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SARAHMO4 Posts: 335
3/30/13 1:27 P

Have you considered brushing on the sauce at first as needed instead of dunking the chicken into the sauce? It might work better form what I was thinking. Might be more turning them and putting on sauce, though it might be hlpful. Have been meaning to mention this for a while as an idea, but have been busy.

MARFAR7 Posts: 9
3/28/13 10:58 P

For the low carbers: I use crushed pork skins. I brush chicken with mayo then put in a ziploc bag with parmesan cheese, crushed pork rinds, seasoned salt, garlic and onion, then bake for an hour at 350. Breading comes out crunchy and has 0 carbs!


SIMONEKP Posts: 2,760
3/25/13 1:11 P

Instead of mayo/milk mixture you can also use buttermilk

SARAH1200 SparkPoints: (0)
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Posts: 26
3/24/13 2:15 P

I learned a long time ago to use Mayo. There is all different low cal low fat options so you can keep on track. I have tried Light Miracle whip and it turns out just as good and even a little tangy. Anything with that kinda consistancy will help the bread crumbs stick and make them crispier. I also cut up the chicken in tenders and that seems to help too. Parchment paper is your friend when it comes to Baking!! They have the kind with the foil on the back that helps make life easier.

KYLAR_STERN SparkPoints: (22,234)
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Posts: 1,053
3/23/13 10:58 P

That was what I pretty much tried the first time without the rack. I tossed the chicken chunks in Franks' buffalo sauce then added the panko crumbs. The sauce helped them (initially) stick very nicely. Then I tossed them in sauce again with some melted butter

SARAHMO4 Posts: 335
3/23/13 10:21 P

Possibly making it similar to chicken parmesan would help. The following has always worked for me: rinse the chicken, let dry or pat dry dip it in beaten eggs or egg beaters, roll it in flour, all-purpose or another, and then bread crumbs. Cook on the stovetop in a lightly greased pan until chicken is cooked on the outside and slightly brown but not the inside of the kitchen. After that, bake in the oven on lightly greased aluminum foil or pan. Nonstick bakeware can help a lot too with using no cooking spray. I find using too much coooking spray undoes everything the stove top does and cooking it on the stove holds everything together so theres less of a chance it will fall apart in the oven. Not turning the chicken too often can be helpful so the crumbs dont fall off. That for me came with experience and figuring out how much heat and time would could certain foods. As far as the part for making it wings, adding that last and brushing it on might help. You could take out the eggs and flour, I find it works best that way and has a good result even with substiutes for flour, eggs, etc.

SNOOPY1960 Posts: 1,687
3/23/13 9:43 P

You can add your own buffalo sauce AFTER the chicken is cooked. Make a mixture of hot sauce and some butter, I buy Frank's Red Hot Sauce ! Woohoo, nice and hot. Then spoon it over your chicken on your plate.

You will need the panko or regular bread crumbs to get the crunch you want.

EVANSMOMMY218 Posts: 13
3/23/13 2:46 P

Definitely cook it on a rack in the oven, but you could also try cornmeal in place (or in addition to, if you wanted) panko breadcrumbs. Dip the chicken in milk, then coat them in the seasoned cornmeal (I like salt, pepper, lemon pepper, cayenne, and thyme). Put the pieces on a rack that has been sprayed with cooking spray and then spray the tops of the chicken until they look wet. Snoopy is right, it sounds weird... but it works! Lol. Oh, and just in case anyone was wondering, you can make your own Pam with olive oil and water... one part oil to four parts water and mix them in a clean spray bottle. You can get the bottles at the dollar store. Just make sure to boil them first to sterilize them, and only make enough spray to last maybe a week or two.

DS41980 SparkPoints: (0)
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Posts: 86
3/23/13 9:25 A


The rack and the panko bread crumbs are a great start but I found the secret to getting a really great crispy coating is to coat the chicken first in a fine dusting of flour. Then mix a small amount of mayo or low fat mayo with enough milk or low fat milk to create a liquid consistency and dip the chicken in that and then the bread crumbs. Bake at 365 until the chicken is done. The small amount of fat added by the mayo really works to crisp the coating and as an added bonus makes the chicken so tender and juicy. Hope this helps.

KYLAR_STERN SparkPoints: (22,234)
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3/23/13 12:50 A

Thank you so much snoopy, gonna try that rack idea next time

Woudl you still try to add some panko crumbs or wheat flour to the chicken pieces? I was trying for a knock-off boneless buffalo wing type thing

Edited by: KYLAR_STERN at: 3/23/2013 (00:50)
SNOOPY1960 Posts: 1,687
3/22/13 10:56 P

You need to get heat all around and UNDER the chicken. If you are cooking right on the foil, it won't get crispy.

Do you have a baking rack ? Like the kind you would use for cooling cookies ?
Place that on your cookie sheet and then spray the baking rack so the chicken won't stick.
Place your chicken on the baking rack and spray the chicken too. Sounds weird but the cooking spray with help crisp up the chicken too . Halfway thru cooking, flip chicken over and spray that side as well. Olive Oil Pam works great.

450 degrees , 10 minutes, flip over and cook another 10 minutes.
High heat cooks fast and helps with the crispness your looking for.,

KYLAR_STERN SparkPoints: (22,234)
Fitness Minutes: (23,806)
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3/22/13 8:27 P

What am I doing wrong? I've used both whole wheat flour and panko bread crumbs and I cannot get chicken cooked in the oven crispy at all. The panko, which everyone else says works, just ends up soggy... I put it on a baking sheet with aluminum foil for easy cleanup and then spray it with non stick spray. All I want is a little bit of crispy chicken :( I'm not asking for a repeat of a deap fryer texture

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