Oven Fried Chicken Recipes

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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



Oven Fried Chicken II image

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

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

EASY OVEN FRIED CHICKEN

Make and share this Easy Oven Fried Chicken recipe from Food.com.

Provided by Kim D.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7



Easy Oven Fried Chicken image

Steps:

  • Preheat oven to 425 degrees F.
  • Mix flour, salt, paprika, and pepper in a shallow bowl.
  • Rinse off chicken pieces and coat in four mixture.
  • Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
  • Place coated chicken pieces (skin side down) in dish.
  • Cook uncovered for 30 minutes.
  • Turn chicken; cook uncovered about 30 minutes longer.

Nutrition Facts : Calories 883.9, Fat 67.3, SaturatedFat 22.8, Cholesterol 243.3, Sodium 882, Carbohydrate 12.3, Fiber 0.7, Sugar 0.1, Protein 54.6

2 1/2 lbs broiler-fryer chickens, cut into pieces
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter
1/4 cup shortening

OVEN FRIED CHICKEN

Skip the added oil and mess that's associated with traditional frying and make super-crisp "fried" chicken in the oven. A zesty marinade filled with lemon, rosemary and spices keeps the chicken tender and flavorful. Cornmeal and whole wheat breadcrumbs make a crunchy coating while baking on a rack ensures no soggy bottoms on the chicken.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11



Oven Fried Chicken image

Steps:

  • Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
  • Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
  • Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
  • Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
  • Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
  • Nutritional analysis of 1/2 of total recipe for breading mixture
  • Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg
  • Nutritional analysis per serving of chicken
  • Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g;
  • Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg

1 lemon
1/2 cup low-fat milk
1/2 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
4 cloves garlic, peeled and smashed
2 pounds bone-in skinless chicken legs and thighs
2 slices whole wheat bread, (3-ounces)
1/4 cup yellow cornmeal
2 tablespoons grated Parmesan cheese, optional
Kosher salt and freshly ground black pepper

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



Oven-Fried Chicken image

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.

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

OVEN FRIED CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11



Oven Fried Chicken image

Steps:

  • Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
  • Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
  • Add the chicken to the mayonnaise mixture 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 the coated pieces on the prepared rack. Spray 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.

Nonstick cooking spray, for spraying the rack and chicken
2 1/4 cups broken bagel chips or Melba toast
1 1/3 cups rice-corn crispy cereal, such as Crispix
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces, about 6 ounces each (see Cook's Note)

OVEN FRIED CHICKEN

Provided by Food Network Kitchen

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12



Oven Fried Chicken image

Steps:

  • Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours.
  • Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature.
  • Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere.
  • Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing.

3 pounds bone-in chicken parts, skin removed (breasts halved crosswise)
2 cups dill pickle juice (from a 32-ounce jar of pickles)
2 large eggs
1 tablespoon Dijon mustard
2 cups rice cereal squares
1/2 cup vegetable oil
1 cup panko breadcrumbs
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon celery seeds
1 teaspoon dried dill
Ranch dressing, for serving

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



Oven-Fried Chicken image

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

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

EASY OVEN-FRIED CHICKEN

This is a very easy way to have great fried chicken, without standing over a frying pan. My family loves this and it's simply a matter of changing the seasonings to get an entirely new flavour.

Provided by KALDIRRIS

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 8

Number Of Ingredients 12



Easy Oven-Fried Chicken image

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).

Nutrition Facts : Calories 488.5 calories, Carbohydrate 13.3 g, Cholesterol 109.5 mg, Fat 40.4 g, Fiber 0.6 g, Protein 18 g, SaturatedFat 11.2 g, Sodium 310.1 mg, Sugar 0.4 g

¼ cup shortening, or as needed
¼ cup butter, or as needed
½ cup vegetable oil, or as needed
1 egg
1 teaspoon water
10 crackers, or as needed, crushed
¼ cup cornmeal, or as needed
1 teaspoon dried sage
dried tarragon
½ teaspoon garlic powder
salt and ground black pepper to taste
8 bone-in, skin-on chicken thighs

OVEN-FRIED CHICKEN

You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about a third. Whole-wheat breading adds a little fiber to an already-healthier oven-fried chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6



Oven-Fried Chicken image

Steps:

  • Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
  • Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
  • Working with one piece 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.

