grapes to the skillet and cook for an additional 10-15 minutes or until the internal temperature of the chicken reaches 165°F.
• Serve the chicken with pan sauce drizzled over the top alongside the caramelized onions, roasted grapes and a side veggie like roasted asparagus.

CRUNCHY SWEET AND SALTY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• In a small bowl, mix mayonnaise and mustard. Slather this mixture all over both sides of each breast using a pastry brush.
• In a large bowl or high rimmed pie plate, place slightly crushed Grape-Nuts, brown sugar and salt and mix to combine.
• Place a breast in the Grape-Nuts mixture and turn, pressing to coat. Transfer breast to a 9X14 baking dish. Repeat for the other three breasts. Spray tops on each breast with a light coating of pan spray.
• Bake uncovered 30-40 minutes depending on breast size. Poke with your finger, if it bounces back, it is done.
• Broil for a few minutes to further brown the tops if desired.
• Let chicken sit for 5-10 minutes. Slice the chicken from the breasts and serve with lime wedges.

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

HOMEMADE GRAPE NUTS®

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper.
• Combine flour, brown sugar, salt, baking soda, and cinnamon in a large bowl. Stir in buttermilk and vanilla extract; mix well. Pour mixture into prepared baking sheet and spread evenly with a spatula.
• Bake in the preheated oven until browned and firm, 20 to 25 minutes. Cool patty in the baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Preheat oven to 275 degrees F (135 degrees C).
• Break cooked patty into chunks and put through a meat grinder, using a coarse blade. Divide crumbs over two baking sheets.
• Bake in the oven until dry, stirring every 10 minutes, about 30 minutes. Allow crumbs to cool completely and store in an airtight container.

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS

Steps:

• In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

SWEET AND CRUNCHY CHICKEN SALAD SANDWICHES

Steps:

• STIR MIRACLE WHIP Dressing and salad supreme in medium bowl until well blended. Mix in remaining ingredients. Chill until serving.
• SERVE with crackers or on your favorite bread such as croissants, dinner rolls or hoagie buns.

OH-SO-GOOD CHICKEN

Steps:

• In a skillet, heat oil over medium heat. Saute mushrooms.
• Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

CHICKEN WITH RED GRAPES AND MUSHROOMS

Steps:

• Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
• Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
• Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
• Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

GRAPEFRUIT CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
• Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.