CRISPY OVEN FRIED CHICKEN
Everyone will love this crispy oven fried chicken recipe - it's so simple to make but so full of flavor! We love to serve it with potato wedges or mac and cheese, or add your family's favorite sides for an all-around comforting meal.
Provided by Nora from Savory Nothings
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
- Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
- Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well - press the breading well on the chicken to make it stick.
- Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray - leave enough space in between, I usually bake it in two batches.
- Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.
Nutrition Facts : ServingSize 1 serving, Calories 436 kcal, Carbohydrate 21 g, Protein 52 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 181 mg, Sodium 836 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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
OVEN-FRIED CHICKEN MADRAS
Make and share this Oven-Fried Chicken Madras recipe from Food.com.
Provided by JenSmith
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For chicken: Preheat oven to 400°F.
- In a shallow bowl, mix the yogurt and curry powder.
- On a sheet of wax paper (or another shallow bowl), mix the pistachios, bread crumbs, mint, salt and pepper.
- Dip chicken in yogurt mixture, then roll in pistachio mixture, coating well.
- Lightly coat chicken iwth cooking spray; arrange in a baking pan sprayed with cooking spray.
- Bake for 30 minutes or until fork-tender.
- Garnish with cilantro and mint sprigs and serve with Yogurt-Pistachio Sauce.
- For Yogurt-Pistachio Sauce: Mix together all ingredients and serve.
Nutrition Facts : Calories 350.2, Fat 11.8, SaturatedFat 1.8, Cholesterol 70.1, Sodium 679.8, Carbohydrate 22.7, Fiber 3.1, Sugar 8.8, Protein 38.2
OVEN FRIED CHICKEN II
Make and share this Oven Fried Chicken II recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450
- Combine all dry ingredients in a plastic bag.
- Wash your chicken and shake off excess water.
- Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven.
- Turn pieces over after about 20 minutes.
- Continue baking until crisp and browned.
Nutrition Facts : Calories 178.3, Fat 7, SaturatedFat 1.9, Cholesterol 44, Sodium 623, Carbohydrate 12.3, Fiber 0.6, Sugar 0.1, Protein 15.3
OVEN-FRIED CHICKEN
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about a third. Whole-wheat breading adds a little fiber to an already-healthier oven-fried chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
- Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
- Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
- Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.
Nutrition Facts : Calories 385 g, Fat 17 g, Fiber 2 g, Protein 40 g
CHICKEN MADRAS
Love making curries from scratch and this is a really simple, tasty one. It has tomato paste and water, which could probably be substituted with tinned tomatoes and some salt, but I have not yet done so. Serve with rice, naan, yoghurt & a dahl or veggie curry if you have the inclination. I often just add zucchini and/or capsicum to this recipe to give it some veg.
Provided by Kel Adel
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
- Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
- Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
- Add tomato puree and lemon juice and stir.
- Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
- Serve with more coriander.
Nutrition Facts : Calories 500.5, Fat 32.6, SaturatedFat 7.8, Cholesterol 126, Sodium 164.3, Carbohydrate 24.6, Fiber 4.8, Sugar 11.4, Protein 29.7
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5/5 (9)Total Time 50 minsCategory Main, Main CourseCalories 698 per serving
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