SPICY OVEN-FRIED CHICKEN
Plan ahead the chicken needs to marinate for 8 hours or up to 24 hours. Although I have used 2 tablespoons Louisana hot sauce, you can add in more if desired, trust me the chicken will not be overly spicy!
Provided by Kittencalrecipezazz
Categories Chicken
Time 8h45m
Yield 10 chicken pieces
Number Of Ingredients 18
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.
BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN
I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat.
Provided by Mrs Goodall
Categories Chicken
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 283.3, Fat 18.1, SaturatedFat 6.4, Cholesterol 22.2, Sodium 1341.1, Carbohydrate 23.3, Fiber 1.9, Sugar 4.9, Protein 7.5
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
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
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.
SPICY OVEN FRIED CHICKEN
Make and share this Spicy Oven Fried Chicken recipe from Food.com.
Provided by Claire312
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
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.
SOUTHERN OVEN FRIED CHICKEN
Make and share this Southern Oven Fried Chicken recipe from Food.com.
Provided by Loves Food
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Take chicken pieces and remove skin.
- Mix hot sauce and milk in a bowl.
- Take chicken and soak in milk mixture for about 1/2 hour.
- In a medium bowl put corn flake crumbs, garlic powder, onion powder, pepper, and paprika; mix until well combined.
- Preheat oven to 350°F.
- Line a cookie sheet with tin foil sprayed with Pam.
- Coat chicken with crumb mixture and press chicken hard to get that corn flake mixture adhered to it.
- Place chicken on cookie sheet and spray Pam on each piece of chicken.
- Put in oven and bake for 1 1/2 hour or until golden brown and crispy.
- Serve with sugar snap peas, buttermilk biscuits and country gravy.
- Enjoy!
Nutrition Facts : Calories 110.3, Fat 2.7, SaturatedFat 1.5, Cholesterol 8.5, Sodium 110.8, Carbohydrate 19.3, Fiber 1.8, Sugar 3.6, Protein 4.1
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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- 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.
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