Bonnies Twice Cooked Oven Fried Chicken Recipes

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OVEN FRIED CHICKEN II



Oven Fried Chicken II image

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

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

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

BONNIE'S TWICE BAKED BARBECUED CHICKEN



BONNIE'S TWICE BAKED BARBECUED CHICKEN image

This is an easy and very tasty twice baked barbecued chicken recipe. The chicken is brined first to ensure the meat is tender, and then lightly browned in butter, and then covered with a delicious barbecue sauce that you make yourself. It is so tender and moist that you will want to fix it this way often. I am happy to share this...

Provided by BonniE !

Categories     Chicken

Time 3h

Number Of Ingredients 20

BRINE
2 chicken drumsticks, 6 thighs or whatever you like, skinless
enough water and 1/2 cup kosher salt to cover and brine the chicken
SAUTE CHICKEN
1 cup unsifted flour
3 tablespoons butter for browning chicken
MAKE SAUCE
1 1/2 cups catsup
1/4 cup light brown sugar
1 teaspoon red wine vinegar
2 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon celery seed
1/4 teaspoon frank's hot sauce
1/4 1/8 teaspoon paprika
1/4 cup water

Steps:

  • 1. BRINE THE CHICKEN Cut your chicken into serving pieces, remove skin. Leave bone in. Cut a couple of slashes at an angle across the top of each piece about 1 1/2 inches apart almost to the bone. Here is how to brine the chicken. It is very easy to do. All you need is the kosher salt and enough water to cover the chicken pieces. (not table salt) I use a large plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine ONLY a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator.
  • 2. FIRST BAKING Preheat your oven to 350 degrees. Take a plastic bag, put in the one cup of flour and 1 teaspoon of salt. Mix well. Add chicken, a few pieces at a time, shake to coat. Then lightly brown the chicken pieces and place them slash side up in a deep dish sprayed with Pam. At least 13x9. (I use a deep lasagna dish as in the photo) Bake in the oven for 20 minutes.
  • 3. MAKE THE SAUCE Meanwhile, in a small saucepan, heat the ingredients for the sauce and keep it hot until the chicken has baked.
  • 4. SECOND BAKING When the chicken has finished baking, remove the chicken to the stove, and pour the pan of simmering sauce directly over the chicken, taking care to cover evenly. Return the dish to the oven, and bake for 30 minutes more until it is bubbling and starting to brown. I cover with a tent of foil until ready to serve.
  • 5. Cook's Tip: I encourage you to not skip the brining step as it makes the meat fork tender and juicy. Enjoy!

BONNIE'S POPEYE'S FRIED CHICKEN



BONNIE'S POPEYE'S FRIED CHICKEN image

Popeye's Chicken is loved by most everyone. This is an easy-to-prepare fried chicken recipe. Two-step method makes it crunchy and delicious! We enjoy it. Hope you do, too! Enjoy! Photo by Jon Sullivan

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chicken

Number Of Ingredients 16

4 - pounds cut up chicken for frying
1ST. BOWL
3 - cups self-rising flour
1 - cup cornstarch
3 - tablespoons seasoned salt
2 - tablespoons paprika
1 - teaspoon baking soda
1 - package spaghetti sauce mix (1/2 oz)
1 - package dry italian salad dressing mix (1 1/2 oz)
1 - package onion soup mix (1/2 oz)
3 - tablespoons sugar
2ND. BOWL
3 - cups corn flakes, crushed slightly
3RD. BOWL
2 - eggs, well beaten
1/4 - cup cold water

Steps:

  • COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
  • Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
  • Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
  • Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
  • Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
  • Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.

TWICE-FRIED CHICKEN



Twice-Fried Chicken image

Chef Michael Solomonov fries his famous chicken Korean-style! That means it's thinly battered, then fried twice for an extra-crunchy crust with very juicy meat. (Note: The double-frying method also means the the first fry can happen up to a day in advance before serving.)

Provided by Michael Solomonov

Categories     main-dish

Time 5h20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons kosher salt
2 teaspoons mustard powder
4 teaspoons onion powder
1 whole chicken (about 4 lbs), cut into 10 pieces; or use pre-cut chicken
1 1/2 cups cornstarch
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 3/4 cups cold water, plus more as needed
1 quart canola oil, plus more as needed, depending on size of pot

Steps:

  • Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
  • Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
  • Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
  • First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
  • After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
  • Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

BONNIE'S TWICE COOKED OVEN FRIED CHICKEN



Bonnie's Twice Cooked Oven Fried Chicken image

This is my sisters recipe and it is our absolute favorite fried chicken. Prep time includes soaking the chicken The weight for the cicken is approximate. I just use a whole cut up chicken

