Oven Fried Chicken By Paula Deen And Dr Oz Recipes

Steps:

• 1. FOR THE MARINADE: In a large bowl, mix together the buttermilk, mustard, hot sauce, paprika, pepper, and salt. Put the chicken pieces in the marinade and stir and turn to coat all pieces. Transfer all to a heavy plastic bag or baking pan large enough to hold the pieces in one layer. Seal and marinate in the refrigerator for 2 - 8 hours.
• 2. FOR THE BREADING: Preheat the oven to 450°F. Line a large baking pan with aluminum foil, and place a rack over it. Place the flour, salt and pepper in a bag. Remove chicken pieces from marinade, place in the bag, and shake until coated.
• 3. TO BAKE: Place the chicken on the rack in the prepared baking pan, not overlapping. Bake for 40-50 minutes until the chicken is golden brown and the juices run clear.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
• Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
• Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
• Cover and refrigerate overnight.
• In a large bowl combine the flour with kosher salt and black pepper.
• Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
• Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
• Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
• Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
• Remove the chicken from the oil and place each piece on a metal baking rack 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 at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.

Steps:

• 1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
• 2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.
• 3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
• In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
• In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
• Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
• Place on prepared rack in pan.
• Bake for 25 to 30 minutes, or until chicken is golden brown.