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
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
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
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
" KICKED UP" OVEN FRIED CHICKEN
I make mine on one cookie rack placed on a baking sheet but I'm sure that the chicken could still be great placed directly on a foil-lined baking sheet, although I don't think it would be as crispy. Plan ahead the chicken needs to soak in the buttermilk for a minimum of 4 hours or overnight. If you like a lot of heat then use 2 tablespoons of hot pepper sauce, or you can omit the hot pepper sauce completely, but I suggest adding it in, it really brings out the kick in this chicken---- you will *love* this recipe, I know my family does! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 5h45m
Yield 12 chicken pieces
Number Of Ingredients 17
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).
Nutrition Facts : Calories 215, Fat 11.4, SaturatedFat 4.4, Cholesterol 16.3, Sodium 374.9, Carbohydrate 21.7, Fiber 1.6, Sugar 3.5, Protein 6.7
SPICED UP, OVEN-FRIED CHICKEN
Provided by Sheila Lukins
Categories Chicken Bake Picnic Kid-Friendly Dinner Spice Potluck Parade Small Plates
Number Of Ingredients 8
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.
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