Slow Cooked Oven Fried Chicken Recipes

SLOW-COOKED OVEN-BAKED BBQ CHICKEN

Steps:

• Gather the ingredients.
• Preheat the oven to 300 F. Line a rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
• In a nonreactive saucepan , make the sauce by combining all of the ingredients except the drumsticks: ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, mustard, Tabasco sauce, rub, and pepper. Slowly bring it to a boil over medium-high heat, stirring frequently.
• Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, about 10 to 15 minutes.
• Place chicken drumsticks into a large bowl, and pour some sauce over them. Toss the chicken in the sauce until well coated.
• Using ​ tongs , transfer the chicken to the prepared baking sheet, leaving any remaining sauce in the bowl. Make sure the drumsticks aren't touching.
• Bake for 1 1/4 to 1 1/2 hours, basting once midway through the baking time with the remaining sauce in the bowl.
• Bake until the chicken is fully cooked through and the outside has a nice glaze. Serve hot or at room temperature and enjoy.

FOOLPROOF SLOW ROAST CHICKEN

Steps:

• Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
• Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
• Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

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 ROASTED FRIED CHICKEN

Steps:

• Preheat the oven to 175 degrees F. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well. For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.

SLOW COOKED OVEN FRIED CHICKEN

Steps:

• In a blender, combine soy sauce, sugar, honey or molasses, pepper, garlic, and ginger. Set aside.
• In a 10 by 12 inch foil lined pan place still frozen chicken (wings). Pour blended mixture over chicken (wings).
• Place on center rack and bake at 250 degrees for 2 to 2 1/2 hours turning and basting every 30 to 40 minutes. When chicken (wings) are done they will be tender.
• Remove from sauce and serve immedeitly or keep warm in a crock pot.

OVEN FRIED CHICKEN

Steps:

• Preheat the oven to 250 degrees F.
• In a bowl, blend the grapeseed oil, salt and pepper, mixing well. Add the cut chicken and again blend well, tossing the oil to coat the chicken.
• Next, place the chicken on a nonstick baking pan and bake until the chicken reaches 165 degrees F, about 30 minutes. Once the chicken is cooked, remove from the oven and cool on the counter.
• During cooling, heat the vegetable oil to 375 degrees F in a fryer or in a deep pot on the stove. Mix the flour with the salt and pepper blend. Once the oil is heated, in a large bowl, toss the cooked chicken with the seasoned flour, ensuring to coat the chicken. Once the chicken is coated, tap off any excess flour, and then place in the fryer to warm the chicken and create a crust.
• Cook for 4 to 5 minutes, and then remove from the fryer and place on paper towels to allow any excess oil to drain. Before serving, you can add additional seasoning to the cooked chicken if desired.

SLOW ROASTED FRIED CHICKEN

Steps:

• Preheat the oven to 175 degrees F.
• For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
• For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool.
• Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.

CROCK POT FRIED CHICKEN

Steps:

• Combine all the spices and the flour in a freezer bag or in a shallow dish. Dredge each chicken piece well, and plop into your crockpot. I used the shallow dish method, because we were out of freezer bags.
• When all the chicken is in the crock, pour 1/4 cup of melted butter over it.
• Cook on high for 6 hours or on low for 8-10 hours.