Nutrition Facts : Calories 385 g, Fat 17 g, Fiber 2 g, Protein 40 g

1 whole chicken, cut into 10 pieces, wings reserved for another use
1/4 cup low-fat buttermilk
1 garlic clove, minced
Coarse salt and ground pepper
6 slices whole-wheat bread
3 tablespoons vegetable oil

OVEN-FRIED CHICKEN

Categories     Chicken     Poultry     Bake     Kid-Friendly     Dinner     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 1 serving

Number Of Ingredients 9



Oven-Fried Chicken image

Steps:

  • Put oven rack in middle position and preheat to 450°F.
  • Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
  • Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
  • Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
  • Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).

1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
3/4 teaspoon salt
3/8 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
Rounded 1/8 teaspoon curry powder
1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones

SOUTHERN-STYLE OVEN-FRIED CHICKEN

I call this America's best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. -Elaina Morgan, Rickman, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9



Southern-Style Oven-Fried Chicken image

Steps:

  • Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

Nutrition Facts : Calories 418 calories, Fat 22g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 638mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

2 cups crushed Ritz crackers (about 50)
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon rubbed sage
2 large eggs
1 broiler/fryer chicken (3 to 4 pounds), cut up

SUPER EASY OVEN FRIED CHICKEN

My husbands Aunt taught me how to do this, and it is fantastic. The crust turns golden brown and I love to "clean" the pan after serving!! Measurements are not exact, as it is not a science. Just use what you need!

Provided by Amanda

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Super Easy Oven Fried Chicken image

Steps:

  • Rinse chicken breasts and pat dry.
  • Season with your choice of seasonings.
  • Coat chicken in flour and lay in 9x13 baking dish.
  • Pour melted Butter over chicken.
  • Bake in preheated 400° oven for 30 minutes.
  • Check often after 25 minutes to see if crust is brown and crispy.

Nutrition Facts : Calories 623.5, Fat 36.9, SaturatedFat 18.5, Cholesterol 153.8, Sodium 255.7, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 35.3

4 chicken breasts
1 1/2 cups all-purpose flour
1/2 cup melted butter
garlic powder
salt
pepper

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



Crispy Juicy Oven-Fried Chicken Breasts image

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

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 egg
1 tablespoon water
2 tablespoons peanut oil

OVEN-FRIED CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Oven-Fried Chicken image

Steps:

  • Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.
  • Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.
  • Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.
  • Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.
  • Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

Nutrition Facts : Calories 369, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 86 milligrams, Sodium 1,274 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 30 grams

Cooking spray
1 1/3 cups crispy rice cereal
2 1/4 cups bagel chips or Melba toasts
5 teaspoons extra-virgin olive oil
3/4 teaspoon hot paprika
Kosher salt and freshly ground pepper
1 1/2 cups plain Greek yogurt (2%)
1 teaspoon dijon mustard
4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
2 bunches scallions
Harissa, chili sauce or ketchup, for the sauce

INCREDIBLE OVEN FRIED CHICKEN

Make and share this Incredible Oven Fried Chicken recipe from Food.com.

Provided by Minxkat1

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16



Incredible Oven Fried Chicken image

Steps:

  • Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
  • Add the onion and then the chicken turning to coat each piece with the marinade.
  • Cover; chill at least three hours or up to one day turning the chicken occasionally.
  • Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
  • Remove the chicken from the marinade and roll in the breadcrumb mixture.
  • Set chicken on a rack to dry for about 30 minutes.
  • Preheat oven to 400F degrees.
  • Place chicken in large baking dish and pour butter over the chicken.
  • Bake until crisp and brown, approximately 50 minutes.

1 1/4 cups buttermilk
1/4 cup olive oil
3 tablespoons Dijon mustard
2 cloves garlic, minced
3 tablespoons hot pepper sauce (louisiana is good)
2 teaspoons salt
1/2 teaspoon pepper
1 large onion, sliced
12 chicken pieces
1 cup unseasoned breadcrumbs
1/3 cup parmesan cheese
1/4 cup flour
2 teaspoons thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 cup melted butter

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



Oven Fried Chicken image

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

2 chicken, cut in eight serving pieces (3 pounds each)
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
vegetable oil (for browning) or vegetable shortening (for browning)

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



Oven-Fried Chicken image

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

1-1/2 cups nonfat dry milk powder
1 tablespoon paprika
2 teaspoons poultry seasoning
1/4 teaspoon pepper
4 boneless skinless chicken breast halves

OVEN-FRIED CHICKEN

With this baked chicken, the buttermilk powder lends a subtle tang and absorbs the fat from the skin to make a surprisingly crunchy coating.

