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M_SGIRL SparkPoints: (0)
Fitness Minutes: (379)
Posts: 124
2/10/12 10:31 A

This is silly. If the answer doesn't reply to your question, the logical assumption might be...that it's not about you.

I'm not going to reply to any more of this silliness.

1GROVES2 Posts: 10,391
2/10/12 9:34 A

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..................

M_SGIRL SparkPoints: (0)
Fitness Minutes: (379)
Posts: 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.

1GROVES2 Posts: 10,391
2/9/12 7:14 P

You posted directly above me and the one you were referring to was 4 posts below....honest mistake!

GOLDIEGIRL3000 Posts: 81
2/8/12 1:34 P

Use a can of 98% fat free cream of chicken soup.

Put the soup in the bottom of a glass pan, set the chicken on top, skin side up, bake.


M_SGIRL SparkPoints: (0)
Fitness Minutes: (379)
Posts: 124
2/8/12 1:21 P

@1grove...I was replying to KATHRYN591 - not you.

1GROVES2 Posts: 10,391
2/8/12 1:17 P

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.....

M_SGIRL SparkPoints: (0)
Fitness Minutes: (379)
Posts: 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.

1GROVES2 Posts: 10,391
2/8/12 10:34 A

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?

OLDOLGA Posts: 191
2/8/12 5:04 A

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.

RUKIDDINGME123 SparkPoints: (39,614)
Fitness Minutes: (11,119)
Posts: 1,807
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.

Edited by: RUKIDDINGME123 at: 1/27/2012 (07:14)
1GROVES2 Posts: 10,391
1/26/12 11:18 A

Major_Trouble, thanks for the suggestion of plain egg whites. I will try that..

KATHRYN591 Posts: 30
1/26/12 10:46 A

What is the best way to bake skin-on, bone-in chicken breasts so they get crispy and not dried out? Any suggestions would be helpful. Thanks

KATHRYN591 Posts: 30
1/26/12 10:45 A

What is the best way to bake skin-on, bone-in chicken breasts so they get crispy and not dried out? Any suggestions would be helpful. Thanks

MAJOR_TROUBLE SparkPoints: (0)
Fitness Minutes: (295)
Posts: 9
1/25/12 1:38 P

Plain egg whites usually works best.

1GROVES2 Posts: 10,391
1/25/12 1:16 P

How do get Panko to stick to chicken breast strips so you can bake it and still be crunchy? I have tried egg wash, olive oil and milk....they all fall off the chicken or just become soggy :(

KELEPULE SparkPoints: (0)
Fitness Minutes: (925)
Posts: 33
1/24/12 9:55 P

I will try your recipe next time. Found a can of cream of chicken in the pantry & there was a Savory Lemon Chicken recipe on it. Luckily I had all but 1 ingredient in the house...tasted good!

SNOOPY1960 Posts: 1,687
1/24/12 7:23 P

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.

KELEPULE SparkPoints: (0)
Fitness Minutes: (925)
Posts: 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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