M_SGirl....I am way at the beginning of this post, so I know about different questions and maybe it would be better if you would address the SPmember you are referring to, not just realize ....hey, maybe they know Im not talking to them, but the person asking some different question...I`m not being " snarky" either..................
Fitness Minutes: (379)
124 2/9/12 7:53 P
I don't have any control over where my reply posts. I wasn't being snarky; I just wasn't addressing your question.
It's easiest if one either starts their own thread or looks to see if there are already multiple questions that a poster could reply to.
I use "Skinless" chicken breasts, I want crispy "Coating", not crispy skin. I know how to do that, but I don`t eat the skin anyway.....
Fitness Minutes: (379)
124 2/8/12 11:27 A
Crispy skin is a function of fat and high heat. But high heat is the enemy of moist chicken.
First, I would soak the chicken in buttermilk. It really DOES result in a tender, juicy meat without the addition of a whole lot of calories. You can do a few hours or overnight.
Then...lightly coat the skin with spray oil, sprinkle with garlic salt and your favorite dried herb for flavor, and roast at high heat. I do 15 minutes at 450 degrees, not only will you get enough heat to crisp the skin but you also render the fat. I then roast for 15 minutes at 400, and until done at a 350 degree oven.
Thanks for the suggestions.... i am going to try not using any wet ingredients, just rolling the chicken strips in Panko & parmesan, but I also wondered.... the hotter oven doesn`t burn the bread crumbs?
I've used buttermilk and also egg wash (at separate times) and then dipped in panko crumbs (mixed with a bit of parmesan) in oven baked chicken fingers and found that if I used a hotter oven I had better luck...400 degrees vs 350. I also have an oil sprayer that allows me to spray a fine mist of oil over them that helps them brown.
I also use parchment paper on my cookie sheet and so I'm not trying too hard to loosen them from the bottom so the coating stays on better.
I'm hoping this is helpful.
Fitness Minutes: (10,082)
1,622 1/27/12 7:13 A
I brush my chicken with spicy brown mustard and dust it with Parmesan cheese (low carb) and bake it. It makes a nice crispy crust.
When you wrote green/red/yellow I assume you meant peppers.
Cut up the chicken into bite size pieces and saute in a bit of olive oil. Add the peppers that you have cut into chunks and add some onions too. If you have a can of diced tomatoes add that too. Saute until done, add lots of basil and eat over brown rice or whole wheat pasta.
Fitness Minutes: (925)
33 1/24/12 2:58 P
...and green/red/yellows is what I have in the refridgerator. Gotta make something for dinner....looking for something easy w/ ingredients I have in the house today.
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