#crunchycoating

Enjoy the succulent flavor of swordfish paired with the crispy texture of Parmesan coating. The creamy aioli dipping sauce adds a zesty and savory kick to elevate this dish to a gourmet level.

Ingredients: 4 swordfish steaks. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tablespoons chopped fresh parsley. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a bowl, mix Parmesan cheese, breadcrumbs, parsley, garlic powder, salt, and pepper. Pat swordfish steaks dry with paper towels and season with salt and pepper. Coat each steak with the Parmesan mixture, pressing it onto the fish to adhere. Place the coated steaks on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and the coating is crispy and golden brown. While the swordfish is baking, prepare the aioli dipping sauce by mixing mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl. Serve the crispy Parmesan swordfish steaks hot with the creamy aioli dipping sauce on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Goldfish Chicken Nuggets are a fun take on a classic snack. The crunchy coating is made from crushed Goldfish crackers on top of tender chicken pieces. Great for both kids and adults!

Ingredients: 1 lb chicken breast, cut into bite-sized pieces. 1 cup Goldfish crackers, crushed. 1/2 cup all-purpose flour. 2 eggs, beaten. Salt and pepper to taste. Cooking spray.

Instructions: Preheat oven to 400F 200C. Season chicken pieces with salt and pepper. Dredge each chicken piece in flour, then dip in beaten eggs. Coat each chicken piece with crushed Goldfish crackers, pressing gently to adhere. Place coated chicken pieces on a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake in the preheated oven for 15-20 minutes, or until chicken is cooked through and coating is crispy and golden brown. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Buttermilk Fried Chicken with Pan Gravy is a classic comfort food dish that combines juicy chicken pieces with a crispy coating and flavorful gravy. The buttermilk marinade ensures tender, flavorful chicken, while the pan gravy adds richness and depth of flavor.

Ingredients: 4 chicken thighs. 4 chicken drumsticks. 2 cups buttermilk. 2 cups all-purpose flour. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. 1 cup vegetable oil. 2 tablespoons butter. 2 tablespoons all-purpose flour. 2 cups chicken broth. Salt and pepper to taste.

Instructions: Put buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper in a large bowl. To the buttermilk mix, add the chicken thighs and drumsticks. Put it in the fridge for at least four hours or overnight with the lid on. Put flour, salt, pepper, paprika, garlic powder, and cayenne pepper in a shallow dish and mix them together. Take the chicken out of the buttermilk mixture and let the extra buttermilk drip off. Coat each piece in the flour mix and then shake off the extra. Put the vegetable oil in a big skillet and heat it over medium-high heat. It will take about 6 to 8 minutes per side for the chicken to turn golden brown and be fully cooked. Take the chicken out of the pan and put it on paper towels to drain. Over medium heat, melt the butter in the same pan. Add the flour and stir it in. Cook for one to two minutes, until it starts to turn a light brown color. Add the chicken broth slowly while whisking and scraping the bottom of the pan to get rid of any browned bits. Bring to a simmer and cook for about 5 minutes, or until it gets thick. To taste, add salt and pepper to the gravy. Place chicken on a plate and pour pan gravy over it.

Prep Time: 240 minutes

Cook Time: 30 minutes

These Chipotle Chicken Thighs Oven-Fried are a tasty and gluten-free take on regular fried chicken. The chipotle powder gives it a smoky, spicy kick that goes well with the crunchy breadcrumb coating. Plus, baking them instead of frying them makes them healthier without changing the taste.

Ingredients: 8 bone-in, skin-on chicken thighs. 1 cup gluten-free breadcrumbs. 2 teaspoons chipotle powder. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs, beaten.

Instructions: Preheat the oven to 425F 220C. In a shallow bowl, mix together gluten-free breadcrumbs, chipotle powder, garlic powder, smoked paprika, salt, and black pepper. Dip each chicken thigh into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place the coated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

This Low Carb Fried Chicken Breading Mix offers a crunchy and flavorful coating without the excess carbs. Almond flour and Parmesan cheese create a satisfyingly crispy texture, while the blend of herbs and spices adds delicious flavor to every bite.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup almond flour. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 eggs. Oil for frying.

Instructions: Put paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper in a shallow dish. Add the almond flour and mix it all together. Beat the eggs in a second shallow dish. Spread the breading mix out on a plate and then dip each chicken breast in the beaten eggs. Put oil in a pan and heat it over medium-high heat. Chicken breasts should be fried for 5 to 7 minutes on each side, or until they are golden brown and fully cooked. Take out of the pan and put on a plate lined with paper towels to drain the extra oil. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Graham cracker chicken strips are a delightful twist on traditional chicken tenders, combining the sweetness of graham crackers with savory Parmesan cheese for a crunchy coating that's sure to please.

Ingredients: 1 lb chicken breast tenders. 1 cup crushed graham crackers. 1/2 cup grated Parmesan cheese. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/4 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten.

Instructions: Preheat oven to 375F 190C. In a shallow dish, mix crushed graham crackers, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Dip each chicken tender in beaten eggs, then coat with the graham cracker mixture, pressing gently to adhere. Place the coated chicken tenders on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and the coating is golden brown and crispy. Serve hot and enjoy!