Oven Fried Chile Chicken Recipes

EASY OVEN-FRIED CHICKEN

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).

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!

OVEN-FRIED CHIPOTLE CHILI CHICKEN

Steps:

• In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
• In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.

OVEN-"FRIED" PARMESAN CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
• Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

EASY OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, salt, paprika, and pepper in a shallow bowl.
• Rinse off chicken pieces and coat in four mixture.
• Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
• Place coated chicken pieces (skin side down) in dish.
• Cook uncovered for 30 minutes.
• Turn chicken; cook uncovered about 30 minutes longer.

OVEN-FRIED CHIPOTLE CHILI CHICKEN

Steps:

• In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth.
• Arrange the chicken pieces in one layer on a baking pan and coat them completely with the mayonnaise mixture.
• Chill the chicken, covered, for at least 1 hour or overnight.
• In a large bowl combine the panko or tortilla crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly.
• Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F.
• oven, turning them once carefully, for 30 minutes.
• Reduce the temperature to 375°F.
• and bake the chicken for 10 to 20 minutes more, or until it is cooked through.