OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
- Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
- Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
- Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.
FRIED CHICKEN
Fried chicken, while involved, is worth the effort. This basic fried chicken recipe is sure to delight even the most of discerning palettes. Serve it alongside any number of side dishes for an unforgettable homemade meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 6h40m
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.
- In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight.
- Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne.
- Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.
- Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking. Transfer to a wire rack set on a rimmed baking sheet; season with sea salt. Serve warm or at room temperature.
CLASSIC FRIED CHICKEN
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h45m
Number Of Ingredients 6
Steps:
- In a wide, shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 1/4 cups flour mixture to an airtight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours (or up to overnight).
- Place a wire rack on a rimmed baking sheet lined with paper towels. In a large cast-iron or other heavy skillet, heat oil to 350 degrees over medium (a small cube of bread should brown in less than 1 minute). Transfer reserved flour mixture to a wide, shallow dish. In batches, lift chicken from buttermilk, letting excess drip off, and dredge in flour mixture.
- Fry chicken until golden brown and cooked through, 16 to 20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.
Nutrition Facts : Calories 750 g, Fat 33 g, Fiber 1 g, Protein 58 g
PERFECT FRIED CHICKEN
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
- Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
- One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
- Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
- Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
- Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).
MOIST OVEN FRIED CHICKEN
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
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
BUTTERMILK OVEN FRIED CHICKEN (MARTHA STEWART) RECIPE - (1/5)
Provided by Michelle1225
Number Of Ingredients 5
Steps:
- Using a paper towel to grip, remove skin from chicken (or save time and buy the boneless, skinless type). In a gallon plastic bag with zip seal toss chicken with buttermilk and garlic. Add salt and pepper if you wish. Marinate at room temperature for 30 minutes or refigerate up to 12 hours. Preheat oven to 425 degrees. Put some breadcrumbs into a shallow dish. Working with one piece at a time, lift chicken from buttermilk (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer a baking sheet with a rack on top. Bake, without turning, until cooked through, 30 to 40 minutes. Tentiing with foil if browning too quickly.
BUFFALO CHICKEN BREASTS
A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving them with the crunchy contrast of celery and blue cheese salad makes this easy weeknight dinner a complete and total touchdown.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
- Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
- Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.
OVEN FRIED CHICKEN - MARTHA STEWART LIVING
Make and share this Oven Fried Chicken - Martha Stewart Living recipe from Food.com.
Provided by strobotron
Categories Whole Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix eggs, Tabasco, onion, and garlic in a large bowl or baking dish. Add chicken and toss well too coat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 450°F Place a rimmed baking sheet on center rack.
- Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade and roll each piece in flour mixture, shaking off excess. Discard marinade.
- Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil and bake, brushing tops every 10 minutes until chicken is dark golden brown (30 - 40 minutes more).
- Transfer chicken to a wire rack and allow to cool slightly. Serve.
Nutrition Facts : Calories 975, Fat 70.5, SaturatedFat 18.2, Cholesterol 383.3, Sodium 788, Carbohydrate 17.3, Fiber 1.5, Sugar 1.4, Protein 64.2
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