Smoky Oven Fried Chicken Recipe By Tasty Recipes

SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
• Coat the chicken in flour, then egg, and finally seasoned Panko.
• Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
• Place each coated piece of chicken skin side down in the butter.
• Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
• Enjoy!

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!

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, slice each chicken breast into strips.
• In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
• Preheat oven to 425˚F (220˚C).
• In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
• Dip the chicken strips in the panko mixture, ensuring they are fully coated.
• Line a rimmed baking sheet with parchment paper and brush with canola oil.
• Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
• Transfer the chicken to a paper towel-lined plate to remove extra grease.
• Enjoy!

SMOKY OVEN-FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
• Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
• In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
• Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
• Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
• Enjoy!

SMOKED FRIED CHICKEN

Steps:

• For the BBQ Seasoning: Stir together granulated garlic, salt, pepper, paprika and granulated sugar in a bowl.
• For Arnold's Alabama white sauce: Combine mayonnaise, buttermilk, Parmesan, vinegar, granulated garlic, horseradish, lemon juice, mustard, hot sauce, Worcestershire, granulated sugar, pepper, garlic and 1 tablespoon BBQ seasoning in a food processor. Blend until fully combined, about 30 seconds. Let sit overnight, refrigerated, for best flavor.
• For the BBQ smoked fried chicken: Preheat a smoker for cooking with cherry wood.
• Rub 1/2 chicken with some of the BBQ seasoning on both sides. Smoke with cherry wood until internal temperature reaches 130 degrees F. Cover with margarine and rub both sides with more BBQ seasoning and wrap in aluminum foil. Place back on smoker until temperature reaches 165 degrees F. Remove from smoker and leave in foil to confit in fat overnight.
• For Arnold's hot sauce: Bring hot sauce, corn syrup, honey, granulated sugar, granulated garlic, sriracha, paprika, brown sugar, cayenne, white pepper and 1/4 cup BBQ seasoning to a slow simmer in a saucepan, and simmer, stirring, for 10 minutes. Let cool.
• For the Spanish rice: Melt margarine in a saucepan and add onions. Saute until onions are translucent. Add rice and cook, stirring, until rice gets a little brown. Add tomatoes and celery and cook until soft. Add chicken broth and stir once. Bring to a boil, then reduce heat to a simmer. Cook until liquid has almost disappeared, then stir once and cook, covered, for about 5 more minutes. Add salt to taste.
• For the BBQ smoked fried chicken: Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
• Fry chicken for 7 minutes. Serve on Spanish rice, covered in Alabama white sauce and Arnold's hot sauce.

CHEDDAR OVEN FRIED CHICKEN RECIPE BY TASTY

Steps:

• Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
• In a separate bowl, beat eggs until smooth.
• Roll each chicken piece into flour and then coat into eggs.
• Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
• Arrange chicken pieces on a parchment-lined baking sheet.
• Preheat oven to 425°F (220°C).
• In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
• Arrange vegetables on parchment-lined baking sheet.
• Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
• Top chicken with parsley and serve.
• Enjoy!