OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
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.
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
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!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
AMISH BAKED FRIED CHICKEN
When I visited Amish country in Penn. I fell in love with the Fried Chicken they made. Here is one of their recipes. Very tasty!
Provided by cxstitcher57
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the beaten egg and milk together.
- Dip chicken parts in liquid.
- Stir together the salt,pepper and cracker crumbs.
- Dip chicken in dry mixture, using a spoon to cover well.
- Melt butter in a heavy cast iron skillet.
- Brown chicken well on both sides.
- Remove from stove top and place into the oven, cover with foil and bake at 325 degrees for 30 minutes.
- Uncover and continue baking for an aditional 30 minutes.
SOUTHERN OVEN-FRIED CHICKEN
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- In a pie plate or a wide, shallow bowl, combine the flour, paprika, salt, and pepper.
- Place the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time and shake gently to coat.
- Put 1/3 cup butter in a shallow baking pan; place it in the hot oven. When the butter has melted, arrange the chicken in the pan in a single layer, skin-side down.
- Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165 F on a food thermometer).
Nutrition Facts : Calories 922 kcal, Carbohydrate 8 g, Cholesterol 360 mg, Fiber 1 g, Protein 83 g, SaturatedFat 22 g, Sodium 891 mg, Sugar 0 g, Fat 60 g, ServingSize 4 servings, UnsaturatedFat 0 g
LATIN BAKED FRIED CHICKEN
Breaking news: the secret to great fried chicken without the frying has been discovered! Okay, all jokes aside, would you have ever dreamed that having fried chicken would be possible when eating healthy? You will love me forever for this baked, crispy, and moist chicken recipe. We can live happily ever after with our baked fried chicken. Receta en Español: Pollo Frito al Horno To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks.
Provided by Ingrid Hoffmann
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425ºF. Lightly spray a small baking sheet with nonstick spray. (function() { var a="",b=[ "adid=ada-foodhub-3-570234182", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 4 Servings Serving Size 1 cutlet Amount per serving Calories 200 Total Fat 3.5g Saturated Fat 1g Trans Fat 0g Cholesterol 80mg Sodium 260mg Total Carbohydrate 9g Dietary Fiber 1g Total Sugars 1g Protein 32g Potassium 300mg Phosphorus 240mg Choices/Exchanges 1/2 Starch, 4 Lean protein
OVEN-FRIED CHICKEN
Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g
OVEN FRIED CHICKEN
All the flavors of the deep fried chicken without all the extra fat and oily mess. These chicken thighs are coated with a seasoned Panko and baked until golden brown and perfectly crisp!
Provided by Jaclyn
Categories Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Place a large wire rack over an 18 by 13-inch baking sheet, spray wire rack with non-stick cooking spray.
- Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten.
- Add paprika, thyme, garlic powder, cayenne pepper and season with salt and pepper to taste then toss.
- In a separate shallow mixing bowl, whisk together egg whites, salt and pepper until slightly frothy.
- Working with one pieces of chicken at a time, dip both sides of chicken in egg white then transfer to Panko mixture and dredge both sides in mixture while pressing crumbs to adhere, sprinkle some crumbs over top as well and press.
- Transfer to prepared wire rack spacing evenly apart.
- Bake in preheated oven until golden brown and cooked through (center of thickest portion should register 165ºF on an instant read thermometer), about 50 minutes. Serve warm.
Nutrition Facts : Calories 282 kcal, Carbohydrate 11 g, Protein 22 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 219 mg, Sugar 1 g, ServingSize 1 serving
BAKED FRIED CHICKEN
This is just a variation of the way my dad used to make fried chicken. Frying at high temperature for a short period of time (just enough to brown the outside) and then baking it to finish makes for incredibly tender and juicy chicken.
Provided by Rumdrinker25
Categories Poultry
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil on medium high heat in large skillet or frying pan (375 degrees).
- Preheat oven to 300 degrees.
- Combine dry ingredients.
- Moisten chicken pieces with water (if necessary).
- Dredge chicken in flour and crumb mixture.
- Quickly fry chicken on all sides until browned and crisp.
- Place in covered baking dish and bake at 300 degrees for 30 minutes.
- Remove cover and bake additional 20-30 minutes to re-crisp chicken, serve.
BAKED FRIED CHICKEN WITH PAN GRAVY
Comfort food at it's best! Plan ahead the chicken needs to soak in the buttermilk for 45 minutes. The complete recipe (gravy also) may be doubled to serve more than 3-4 people, just make certain that you use a large enough baking dish to accommodate all of the chicken, or use two baking pans, I just make this in two heavy 13x9-inch foil pans or use a large turkey roaster foil pan, I just discard the pans after...easy, no clean-up! You will love this chicken recipe! You can use canned mushrooms in place of fresh, but fresh it definatley better!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
- Set oven to 400 degrees.
- Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
- Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
- Reserve 2 heaping tablespoons of flour mixture; set aside.
- Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
- Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
- Remove the chicken; set aside in a warm place.
- For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
- In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
- Whisk the milk mixture into the onion/mushroom mixture.
- If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
- Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
- Serve the gravy with the chicken.
Nutrition Facts : Calories 553.5, Fat 39.3, SaturatedFat 24.5, Cholesterol 106.3, Sodium 252.1, Carbohydrate 43.3, Fiber 2, Sugar 0.9, Protein 8.2
MOM'S BAKED FRIED CHICKEN AND GRAVY
Provided by Pam Ross
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make chicken:
- Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
- Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
- Make gravy:
- Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.
CRISPY BAKED 'FRIED' CHICKEN
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
- Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
- Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
KFC STYLE BAKED FRIED CHICKEN
Got this from Facebook: I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON plus it's also baked not fried and there isn't any skin! So you get to enjoy the taste of the seasoning with every bite. This is super easy and you are TOTALLY going to love it!
Provided by Marc R.
Categories < 4 Hours
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak thawed chicken strips in a bowl of milk for 20-30 minutes.
- Preheat oven to 400 degrees.
- Mix dry ingredients in a gallon size Ziploc or large bowl.
- Melt butter and spread in bottom of 9x13 pan.
- Shake excess milk off chicken and completely coat with seasoning mix by either shaking in the Ziploc bag or dredging in bowl.
- Place on pan and cook for 20 minutes.
- Turn each piece of chicken and continue cooking for 20 more minutes or until cooked through.
Nutrition Facts : Calories 219.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 393.6, Carbohydrate 24.8, Fiber 1.4, Sugar 0.2, Protein 3.6
CRISPY FRIED CHICKEN
Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.
Provided by Rachel Farnsworth
Categories Main Dish
Time 35m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
- When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
- Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
- Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
- Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.
- Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Nutrition Facts : Calories 723 kcal, Carbohydrate 66 g, Protein 42 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 193 mg, Sodium 2847 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CRUNCHY BAKED "FRIED" CHICKEN
Make and share this Crunchy Baked "fried" Chicken recipe from Food.com.
Provided by SuzieQue
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients.
- Dip chicken pieces in milk.
- Then roll in cornmeal mixture.
- Place in a well greased 13x9 pan.
- Drizzle the butter over chicken.
- Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
- Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
- I use seasoned salt- about 3 Tbls.
- in a bowl of water big enough to hold chicken.
- Be sure to dry the chicken before using.
Nutrition Facts : Calories 781.4, Fat 56.1, SaturatedFat 24.3, Cholesterol 220.5, Sodium 1245.7, Carbohydrate 25.3, Fiber 1.7, Sugar 0.2, Protein 42.7
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- Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.
- Preheat oven to 400 degrees F. Line a rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.
- Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.
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- Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
- Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
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- In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
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