Root Beer Oven Fried Chicken Recipes

ROOT BEER CAN CHICKEN

Steps:

• Preheat grill over high heat until it reaches 325 degrees then turn down to medium-high to maintain temperature. Combine all rub ingredients in a small bowl then mix to combine.
• Pour out half the can of root beer then add 1 teaspoon rub mixture into the can while holding it over the sink as it will foam and over flow a bit. Place root beer can on a plate then set aside.
• Pat chicken dry with paper towels then rub all over with oil. Season the inside with a couple big pinches of the rub then season the outside (may not need it all.) Place chicken over root beer can then transfer to the grill over indirect heat - meaning don't place the chicken directly over the flame.
• Put the lid down then grill for 45 minutes - 1 hour and 15 minutes, or until an instant-read thermometer placed into the thickest part of the breast reads 160-165 degrees, keeping the temperature between 325 and 340 degrees during cooking time (it doesn't have to be precise.) Do not lift the lid for at least the first 40 minutes as the grill will take a long time to heat back up.
• Use tongs to transfer the chicken and root beer can to a plate then let rest for 5 minutes before slicing and serving. Be very careful as the root beer can will be HOT!

OVEN BEER CAN CHICKEN

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

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!

SLOW COOKER ROOT BEER CHICKEN WINGS RECIPE BY TASTY

Steps:

• Season chicken wings with salt and pepper.
• Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. Cover, cook on low for 4 hours.
• Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle on some brown sugar. Place under broiler for 8 -10 minutes.
• Enjoy!

ROOT BEER GLAZED CHICKEN

Steps:

• Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

ROOT BEER CHICKEN

Steps:

• Preheat the oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
• Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
• In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
• Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.

TANGY ROOT BEER CAN CHICKEN

Steps:

• Combine 1 can of the root beer, the vinegar, molasses, mustard, soy sauce, ginger slices, 1/4 teaspoon salt, and a few grinds of pepper in a small saucepan. Bring to a simmer over medium heat; adjust the heat and simmer until the mixture is syrupy and coats the back of a spoon, 15 to 20 minutes. Remove the ginger and whisk in the lemon juice. Let cool to room temperature. (The glaze can be made a day ahead.)
• Preheat the grill. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed over charcoal brickets to one side of the grill. Set up a drip pan on the other side to avoid flare-ups.
• Meanwhile, pat the chicken dry inside and out with paper towels, then season inside and out with salt and pepper.
• Pour out about a 1/4 cup of the root beer from the second can. Place the large opening of the chicken right over the can (the can should be well inside the cavity of the bird), making sure that the legs are positioned straight out. Tuck the wings behind the back of the chicken. Carefully place the chicken over the indirect-heat spot on the grill, balancing it on its two legs and the root beer can like a tripod. Cover the grill and cook until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes with the grill heat maintained at around 350 degrees F. Uncover the grill and brush the chicken all over with about one-third of the root beer glaze. Cover and continue to cook until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
• Carefully remove the chicken from the grill with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side.
• Oven method: Position an oven rack in the bottom third of the oven and preheat to 450 degrees F. Put the chicken-on-a-can on a baking sheet, balancing on its two legs and the can like a tripod, and transfer to the oven. Turn the temperature down to 375 degrees F. Roast until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes. Brush the chicken all over with about one-third of the root beer glaze. Continue to roast until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
• Carefully remove the chicken from the oven with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side.

OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK

Steps:

• In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
• Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
• In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
• Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
• Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
• Serve chicken hot, room temperature or cold.

ROOT BEER-OVEN FRIED CHICKEN?

Steps:

• 1. Pour the root beer,brown sugar and pepper into a resealable plastic bag.Add the chicken breasts,coat with the marinade,squeeze out excess air,and seal the bag.Marinate in the refrigerated for at least 1 hour.
• 2. Preheat oven to 350 degrees F.Sprayed a baking sheet with cooking spray.
• 3. In a medium bowl,combine flour and italian seasoning,mix well with a fork.
• 4. Place the cornflake cereal in another resealable plastic bag and crush them into fine crumbs.Add panko bread crumbs and thymes,and mix thoroughly.
• 5. Remove the chicken pieces from marinade,pour the marinade into the large mixing bowl and set aside.
• 6. Dip the chicken pieces with flour mixture and mix well,and dip them dip them back into remaining marinade.
• 7. Place them into the bag of cornflake crumbs mixture and shake to coat well.
• 8. Place the chicken breasts on the prepared baking sheet.Bake in the preheated oven for 30 to 40 minutes,until chicken juices run clear and the top is browned and crunchy.