These aren’t your typical greasy, fast food chicken fingers. By baking them in the oven, you use almost no oil. And by toasting the breadcrumbs first, the chicken still has a fryer-like crunch.

There’s something deeply satisfying about biting into chicken that’s crispy on the outside and juicy on the inside. Whether you're whipping up dinner, meal prepping, or impressing guests, crispy ...

"Tender and moist, easy to do. I used fresh ground pepper, sea salt, paprika, topped with a dab of garlic butter paste and ...

Melissa Clark takes mustardy, bread crumb-laden thighs to new heights. By Melissa Clark The only problem with crumby chicken is the silent b. Try calling your mother’s awesome bread crumb-coated ...

1. Heat oven to 190c/fan 170c/gas mark 5. Split the chicken breasts almost in half and open out like a book. Place in a nonstick roasting tin. 2. Whizz the bread into crumbs in a food processor, then ...

Seasoning the chicken (Can be done 1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days) Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat ...

Q–Whenever I make fried chicken, I dip each piece in flour, in beaten egg and in bread crumbs in that order. I then drop it carefully into hot oil and it proceeds to fry, losing half of its breaded ...

If you're out of bread crumbs, there are several bread crumb substitutes to use like chips, crackers, nuts, and seeds. Here's ...

Season chicken with the 1-2 Tbsp. Creole seasoning. Set aside. Mix flour with 1 Tbsp. Creole seasoning, salt and garlic powder in a medium-sized bowl. Mix eggs, buttermilk, water, Worcestershire, and ...

Kay Chun’s recipe calls for cod, but you could smear this garlicky, gingery topping on any other fish fillets you like.

Pre-salting the chicken does two things: It seasons the meat all the way through rather than just on the surface, and it changes the texture of the meat, making it moister and more tender — in much ...