Crunchy Oven Fried Chicken Food

EXTRA CRISPY OVEN FRIED CHICKEN

Steps:

• Clean the chicken then place it into a medium sized bowl( big enough to fit the chicken in!)
• Pour the buttermilk all over the chicken, and make sure that the chicken is completely covered.
• Cover the bowl, and put it in the refrigerator for a minimum of 4 hours. I refrigerate my chicken overnight!
• Drain the buttermilk, but do not rinse the chicken.
• Preheat the oven to 400 F.
• Season the chicken with the poultry seasoning.
• Next, combine the flour & all the other seasonings, then pour the seasoned flour into a large freezer bag.
• Add the chicken into the bag, close the bag then shake the bag.
• Make sure the chicken is nicely coat with the flour.
• Grab a cookie sheet or bake dish, and line it with foil.
• Spray the foil with the vegetable oil spray.
• Remove the chicken from the bag, shake off the excess flour, then place the chicken on the cookie sheet.
• Place the chicken into the oven, and let cook for 40 minutes.
• Be sure to periodically turn the chicken..
• During the last 5 minutes or so switch the oven to broil.
• Remove the chicken from the oven, and let it sit for 5 minutes.
• Serve and enjoy! XOXO

THE KITCHEN MAGPIE'S CRISPY OVEN FRIED CHICKEN

Steps:

• In a medium sized bowl, whisk the dry ingredients together.
• Grease a baking sheet really well and set aside.
• Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
• First, dip your chicken into the flour mixture and cover it completely.
• Then go to the egg mixture, and cover it again completely, this time with egg.
• Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
• Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
• After the 30 minutes, melt the margarine and pour over the chicken pieces.
• Preheat the oven to 400°F.
• Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
• Remove and serve!

CRISPY UN-FRIED CHICKEN

Steps:

• In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F.
• Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
• Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
• Bake until the chicken is golden brown and cooked through, about 40 minutes.

CRISPY OVEN FRIED CHICKEN

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.

SOUTHERN OVEN FRIED CHICKEN

Steps:

• Preheat the oven to 400 F.
• Make sure that the chicken is nice and clean, then set to the side.
• Next, combine the hot sauce and egg in a bowl. Mix until well combined.
• Pour the hot sauce and egg mixture all over the chicken, and make sure that the chicken is nicely coated.
• Now combine the flour, bread crumbs, seasoning salt, black pepper, onion powder, garlic powder, and poultry seasoning. Mix until well combined.
• Once the flour and seasonings are well combined, coat all of the pieces of chicken.
• Now grab a cookie sheet or sheet pan and cooling rack. Place the cooling rack on top of the cookie sheet.
• Spray the rack with with vegetable oil, then place the chicken on top of the rack.
• Spray each piece of chicken with oil until it's well coated. Make sure to get both sides.
• Place the chicken in the oven, and bake for 35-40 minutes, or until it's golden brown and cooked throughout!
• Serve and enjoy!

CRISPY OVEN-FRIED CHICKEN

Steps:

• 1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
• 2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.
• 3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.

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.

CRUNCHY BAKED "FRIED" CHICKEN

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.

CRUNCHY OVEN-FRIED CHICKEN

Steps:

• Place chicken cutlets in a large bowl. Season with garlic, paprika, pepper, thyme, cilantro, and cloves. Mix in buttermilk. Marinate in the refrigerator for at least 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Mix flour, onion powder, and soul food seasoning together in a bowl. Beat eggs together in another bowl. Pulse pretzels in a food processor until finely crushed. Pour into a shallow bowl.
• Lift chicken cutlets out of the marinade, letting excess drip back into the bowl. Dip chicken cutlets in flour, then in eggs and crushed pretzels. Transfer to the prepared baking sheet. Discard marinade.
• Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.

GLUTEN-FREE CRISPY OVEN-FRIED CHICKEN

Steps:

• Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
• In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

CRISPY FRIED CHICKEN

Steps:

• Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
• Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
• Combine all ingredients thoroughly.

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

CRISPY BAKED 'FRIED' CHICKEN

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 OVEN-FRIED CHICKEN

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.

HOT HONEY CHICKEN

Steps:

• Put the chicken thighs into a large bowl. Add the buttermilk and 1 teaspoon of sea salt and mix well. Put the bowl into your fridge for at least 20 minutes (or up to 8 hours.)
• Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it generously with spray oil.
• In a shallow bowl, mix the panko, flour, paprika, Italian seasoning, and the remaining teaspoon of salt.
• Working with one piece of chicken at a time, dip it into the panko mixture and make sure that it is well-coated. Put the chicken on the baking sheet then continue to coat the rest.
• Spray the tops of the chicken with oil then put them into your oven and bake for 30 minutes, or until they are crispy and golden.
• While the chicken bakes, make the honey. In a small pan, warm the honey, chili flakes, and hot sauce over medium heat. Once the honey starts to bubble a little, remove the pan from the heat. Let it infuse for 5 minutes then strain the honey through a fine-mesh sieve.
• When the chicken has finished cooking, drizzle it with the hot honey and serve immediately.

CRISPY OVEN FRIED CHICKEN

Steps:

• Rinse Chicken and pat dry.
• Sprinkle chicken with spices. ( I never use the same seasoning, I change it up depending on what spices I have on hand. The Alton Brown fried chicken spice is wicked good)!
• Mix egg and milk.
• Mix flour and spices.
• Melt butter and olive oil in a small bowl.
• Dip the chicken in the egg mixture then the flour mixture. If you want extra crispy let the chicken rest for 5 minutes then re-dip in flour mixture.
• Place chicken on a pan covered in tinfoil and a rack.
• Evenly coat the dipped chicken with the butter and olive oil.
• Bake for 40 minutes or until chicken is done and the outside crispy.