Provided by Denise Landis

Categories     weekday, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9



Oven-Fried Chicken image

Steps:

  • Heat oven to 350 degrees. Rinse chicken pieces, and dry with paper towels. Set aside.
  • In a medium bowl, combine bread crumbs, buttermilk blend, paprika, thyme, salt and black pepper to taste. Mix well. Add oil, and stir with a fork until well blended.
  • Pour milk into a wide bowl. Dip a piece of chicken in the milk, then roll it in the bread crumbs until thickly coated. Place on an oiled baking pan, and repeat with the remaining chicken.
  • Bake the chicken until it is well browned and the juices run clear when pierced with a knife, about 30 to 40 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 7 grams, TransFat 0 grams

3 1/2 pounds chicken pieces (breasts, thighs, drumsticks, in any combination)
2 cups dry unseasoned bread crumbs
2 tablespoons powdered buttermilk, such as Saco Cultured Buttermilk Blend
1 tablespoon hot Hungarian paprika
1/2 teaspoon thyme
1/2 teaspoon salt, or to taste
Freshly ground black pepper
3 tablespoons vegetable oil, plus more for the pan
2 cups milk

EASY AND CRISPY OVEN FRIED CHICKEN

Make and share this Easy and Crispy Oven Fried Chicken recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6



Easy and Crispy Oven Fried Chicken image

Steps:

  • Wash and semi dry chicken breasts.
  • Roll or shake chicken in flour, salt, paprika and pepper mixture.
  • Pour small amount of oil in shallow baking dish.
  • Lay chicken breasts, boney side up.
  • Bake 30 minutes at 375.
  • Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
  • Remove from oven and serve.

4 large chicken breasts
1 cup flour
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
liquid shortening or melted margarine

OVEN-FRIED CHICKEN

Just as delicious as Fried Chicken but healthier !!!

Provided by mitrajam

Time 1h

Yield Serves 4

Number Of Ingredients 0



Oven-Fried Chicken image

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.

OVEN FRIED CHICKEN

Make and share this Oven Fried Chicken recipe from Food.com.

Provided by LH919

Categories     Whole Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6



Oven Fried Chicken image

Steps:

  • Preheat oven to 425°F.
  • Heat butter in 9 x 12 pan until melted.
  • Mix: flour, salt, paprika and pepper in bag.
  • Shake chicken in, coating well.
  • Place in pan; bake 30 min, turn chicken over and bake approx 15 minute more.

Nutrition Facts : Calories 202.2, Fat 14.4, SaturatedFat 6.1, Cholesterol 57.8, Sodium 381.4, Carbohydrate 6.2, Fiber 0.3, Sugar 0.1, Protein 11.5

1/4 cup butter
1 chicken, cut in pieces
1/2 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

EASY OVEN-FINISHED FRIED CHICKEN

Beautifully juicy, tender, and crispy chicken fillets are perfect for sandwiches, or for serving alongside your favorite sides.

Provided by Rebekah Rose Hills

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     Allrecipes Allstar Recipes     Appetizers

Time 2h35m

Yield 4

Number Of Ingredients 8



Easy Oven-Finished Fried Chicken image

Steps:

  • Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
  • Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
  • Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
  • Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 347.6 calories, Carbohydrate 34.4 g, Cholesterol 66.2 mg, Fat 12.1 g, Fiber 1.3 g, Protein 23.8 g, SaturatedFat 3.1 g, Sodium 356.7 mg, Sugar 2.3 g

2 (8 ounce) boneless, skinless chicken breasts
⅔ cup buttermilk
1 tablespoon Buffalo sauce
1 ½ teaspoons garlic powder
1 cup all-purpose flour
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
¼ cup olive oil, or as needed

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