OVEN-FRIED BARBECUE CHICKEN
This foolproof recipe is the easiest way to make fall-off-the-bone tender oven barbecue chicken. A dip in a simple buttermilk-flour coating will help the chicken crisp up and turn golden brown. Just before serving, brush the fried chicken with a sweet-and-tangy honey-barbecue sauce, and it'll be ready for its debut as the star of your backyard barbecue. Take a bite and we think you'll agree there's no better way to make barbecue fried chicken!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
- Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
- Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.
Nutrition Facts : Calories 380, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 13 g, TransFat 0 g
EASY BAKED BBQ CHICKEN
Not being a big fan of Barbecue, but Loving a man who LOVES it, i have to give in once in a while. Here's my take ( and I think Ry's favorite), on the classic. Made with Pre-made Barbecue Sauce ( I Prefer BullsEye) Its baked in the oven for convenience.
Provided by HappyFlour66
Categories Chicken
Time 50m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425.
- Mix BBQ Sauce and A1 together.
- Brush chicken with sauce mixture.
- Bake for 40 Minutes, Repeatedly Basting with Sauce until its gone.
SOUTHERN FRIED BARBECUE CHICKEN
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- An American classic with a little twist from below the South, this crisp and smoky chicken is sure to become a barbecue favorite.
- In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of garlic salt and 2 tablespoons of pepper until smooth.
- In a large flat pan stir together the flour, remaining tablespoons of garlic salt, pepper, onion powder and mesquite seasoning.
- Fill a large heavy skillet or wok halfway full with oil and heat over medium-high heat to 365 degrees Fahrenheit on the barbecue grill or side burner. Use tongs to dip each chicken piece into the egg mixture, then into the flour mixture, back into the egg mixture and back into the flour mixture again. Set on a platter until all pieces are coated.
- Cook the chicken in batches, do not overcrowd the skillet. Brown on each side.
- Coat a large baking dish generously with nonstick cooking spray then arrange the fried chicken pieces in the pan. Pour the barbecue sauce over the chicken.
- Bake in the oven at 365 degrees Fahrenheit for 10-15 minutes in the barbecue sauce, until the sauce has bubbled and caramelized and a meat thermometer inserted into the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit.
- Serve with one can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin' Beans.
BBQ FRIED CHICKEN
yummy crispy fried chicken with a kick of bbq flavor... no sauce needed! I was playing around with my food processer one day and created this delicious recipe! You don'y need a food processor for this but it helps.
Provided by fatkidheart
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- pound chicken thin with a meat mallet or anything heavy, then salt and pepper lightly.
- pour BBQ sauce into a bowl, place chicken in BBQ sauce making sure all the chicken is coated. cover tightly and let marinate for 40 minutes.
- put potato chips in food proceesor or crunch them in the bag. combine flour, garlic powder, onion powder, and paprika. mix the dry ingredients with potato chips and set aside until chicken is finished marinating.
- once the chicken is finished the BBQ bath, press the coated chicken strips into chips and flour mixture, until the chicken is completely covered.
- heat oil to 350 degrees in deep fryer or a heavy skillet. once the oil is hot fry the chicken peices for about 3 - 5 minutes each.
- drain off excess gease and serve hot.
- Don't be surprised when they are gone within seconds of being on the table!
Nutrition Facts : Calories 779.8, Fat 33.8, SaturatedFat 9.4, Cholesterol 65.8, Sodium 1633.7, Carbohydrate 82.2, Fiber 6.3, Sugar 9.3, Protein 37.4
OVEN-BAKED "FRIED" CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
- Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
- Bake 30 minutes, until golden brown and cooked through. Serve with peas.
BBQ CHICKEN FRIED STEAK WITH WHITE GRAVY
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.
- Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.
- Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet-they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm.
- To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.
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- Preheat your oven to 425 degrees. For easy cleanup, line a baking sheet with parchment paper or foil.
- Place the chicken on the baking sheet skin side down. (Reserve any extra BBQ sauce left in the bowl.) Bake the chicken for 25 minutes.
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