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
CRISPY SAGE CHICKEN TENDERS
One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.
Nutrition Facts :
FRIED CHICKEN WITH CREAMY GRAVY
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
Provided by Gina
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g
FRIED CHICKEN WITH PAN GRAVY
Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. -Ginny Werkmeister, Tilden, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (1-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 468 calories, Fat 32g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 35g protein.
CRISPY OVEN-FRIED CHICKEN
This oven-fried chicken is the best I've ever had and it only has four ingredients! Crunchy, extremely juicy and amazingly flavorful.
Provided by sublime03
Categories Poultry
Time 40m
Yield 10 Chicken Pieces, 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1038.2, Fat 67.4, SaturatedFat 23.1, Cholesterol 274.4, Sodium 724.2, Carbohydrate 39.2, Fiber 2.6, Sugar 3.4, Protein 64.7
CRISPY OVEN FRIED CHICKEN WITH GRAVY
Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.
Provided by Marie
Categories Chicken
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in salted water for 15-20 minutes.
- Preheat oven to 425°.
- Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
- Combine flour and seasonings in a plastic bag.
- Shake pieces of chicken in flour mixture.
- Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
- Place pan in oven and bake 30 minutes.
- Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
- Remove to a platter and keep warm allowing to rest for at least 10 minutes.
- For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
- Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
- Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
- Cook for about 2 minutes.
- Season with salt and pepper if necessary.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
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 OVEN FRIED CHICKEN
Everyone will love this crispy oven fried chicken recipe - it's so simple to make but so full of flavor! We love to serve it with potato wedges or mac and cheese, or add your family's favorite sides for an all-around comforting meal.
Provided by Nora from Savory Nothings
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
- Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
- Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well - press the breading well on the chicken to make it stick.
- Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray - leave enough space in between, I usually bake it in two batches.
- Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.
Nutrition Facts : ServingSize 1 serving, Calories 436 kcal, Carbohydrate 21 g, Protein 52 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 181 mg, Sodium 836 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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
CRISPY OVEN-FRIED CHICKEN
Sounds delish and a healthier version at that. You can't go wrong with mayo, dijon mustard, ritz crackers and parmesan cheese. This recipe is from the "Joy of Eating" cookbook.
Provided by DailyInspiration
Categories Very Low Carbs
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard and mayonnaise, mix thoroughly. Coat chicken with mustard mixture. Combine cracker crumbs and parmesan cheese. Sprinkle cracker crumbs lightly over the chicken. Place chicken in one layer in a 12x16 inch baking pan. Bake in a 325 degree oven for 30 minutes. Drizzle oil over the chicken and continue baking for 1 hour or until chicken is tender.
Nutrition Facts : Calories 1082.4, Fat 80.7, SaturatedFat 22.2, Cholesterol 331.3, Sodium 479.6, Carbohydrate 5.6, Fiber 0.1, Sugar 1.1, Protein 78.4
CRISPY FRIED CHICKEN
If you love Southern fried chicken you'll be amazed with this healthy makeover- some clever swaps mean taste isn't compromised
Provided by Angela Nilsen
Categories Main course
Time 35m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
- Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
- When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
- Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
- Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).
Nutrition Facts : Calories 319 calories, Fat 10.5 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 2.2 grams sugar, Fiber 0.8 grams fiber, Protein 37.1 grams protein, Sodium 0.7 milligram of sodium
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
CRISPY OVEN-FRIED CHICKEN WITH SAGE GRAVY
I got this recipe from Weight Watchers magazine. It is one of Jennifer Hudson's, WW spokesperson, favorite recipes. After trying it, I can see why. The cornflake crumbs really give it that wonderful crunch. I made mine without the gravy and it was still delicious! I also used all chicken breasts. So good, you won't believe it is good for you. Points Plus Value is 8.
Provided by CookingONTheSide
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
- Place 1/2 cup flour in shallow dish.
- Place egg whites in second dish and cornflake crumbs in a third.
- Put chicken in large bowl; sprinkle with salt and cayenne.
- Add buttermilk and turn to coat.
- Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
- Place chicken on rack.
- Spray top of the chicken lightly with nonstick spray.
- Bake until golden brown and cooked through, about 45 minutes.
- Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
- Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
- Gradually whisk in chicken broth.
- Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
- Stir in sage and black pepper.
- Divide chicken among 4 plates and serve with gravy.
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- Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow it to set in the refrigerator. Buttermilk would be excellent here.
- Preheat oven to 375° convection or 400° conventional. Mix 1 cup AP flour with 1 tablespoon seasoning salt (I used Lowery's), two teaspoon paprika, one teaspoon black pepper. Mix well.
- Slice up four tablespoons of butter into an oven and stovetop safe pan. Place in the hot oven for 2-3 minutes to melt the butter. I use a 12-inch cast-iron pan.
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