Provided by wicked cook 46

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 lbs chicken pieces
1 teaspoon salt
1/4 teaspoon curry powder (I always add more)
2 teaspoons black pepper
1/2 cup flour
1/4 cup whole wheat flour
1 tablespoon cornmeal
1 teaspoon dry mustard
oil (for frying)

Steps:

  • Soak chicken in cold salted water for an hour.
  • Remove and pat dry.
  • Combine all ingredients in a bowl or bag.
  • Toss in chicken and coat well.
  • Put about an inch of oil in heavy pan .
  • fry chicken for about 10 minutes on each side to brown.
  • Place on a foil lined baking sheet.
  • Bake at 350 F approximatly 25 minutes or until juices run clear.

Nutrition Facts : Calories 985.2, Fat 63, SaturatedFat 17.9, Cholesterol 310.5, Sodium 872.7, Carbohydrate 19.7, Fiber 1.8, Sugar 0.1, Protein 80

LOW-FAT OVEN-FRIED CHICKEN



Low-Fat Oven-Fried Chicken image

I found this tender, tasty chicken recipe in a recent issue of Cooking Light. It is tender inside with a nice crisp crust! Prep time includes 1 hour of marinating time.

Provided by SharleneW

Categories     Chicken Thigh & Leg

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup low-fat buttermilk
2 chicken breast halves, skinned (about 1 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 chicken thighs, skinned (about 1/2 pound)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
cooking spray

Steps:

  • Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
  • Preheat oven to 450°F.
  • Combine flour and seasonings in another large plastic bag.
  • Remove chicken from first bag (discarding marinade) and shake in flour mixture one piece at a time.
  • Shake off excess flour.
  • Place chicken pieces on a baking sheet lined with parchment paper.
  • Lightly coat chicken with cooking spray.
  • Bake for 35 minutes or until done, turning after 20 minutes.

OVEN-BAKED FRIED CHICKEN



Oven-Baked Fried Chicken image

This recipe reminds me of the wonderful, crispy fried chicken my mother used to make for Sunday dinner. Flaxseed, olive oil and skinless chicken make it a healthier version.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 7

1/2 cup canola oil
1/2 cup grated Parmesan cheese
1/2 cup crushed cornflakes
1/2 cup ground flaxseed
2 teaspoons seasoned salt
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), skin removed

Steps:

  • Place olive oil in a shallow bowl. In another shallow bowl, combine the Parmesan cheese, cornflake crumbs, flaxseed, seasoned salt and pepper. Dip chicken into oil, then coat with crumb mixture. , Arrange chicken in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 40-45 minutes or until chicken juices run clear.

Nutrition Facts : Calories 641 calories, Fat 47g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 1127mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 5g fiber), Protein 45g protein.

MOIST OVEN FRIED CHICKEN



Moist Oven Fried Chicken image

Yummy and much healthier than deep-fried chicken. Prep time includes marinating in the moist coating.

Provided by Parsley

Categories     Chicken Breast

Time 5h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs skinless chicken pieces
3/4 cup mayonnaise, can use lowfat but not fat free
1 tablespoon lemon juice
1/4-1/2 teaspoon salt, to taste
1 teaspoon Worcestershire sauce
1/8-1/4 teaspoon hot sauce, to taste
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon sweet paprika
1 1/2 cups crushed corn flakes
2 tablespoons chopped parsley

Steps:

  • In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
  • Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
  • After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
  • Preheat oven to 350 degrees Fahrenheit.
  • Place crushed corn flakes and parsley in a shallow dish; mix well.
  • Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
  • Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.

Nutrition Facts : Calories 241.6, Fat 12.5, SaturatedFat 2.1, Cholesterol 65.1, Sodium 432.2, Carbohydrate 13.9, Fiber 0.3, Sugar 2.9, Protein 18.4

TWICE COOKED CHICKEN



Twice Cooked Chicken image

Make and share this Twice Cooked Chicken recipe from Food.com.

Provided by Lori 13

Categories     Whole Chicken

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 4

1 (3 -4 lb) broiler-fryer chickens
1/4 cup salt
1/2 cup dried chinese date (jujubes)
soy sauce

Steps:

  • Rub chicken all over with salt. Rinse. Place in pot over a pot filled with water.
  • Add the jujubes.
  • Steam 3 hours, replenishing water often.
  • Remove skin. Flake meat.
  • Mix with jujubes, any acumulated juices and soy sauce in bowls.
  • YUM!

Nutrition Facts : Calories 732.1, Fat 51.3, SaturatedFat 14.7, Cholesterol 255.4, Sodium 7311.7, Protein 63.3

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