Kellys Oven Fried Chicken Recipes

OVEN FRIED CHICKEN II

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!

PAT AND GINA'S OVEN FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
• Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
• Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
• Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

EASY OVEN-FRIED CHICKEN BREASTS

Steps:

• Heat oven to 425 degrees.
• Melt Crisco in a 13" x 9" baking pan.
• Combine flour, paprika, salt and pepper in a bag.
• Shake chicken pieces, one at a time, in bag to coat with flour mixture.
• Place chicken skin side down in baking pan.
• Bake, uncovered, 30 minutes.
• Turn chicken.
• Bake 30 minutes longer.

KELLY'S OVEN FRIED CHICKEN

Steps:

• Rinse chicken in cold water, set aside. Combine flour, salt and pepper in a wide mouthed mixing bowl, set aside. Beat the eggs with the water in a deep dish and add herbs to the mixture.
• Dip chicken pieces into the flour, coating thoroughly. Dip coated chicken into egg mixture and then return to the flour for a second coating. Place chicken into a 13x9 pan making sure there is no overlap.
• Bake 1 hour or until crust is golden brown and juice runs clear.