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
SUNNY'S SPICY BUTTERMILK FRIED CHICKEN AND WAFFLES
Provided by Sunny Anderson
Categories main-dish
Time 7h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours.
- In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature.
- In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken.
- For the waffles: Preheat the oven to 200 degrees F.
- In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter.
- Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray.
- Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup.
FRIED CHICKEN AND WAFFLES
Provided by Giada De Laurentiis
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes.
- Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
- In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
- For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter.
- Serve the chicken and waffles hot, with maple syrup and butter.
OVEN FRIED CHICKEN AND WAFFLES RECIPE - (3.5/5)
Provided by nekmor
Number Of Ingredients 27
Steps:
- Chicken Directions: Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour, cornmeal, salt, black pepper, and red pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Place one piece of chicken in the bag and toss to coat. Shake off excess flour and place the chicken on the prepared rack. Repeat with remaining chicken breasts. Discard any leftover flour mixture and buttermilk marinade. Lightly coat chicken with cooking spray. Bake at 425°F for 30 minutes; turn the pan and bake 20 minutes longer, or until chicken is brown and crispy. Servings: 4 Prep Time: 45 minutes (including marinating time) Cook Time: 50 minutes Total Time: 1 hour 35 minutes Waffle Directions: Preheat the waffle iron to medium-high heat. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, vanilla and eggs; add the flour mixture, and mix until batter is combined. Do not over mix - there should still be some lumps. Spray preheated waffle iron with cooking spray. Using a soup ladle, spoon a ladle full of batter into the waffle iron and close the lid. Cook until golden brown about 4-5 minutes. Serve immediately or keep warm for a few minutes in a low heated oven. Note: If the waffles are getting dark brown, turn down the heat on the iron. If they're pale, increase the heat, or let them cook a bit longer. Servings: 8 waffles Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Maple Gravy Directions: Heat butter in a heavy pan over medium heat. Add Wondra® flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock. Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes). Season with salt and pepper to taste, then stir in syrup. Reduce heat to low until ready to serve. Servings: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
SHEET-PAN CHICKEN AND WAFFLES
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Toss the chicken pieces with the sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside.
- Put the cornflakes in a shallow dish and stir in the olive oil, 1 tablespoon thyme and a pinch each of salt and black pepper. Coat the chicken in the cornflake mixture, pressing to adhere. Place on the prepared pan and lightly coat with more cooking spray. Bake until lightly browned on top, about 15 minutes.
- Meanwhile, mix the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper and set aside.
- Remove the baking sheet from the oven and move the chicken to one side. Arrange the waffles in two rows on the other side of the pan, overlapping them. Bake, flipping and rotating the waffles halfway through, until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the waffles are toasted and hot, 10 to 15 minutes.
- Spread the lemon-thyme butter evenly over the waffles. Serve the chicken and waffles with maple syrup.
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OVEN-FRIED CHICKEN WITH WAFFLES AND WHITE GRAVY
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5/5 (1)Category BreakfastCuisine SouthernTotal Time 1 hr
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
- In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.
- Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
OVEN-FRIED CHICKEN AND WAFFLES WITH MAPLE GRAVY - THE …
From thebakermama.com
Servings 4Estimated Reading Time 6 minsCategory MainTotal Time 2 hrs 20 mins
- Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat butter in a heavy pan over medium heat. Add flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock.
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