5 Star Oven Fried Chicken Food

OVEN-FRIED CHICKEN

Steps:

• Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
• Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
• Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
• Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

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!

5 STAR OVEN FRIED CHICKEN

Steps:

• 1. Heat oven to 400ºF. Spray cookie sheet with cooking spray.
• 2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
• 3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
• 4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

(WEB EXCLUSIVE) ROUND 2 RECIPE: OVEN BAKED FRIED CHICKEN

Steps:

• In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes.
• Preheat oven to 350 degrees F.
• In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.

CRISPY OVEN-FRIED M-80 CHICKEN WINGS

Steps:

• For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
• Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
• Preheat the oven to 425 degrees F.
• Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
• For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
• Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!

OVEN-FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

FRIED CHICKEN

Steps:

• Method:
• In a large baking dish, combine buttermilk and half of each of the seasoned salt, onion powder, and garlic powder. Add chicken pieces to marinade and turn to coat. Marinate in the refrigerator for at least 4 hours.
• Heat the peanut oil to 360 degrees F in a large, heavy Dutch oven.
• Season the flour with the remaining seasoned salt, garlic powder, and onion powder. Remove the chicken from the marinade piece by piece and coat in the flour. Then add to the hot oil to fry. Fry until internal temperature of the chicken is 160 degrees F. Make sure that your oil does not get too hot, otherwise the color of the chicken will turn dark before the chicken is actually done. Transfer chicken to paper towels to drain. Taste the chicken to make sure the seasonings are right (this is called quality control). Serve.

AWESOME GOLDEN OVEN FRIED CHICKEN

Steps:

• Wash chicken and soak in salt water for about 20 minutes.
• I use a large bowl and 1 teaspoon of salt.
• Preheat oven to 425°.
• Place oil and butter in a shallow baking pan and set in the oven to heat and melt.
• Combine the flour and seasonings and dredge the chicken in the flour mixture.
• Remove hot pan from the oven and arrange the chicken in the pan skin side down,but do not crowd.
• Place in the oven and bake for 30 minutes, turn chicken so that the skin side is up and continue baking for 20 to 30 minutes more, until nicely browned and juices run clear.
• Remove onto a platter and let cool at least 10 minutes.

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

OVEN FRIED CHICKEN IV

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
• In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
• Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

WW 5 POINTS - SPICY OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425°F.
• Line roasting pan with foil, spray with nonstick cooking spray.
• Combine buttermilk and hot pepper sauce in 9x13-inch baking dish.
• Place chicken in buttermilk mixture, turning to coat, set aside.
• Combine the bread crumbs, almonds, salt, pepper on a shallow plate.
• Dip the chicken into the crumb mixture, turning to coat all sides.
• Discard excess buttermilk mixture and bread crumb mixture.
• Place chicken on rack and lightly spray with nonstick spray.
• Bake 20 minutes, then lightly spray chicken again with nonstick spray.
• Bake until chicken is golden and thermometer reads 180°F when inserted in thigh, about 25 minutes longer.
• 5 Points per serving (1 chicken thigh).

INCREDIBLE OVEN FRIED CHICKEN

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
• Add the onion and then the chicken turning to coat each piece with the marinade.
• Cover; chill at least three hours or up to one day turning the chicken occasionally.
• Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
• Remove the chicken from the marinade and roll in the breadcrumb mixture.
• Set chicken on a rack to dry for about 30 minutes.
• Preheat oven to 400F degrees.
• Place chicken in large baking dish and pour butter over the chicken.
• Bake until crisp and brown, approximately 50 minutes.