Crispy Oven Fried Chicken From Tabasco Food

OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE

Steps:

• Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
• Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
• Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
• Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.

TRULY CRISPY OVEN FRIED CHICKEN

Steps:

• Place the chicken pieces in a large zip top bag and set aside.
• In a medium bowl, whisk together the buttermilk, lemon juice, lemon zest, hot sauce, salt and pepper.
• Pour the mixture into the bag with the chicken and seal. Place the bag in a large bowl and refrigerate for 4 hours or overnight. (Do not marinade longer than 24 hours.)
• Add the rice cereal, corn flakes and panko to the bowl of a food processor. Pulse the ingredients until a fine crumb forms and transfer to a large bowl.
• Preheat oven to 400 degrees.
• Add the flour, cayenne, paprika, salt and pepper to the cereal crumb mixture. Whisk to combine.
• Remove the chicken from the marinade and dredge each piece in the flour mixture to coat. Shake off excess coating. Set aside.
• Place the butter on a sheet pan and transfer to the oven. Remove when the butter is melted.
• While the pan is still hot, lay the chicken on the pan skin side down and return to the oven. Bake for 35-40 minutes until the crust is a deep golden brown and crisp.
• Turn the chicken over and continue baking for 20-25 minutes until the bottom is golden brown.
• Transfer the chicken to a serving platter and serve immediately with lemon wedges or hot sauce.

CRISPY OVEN FRIED CHICKEN FROM TABASCO

Steps:

• Preheat oven to 375 degrees.
• In a small bowl combine mayonnaise, TABASCO sauce and onion powder. Stir well until blended.
• Place cereal in a resealable plastic bag and seal. Finely crush with hands or rolling pin. Add parsley.
• Cover chicken pieces with mayonnaise mixture. Add chicken, a piece at a time, to cornflake mixture and shake to coat well.
• Place on a baking sheet that has been sprayed with Pam. Lightly mist top of chicken with Pam.
• Bake 45 minutes or until chicken is crisp, tender and no longer pink inside.

BOBBY FLAY'S FRIED CHICKEN WITH TABASCO HONEY

Steps:

• To prepare the chicken, whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de árbol powder in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
• Stir the flour, garlic and onion powders, paprika, and cayenne together in a large bowl. Divide the flour mixture between 2 shallow platters and season generously with salt and pepper. Pour the remaining 2 cups buttermilk into a bowl. Drain the chicken in a colander and pat it dry. Dredge the pieces, a few at a time, in the flour mixture and pat off any excess. Then dip in the buttermilk and allow the excess to drain off. Dredge the pieces in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet and set aside while the oil heats.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet. Put the skillet over medium-high heat and heat the oil to 375°F on a deep-frying thermometer. Working in batches, add a few chicken pieces to the hot oil and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain. Serve on a platter, drizzled with Tabasco Honey and garnished with parsley.
• Tabasco Honey
• Whisk together the honey, Tabasco, and salt to taste in a bowl. Serve with the chicken.

CRISPY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 450°F.
• Season Panko breadcrumbs generously with salt and pepper (around 2 teaspoons each).
• Add paprika to seasoned crumbs.
• Pat chicken dry and brush generously with butter.
• Press chicken into breadcrumbs and thoroughly coat on all sides.
• Place chicken skin-side-up on a shallow baking pan (I use a baking sheet).
• Bake for 30-40 minutes until nicely browned and cooked through (at 30 minutes, poke thickest piece of meat with a fork if juices run clear and not pink it's done. If not, check in 10 minute intervals until cooked).
• Let sit 5-10 minutes before serving so juices can set.