Easy Southern Oven Fried Chicken Food

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!

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.

EASY SOUTHERN OVEN-FRIED CHICKEN

Steps:

• Strip skin from chicken pieces.
• Pour buttermilk over chicken in plastic or glass container. turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight.
• Preheat oven 425F Smear 9x13 with oil. set aside.
• Drainbuttermilk from chicken, place chicken on rack to drain. Combine bread crumbs with paprika, salt, thyme, and pepper roll chicken in bread crumbs. Arrange in single layer in prepared pan. Bake 30 minutes. Turn chicken. Bake 15 to 20 minutes longer.

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Combine buttermilk and 1/2 tsp. salt in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
• When ready to cook, preheat oven to 475 degrees F.
• Combine panko, cornstarch, garlic powder, onion powder, paprika, cayenne, and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting excess drip off, and dredge it in the panko mixture, pressing gently to adhere. Gently shake off excess breading; transfer the chicken to a plate and sprinkle evenly with the remaining 1/4 tsp. salt.
• Heat 1 1/2 Tbsp. oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat. Add the chicken to the pan, tilting as needed so each piece comes in contact with the oil; cook until browned on the bottom, 3 to 4 minutes. Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
• Add the remaining 1 1/2 Tbsp. oil to the pan; cook until heated, about 1 minute.
• Return the chicken, browned-side up, to the pan, tilting as needed so each piece comes in contact with the oil. Transfer the pan to the oven (or use a baking dish). Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes.

SOUTHERN FRIED CHICKEN PARMESAN

Steps:

• Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
• Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
• Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
• Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
• Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
• Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.

GREAT SOUTHERN OVEN FRIED CHICKEN

Steps:

• Spray a sheet cake style pan with non stick canola spray.
• Preheat oven to 400°F
• Wash chicken thoroughly and lay on paper towels and pat dry.
• Melt butter in a medium sized dish.
• Place Ritz cracker crumbs in a large bowl.
• Mix all seasonings together in a small bowl.
• Dip chicken pieces in the butter then immediately into the cracker crumbs.
• Place chicken in the sprayed pan.
• When all chicken is in the pan, sprinkle chicken evenly with seasoning mix.
• Bake in a 400°F oven for approx 35 to 45 minute or until chicken is completely cooked. You may be tempted to turn 1/2 way through baking. You can if you want, but it's really not necessary.

BEST SOUTHERN FRIED CHICKEN

Steps:

• In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.

FABULOUS SOUTHERN-STYLE OVEN FRIED CHICKEN

Steps:

• For moistest results soak chicken pieces in a bowl of salted water for 15 minutes before cooking.
• Line baking tray with foil and spray lightly with oil.
• Grind dry ingredients in coffee grinder or with pestle and mortar.
• Pour into a bowl and add water little by little while stirring until a smooth runny paste is achieved. You may need more or less water.
• Remove chicken from soaking water, and pat dry if necessary.
• Dip into the rosemary coating until covered, and place on baking tray. This will seal in the juices.
• Bake at 365º for one hour.
• Once it's in, put your feet up for at least ten minutes, drink a glass of cold water, breathe deeply - and relax. Your chicken is safe.
• Suggestions: Serve with brown rice and greens, or if you have cooked breasts or thighs, then serve the chicken chopped into a salad with cucumbers, roma tomatoes and red onion, topped with Chimichurri sauce - a purée of cilantro, lemon juice, olive oil, garlic and salt.

SUPER EASY OVEN FRIED CHICKEN

Steps:

• Rinse chicken breasts and pat dry.
• Season with your choice of seasonings.
• Coat chicken in flour and lay in 9x13 baking dish.
• Pour melted Butter over chicken.
• Bake in preheated 400° oven for 30 minutes.
• Check often after 25 minutes to see if crust is brown and crispy.

REAL SOUTHERN FRIED CHICKEN

Steps:

• In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

SOUTHERN FRIED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
• Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
• Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

FLAVORFUL SOUTHERN FRIED CHICKEN

Steps:

• In a large plastic bag, combine the flour, Parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt and pepper. Shake to mix.
• Heat the oil in a large skillet over medium heat until a drop of water evaporates immediately. Dip one piece of chicken at a time into the milk, and then place in the bag with the coating. Shake until fully coated. Place in the frying pan, and continue with remaining chicken.
• Cook until the edges are browned, then flip and cook until browned on the other side. If some chicken is done sooner, keep on a paper towel lined plate in a warm oven, so that the chicken is all still warm at serving time.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

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).

SOUTHERN-STYLE OVEN FRIED CHICKEN

Steps:

• Preheat oven to 365ºF.
• Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
• Combine flour, salt and cayenne pepper together in a medium-size bowl.
• Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
• Roll chicken breast halves in flour mixture and evenly coat each side.
• Next dip chicken into buttermilk and then corn flakes crumbs.
• Place coated chicken breasts in prepared baking dish.
• Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking).
• NOTE: The first time I made this my chicken breasts were about 6-8 ounces a piece.
• It ended up taking about 45-50 minutes to cook.

CLASSIC SOUTHERN FRIED CHICKEN

Steps:

• Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
• Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
• Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
• Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
• Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
• Serve immediately.

EASY OVEN-FINISHED FRIED CHICKEN

Steps:

• Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
• Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
• Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
• Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).