Oven Fried Corn Muffin Chicken Recipes

RANCH OVEN FRIED CHICKEN

Steps:

• Preheat oven to 400° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
• Pour salad dressing into a medium bowl.
• In a large, shallow dish, combine bread crumbs, Corn Flakes crumbs, sugar, paprika, onion powder, garlic powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated (the crumbs will almost look like wet sand).
• Pat the chicken dry; season with kosher salt and pepper.
• Coat chicken pieces in Ranch salad dressing. I like a thin layer of the dressing, so I use a brush to coat the chicken. If it's easier, you can also just dip the chicken directly in the Ranch, then shake off any excess. Coat chicken with Corn Flakes mixture, pressing gently to help adhere.
• Arrange chicken on prepared wire rack. Bake for about 40-50 minutes, or until chicken reaches an internal temperature of 165° F. Check the chicken after the first 20 minutes - if the breading starts to get too dark, tent loosely with foil for the remainder of the cooking time. If you're using bone-in chicken breasts, you will need to bake them for longer.

BUTTERMILK RANCH OVEN-FRIED CHICKEN

Steps:

• Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag.
• Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour.
• Preheat the oven to 425F.
• Spay a large baking sheet with cooking spray and set aside.
• Combine corn muffin mix and seasonings in a shallow bowl.
• Remove the chicken pieces one at a time and shake off the excess buttermilk.
• Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet.
• Repeat for remaining chicken pieces.
• Lightly spray the top of each piece of chicken with cooking spray.
• Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes and if the coating is turning too brown, just place a piece of foil lightly over the top of the chicken to prevent further browning.

CORNMEAL OVEN FRIED CHICKEN

Steps:

• Prep: Preheat the oven to 410°F. Place a dark-colored baking sheet or pan in the oven to heat up (you want it to get really hot).
• Make egg mix: In a medium bowl, whisk together the egg and the buttermilk.
• Make dry mix: In a separate bowl, mix the flour, cornmeal, baking powder and seasoning together.
• Coat chicken: Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
• Put chicken on pan: Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray. Make sure there's butter underneath every chicken piece, or it will stick! Add more butter if it's not enough to cover your pan!
• Bake chicken: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). IF THE CHICKEN STICKS: Do NOT just flip it! Use a spatula to carefully loosen it from the pan, then flip. Otherwise the breading will fall off. Finish by broiling the chicken until it turns golden brown and crispy.

OVEN FRIED CORN MUFFIN CHICKEN

Steps:

• Preheat oven to 425.
• Coat jellyroll pan with cooking spray.
• Pour buttermilk into bowl.
• In separate bowl combine dry muffin mix and next 6 ingredients.
• Dip chicken in buttermilk, then coat with breadcrumb mixture.
• Place on pan and spray chicken with cooking spray.
• Bake 40 to 50 minutes.

CORNBREAD CHICKEN

Steps:

• In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

CORNBREAD CRUSTED CHICKEN

Steps:

• In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
• Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Heat oven to 400°F. Spray rack in broiler pan with cooking spray.
• In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.
• Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Position rack in upper 1/3 of oven.
• Preheat to 350°F.
• Remove chicken skin, if desired.
• Lightly oil a baking sheet.
• Rinse chicken and pat dry.
• season with salt and black pepper.
• Whisk eggs and milk together in a large bowl.
• Combine corn flakes, salt, and pepper in a shallow bowl.
• Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
• Arrange the chicken, skin side up, on the greased cookie sheet.
• At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
• Bake until the chicken is golden and crisp, about 45 to 60 minutes.
• Serve immediately.

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST

Steps:

• Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
• 2 to 3 tablespoons melted butter
• Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

CORNMEAL OVEN-FRIED CHICKEN

Steps:

• In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.