OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
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 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.
NUTTY OVEN-FRIED CHICKEN
The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this simple oven fried chicken dish because the chicken comes out moist, tasty and crispy. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.
Nutrition Facts : Calories 530 calories, Fat 35g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 595mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
PAT AND GINA'S OVEN FRIED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
- Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
- Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
- Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.
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
NUTTY OVEN-FRIED CHICKEN
This is from a taste of home magazine. A woman named Diane Hixon entered it in a chicken recipe contest. It won Grand Champion I didn't see it here on zaar so I thought I'd post it!! This is sooo good! So moist and flavorful!
Provided by Courtly
Categories Whole Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
- Dip chicken pieces in milk; coat generously with pecan mixture.
- Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
- Bake, uncovered for 1 hour or until juices run clear.
Nutrition Facts : Calories 573.8, Fat 42.1, SaturatedFat 15.2, Cholesterol 147.1, Sodium 650, Carbohydrate 16.1, Fiber 1.3, Sugar 2.6, Protein 32
OVEN-FRIED CHICKEN THAT'S AS GOOD AS FRIED
Steps:
- Adjust rack to upper-middle position and heat oven to 400 degrees F.
- Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.
- Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
- Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.
OVEN-FRIED CHICKEN
Steps:
- 1. Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Coat the rack generously with cooking spray.
- 2. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon resealable plastic bag. Add the oil, 2 teaspoons salt, 1/2 teaspoon pepper, cayenne, and paprika and toss to mix thoroughly.
- 3. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add the chicken to the mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack.
- 4. Mist the chicken pieces evenly with cooking spray. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature.
Nutrition Facts : Calories 402, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 86 milligrams, Sodium 1127 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 33 grams
OVEN-FRIED CHICKEN
This recipe comes from a "Cooking for Two" recipe book my step mom has. It is definately not like traditional fried chicken, but is worth trying. It is so good and has been one of my favorites for years! The wheat germ as a delicately flavored sweet-nutty crunch and is a good source of vitamin E. I like to use sesame oil instead of vegetable oil and sometimes I use Italian bread crumbs instead of plain.
Provided by mallow_cherub
Categories Chicken Thigh & Leg
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine soy sauce, oil, and garlic in a gallon-size resealable bag. Add chicken, squeeze out excess air, zip, and turn a few times to coat chicken with marinade. Marinate at least 10 minutes.
- Meanwhile, in another large resealable bag, mix together wheat germ, bread crumbs, sesame seed, chopped parsley, pepper, and paprika.
- Take chicken a piece at a time, out of the marinade and coat with bread crumb mixture. Arrange chicken on a greased baking sheet or shallow pan and bake, uncovered, in a 350 degree oven for about 1 hour or until thigh meat near bone is no longer pink.
Nutrition Facts : Calories 688.2, Fat 35.7, SaturatedFat 8, Cholesterol 138.6, Sodium 2257.4, Carbohydrate 44.2, Fiber 9.4, Sugar 1.6, Protein 50.4
NUTTY CHICKEN
Make and share this Nutty Chicken recipe from Food.com.
Provided by razra
Categories Lunch/Snacks
Time 40m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- mix crushed garlic clove.
- root ginger
- soy sauce runny honey.
- grated zest and juice of 1 lime in a bowl.This is the marinade.
- add chicken strips and leave preferably overnight for best results.
- preheat grill to high.
- drain marinade into a saucepan.
- skewer each pice of chicken to make a kebab.
- grill 3 mins each side or until cooked brushing with remaining marinade to stop chicken drying out
- Bring remainder of marinade to the boil and simmer for one minute.
- add crunchy peanut butter.
- coconut milk.
- salt and pepper(to taste) to marinade mixture and stir till blended (add a little water if it seems a bit thick).Allow to heat gently.
- Pour over chicken and enjoy.
Nutrition Facts : Calories 357.5, Fat 19.3, SaturatedFat 7.1, Cholesterol 92.8, Sodium 1126.2, Carbohydrate 13, Fiber 0.8, Sugar 7.2, Protein 34.1
OVEN-FRIED CHICKEN
"My mother, who is diabetic, often relies on this simple recipe," explains Suzanne McKinley of Lyons, Georgia. "The meat is lightly seasoned and stays moist."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place in an 8-in. square baking pan that has been coated with cooking spray. Bake, uncovered, at 350° for 30 minutes or until juices run clear.
Nutrition Facts : Calories 240 calories, Fat 4g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 204mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
NUTTY DRUNKEN CHICKEN
This Asian-inspired dish goes well over rice or noodles. I recommend Soy Vay Veri Veri Teriyaki Sauce, which is not as salty as some other brands.
Provided by Chocolatl
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine paprika, celery salt and ginger and rub over chicken.
- Heat oil in a large skillet over medium-high heat.
- Brown chicken lightly. Remove from pan and set aside.
- Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
- Mix well and bring to a boil over medium high heat, stirring to blend.
- Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
- Return chicken to pan.
- Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
- Combine water and cornstarch.
- Stir cornstarch mixture into pan.
- Increase heat to high and bring to a boil.
- Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
- Stir in remaining walnuts and serve.
Nutrition Facts : Calories 550.6, Fat 25.6, SaturatedFat 4.1, Cholesterol 188.2, Sodium 1862.8, Carbohydrate 17.9, Fiber 2.8, Sugar 9.1, Protein 51.3
OVEN-FRIED CHICKEN THAT'S AS GOOD AS FRIED
A food processor is the cleanest, quickest way to get the toasts to a sand-and-pebble consistency, but you can also leave the Melba toast in the packaging, let out any excess air and crush them with a rolling pin.
Provided by Pam Anderson
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18-by-12-inch foil-lined jelly-roll pan.
- 2. Using one hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture; roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
- 3. Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.
SAVORY OVEN-FRIED CHICKEN
You won't believe how moist this chicken is. It has a nicely seasoned crumb crust that bakes up to a golden color. It's tasty, healthy and easy.-Ranee Bullard, Evans, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the buttermilk, mustard, garlic and pepper sauce. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade., In a large resealable plastic bag, combine the flour, paprika, baking powder, thyme, salt and pepper. Add chicken, one at a time, and shake to coat., Place chicken bone side down on a rack in a shallow baking pan. Spritz chicken with cooking spray. Bake, uncovered, at 425° for 50-60 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 355 calories, Fat 8g fat (2g saturated fat), Cholesterol 153mg cholesterol, Sodium 394mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 58g protein.
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