OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
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!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
EASY OVEN-FRIED CHICKEN LEGS
When you're craving fried chicken without the excess grease, this recipe is sure to satisfy those cravings!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
- Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
- Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
- Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
- Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
- Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.
Nutrition Facts : Calories 504.7 calories, Carbohydrate 27.8 g, Cholesterol 172.4 mg, Fat 24.1 g, Fiber 0.4 g, Protein 44.8 g, SaturatedFat 10.4 g, Sodium 1003.5 mg, Sugar 3.1 g
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
MOIST OVEN FRIED CHICKEN
Yummy and much healthier than deep-fried chicken. Prep time includes marinating in the moist coating.
Provided by Parsley
Categories Chicken Breast
Time 5h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
- Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
- After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
- Preheat oven to 350 degrees Fahrenheit.
- Place crushed corn flakes and parsley in a shallow dish; mix well.
- Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
- Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.
Nutrition Facts : Calories 241.6, Fat 12.5, SaturatedFat 2.1, Cholesterol 65.1, Sodium 432.2, Carbohydrate 13.9, Fiber 0.3, Sugar 2.9, Protein 18.4
CRISPY BAKED 'FRIED' CHICKEN
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
MOIST GARLIC CHICKEN
Make and share this Moist Garlic Chicken recipe from Food.com.
Provided by josamky1063
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a pie plate or shallow bowl. This
- will be bowl "A".
- Combine the next 4 ingredients in a separate bowl. This will be bowl
- "B".
- Dip chicken in bowl A and then in bowl B to coat. Place chicken in a
- greased 13x9x2 pan. Sprinkle the remainder of bowl B over the chicken.
- Cover tightly with aluminum foil.
- Bake @ 350 for 50 minutes, or until juices run clear.
Nutrition Facts : Calories 371.6, Fat 22.3, SaturatedFat 12.5, Cholesterol 125.9, Sodium 909.1, Carbohydrate 11.6, Fiber 0.8, Sugar 1, Protein 30.3
MOIST & DELICIOUS CHICKEN
I was in a pinch for a quick easy recipe & just threw this together on a whim. Turned out delicious and SO moist & tender! I think you'll love it, my boyfriend sure did!
Provided by Babychops
Categories Chicken
Time 50m
Yield 6 pieces chicken, 3 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in a ziploc bag & add chicken, let sit in fridge for 1/2 hour.
- Preheat oven to 350.
- Put 2 cups Italian bread crumbs in a gallon size ziploc bag, add chicken & shake until thoroughly coated. Place on greased baking sheet & top each piece of chicken with a small slice of butter.
- Turn chicken after 20 minutes & cook for an additional 25.
- Serve with your favorite side, would go well with sauteed vegetables or mac n cheese!
Nutrition Facts : Calories 667.2, Fat 26.9, SaturatedFat 5.1, Cholesterol 125.8, Sodium 1858.6, Carbohydrate 65.4, Fiber 4.7, Sugar 7, Protein 39.7
OVEN FRIED CHICKEN II
Make and share this Oven Fried Chicken II recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450
- Combine all dry ingredients in a plastic bag.
- Wash your chicken and shake off excess water.
- Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven.
- Turn pieces over after about 20 minutes.
- Continue baking until crisp and browned.
Nutrition Facts : Calories 178.3, Fat 7, SaturatedFat 1.9, Cholesterol 44, Sodium 623, Carbohydrate 12.3, Fiber 0.6, Sugar 0.1, Protein 15.3
JUICY BAKED CHICKEN BREAST
The beauty of this recipe is it's fast to make, requires minimal ingredients, and results in a juicy chicken breast. The bonus: if you pop some veggies alongside, you'll have the makings of a complete meal. The spices can also be adjusted to taste.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
- Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 0.6 g, Cholesterol 80.3 mg, Fat 10.1 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 1.9 g, Sodium 70.3 mg
OVEN FRIED CHICKEN
Soaked in buttermilk overnight makes this chicken moist. The recipe calls for whole cut-up chickens but I use chicken breasts.
Provided by kvlong
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
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°F degrees.
- 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 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 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.
Nutrition Facts : Calories 545, Fat 24.6, SaturatedFat 7.5, Cholesterol 119.9, Sodium 1441.1, Carbohydrate 40.4, Fiber 1.4, Sugar 7.9, Protein 38
SMOKY OVEN-FRIED CHICKEN RECIPE BY TASTY
Love fried chicken, but not wild about deep frying? Try baking it instead! These drumsticks are marinated in a flavor-packed buttermilk brine, then dredged in a crunchy mix of panko and cornflakes. After it's baked to golden brown perfection, serve it with your favorite sides.
Provided by Betsy Carter
Categories Dinner
Time 20h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
- Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
- Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 34 grams, Sugar 10 grams
OVEN-"FRIED" CHICKEN THIGHS
These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.
Provided by Lauren Magenta
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
- Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
- Whisk eggs in a second bowl.
- Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
- Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
- Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 g
MOIST BAKED CHICKEN
Chicken parts are dipped in melted butter, then coated with a mixture of garlic powder, potato flakes and parmesan cheese and baked until crispy and moist. This is really good stuff.
Provided by Marie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Line a 13x9-inch pan with foil and preheat oven to 350ºF.
- Combine the potato flakes, parmesan cheese and garlic powder in a bowl and blend well.
- Dip the chicken pieces in the butter, then roll in the potato mixture.
- Place coated chicken in the pan and sprinkle with leftover potato mixture.
- Bake for 60 minutes or until juices are clear.
Nutrition Facts : Calories 829.9, Fat 62.5, SaturatedFat 27.4, Cholesterol 248.2, Sodium 596.8, Carbohydrate 14.4, Fiber 1.2, Sugar 1, Protein 51
OVEN-FRIED CHICKEN
Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g
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