Take Along Oven Fried Chicken Recipes

OVEN FRIED CHICKEN

Steps:

• Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
• Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
• Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
• Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
• Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
• Nutritional analysis of 1/2 of total recipe for breading mixture
• Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg
• Nutritional analysis per serving of chicken
• Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g;
• Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg

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 CHICKEN

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

OVEN FRIED CHICKEN III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
• Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.