Spiced Up Oven Fried Chicken Recipes

Steps:

• 1. Preheat the oven to 350°F. Line two baking sheets with aluminum foil or spray with nonstick cooking spray.
• 2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
• 3. Lightly beat eggs with the milk in a bowl.
• 4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces.
• 5. Bake, in batches, for 1 hour or until golden brown and cooked through.
• 6. To serve, arrange the chicken on a large platter and sprinkle with parsley.

Steps:

• Make the spice blend: Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl. Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves. Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes. Remove the chicken from the brine and pat dry. Marinate the chicken: Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.) Submerge the chicken in the marinade; cover and refrigerate overnight. Heat the oil: Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves. Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.
• Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet. Remove the chicken from the marinade with tongs, letting the excess drip off. Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.
• Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil. Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.) Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary. Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.
• Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic.

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
• Coat the chicken in flour, then egg, and finally seasoned Panko.
• Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
• Place each coated piece of chicken skin side down in the butter.
• Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
• Enjoy!

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 oven to 450 degrees F (230 degrees C).
• Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
• Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Steps:

• Preheat oven to 400°. In a large bowl or dish, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate 1 hour or overnight., Drain chicken, discarding marinade. In a large bowl, combine remaining ingredients. Add chicken, 1 piece at a time, and coat with crumb mixture. Place on a parchment-lined baking sheet. Bake 35-40 minutes or until a thermometer reads 170°.

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
• Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
• Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
• Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
• Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a medium bowl, mix the buttermilk and hot pepper sauce.
• Place chicken in the mixture to coat.
• Cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper.
• Thoroughly coat the chicken in the bread crumb mixture.
• Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
• Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

Steps:

• In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
• Add in the chicken pieces and turn to coat thoroughly with the mixture.
• Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
• Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
• In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
• Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
• Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
• Arrange the chicken on the rack that is on the baking sheet (skin side up).
• Let stand for around 30 minutes.
• Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
• Drizzle the melted butter on top of the chicken pieces.
• Bake until crisp and golden brown about 45-50 minutes.

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
• Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
• In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
• Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

Steps:

• In a large bowl (large enough to hold the chicken pieces) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon salt and about 1/2 teaspoon black pepper.
• Add in sliced onion and chicken pieces; turn to coat/mix well.
• Cover and refrigerate for a minimum of 4 hours or up 24 hours, turning occasionally (I marinaded the chicken in the morning and baked it for dinner).
• Place a cookie rack on a foil-lined 15x10-inch baking sheet (I was able to get 11 pieces of chicken on one rack).
• In a bowl mix together dry breadcrumbs, Parmesan cheese, flour, thyme spice, paprika, cayenne pepper, 1-1/2 teaspoon seasoned salt salt and garlic powder.
• Remove the chicken pieces from marinade, allowing any excess marinade to drip off the chicken.
• Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
• Arrange chicken (skin-side up) on rack or racks on the baking sheets.
• Let chicken stand for 30 minutes, NO more NO less!.
• Set oven to 425°F (bottom oven rack).
• Drizzle the melted butter over the chicken pieces.
• Bake until crisp, golden and cook through About 45 minutes (might take a little longer).

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
• Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
• Place racks on 2 large rimmed baking sheets.
• Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
• Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
• Arrange chicken, skin side up, on racks on baking sheets.
• Let stand 30 minutes.
• Preheat oven to 425°F Drizzle butter over chicken.
• Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
• Serve warm or at room temperature.