Baked Fried Chicken Recipes

Steps:

• Heat oil on medium high heat in large skillet or frying pan (375 degrees).
• Preheat oven to 300 degrees.
• Combine dry ingredients.
• Moisten chicken pieces with water (if necessary).
• Dredge chicken in flour and crumb mixture.
• Quickly fry chicken on all sides until browned and crisp.
• Place in covered baking dish and bake at 300 degrees for 30 minutes.
• Remove cover and bake additional 20-30 minutes to re-crisp chicken, serve.

Steps:

• Combine first 5 ingredients.
• Dip chicken pieces in milk.
• Then roll in cornmeal mixture.
• Place in a well greased 13x9 pan.
• Drizzle the butter over chicken.
• Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
• Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
• I use seasoned salt- about 3 Tbls.
• in a bowl of water big enough to hold chicken.
• Be sure to dry the chicken before using.

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.

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Steps:

• Mix the beaten egg and milk together.
• Dip chicken parts in liquid.
• Stir together the salt,pepper and cracker crumbs.
• Dip chicken in dry mixture, using a spoon to cover well.
• Melt butter in a heavy cast iron skillet.
• Brown chicken well on both sides.
• Remove from stove top and place into the oven, cover with foil and bake at 325 degrees for 30 minutes.
• Uncover and continue baking for an aditional 30 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Steps:

• Preheat oven to 425 degrees. Spray a 15 1/2" x 10 1/2" baking sheet with cooking spray.
• In a bowl combine bread crumbs, Parmesan cheese, cornmeal, ground red pepper, garlic powder and Old Bay if using. In another bowl beat the egg white and salt together until foamy.
• Dip each thigh in egg, then in the crumb mixture. Place "skin-side" up on baking sheet. Spray thighs lightly with the olive oil cooking spray.
• Bake 35 to 45 minutes or until juices run clear and the coating is crispy.
• Serve garnished with green onions.

Steps:

• Soak thawed chicken strips in a bowl of milk for 20-30 minutes.
• Preheat oven to 400 degrees.
• Mix dry ingredients in a gallon size Ziploc or large bowl.
• Melt butter and spread in bottom of 9x13 pan.
• Shake excess milk off chicken and completely coat with seasoning mix by either shaking in the Ziploc bag or dredging in bowl.
• Place on pan and cook for 20 minutes.
• Turn each piece of chicken and continue cooking for 20 more minutes or until cooked through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
• In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
• Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

Steps:

• Remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt and 1/2 teaspoon pepper
• Marinate at room temperature 30 minutes (refrigerate for up to 6 hours.
• Preheat oven 425 . In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil.
• Bake crumbs crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to large bowl.
• Set a wire rack over the sheet. Working with one piece of at a time lift chicken from buttermilk mixture.
• letting excess drip off and dredge in breadcrumbs pressing firmly to adhere. Transfer chicken to rack.
• Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.