Moist Oven Fried Chicken Food

OVEN FRIED CHICKEN II

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!

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

EASY OVEN-FRIED CHICKEN BREASTS

Steps:

• Heat oven to 425 degrees.
• Melt Crisco in a 13" x 9" baking pan.
• Combine flour, paprika, salt and pepper in a bag.
• Shake chicken pieces, one at a time, in bag to coat with flour mixture.
• Place chicken skin side down in baking pan.
• Bake, uncovered, 30 minutes.
• Turn chicken.
• Bake 30 minutes longer.

EASY OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, salt, paprika, and pepper in a shallow bowl.
• Rinse off chicken pieces and coat in four mixture.
• Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
• Place coated chicken pieces (skin side down) in dish.
• Cook uncovered for 30 minutes.
• Turn chicken; cook uncovered about 30 minutes longer.

OVEN-FRIED CHICKEN

Steps:

• 1. Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Coat the rack generously with cooking spray.
• 2. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon resealable plastic bag. Add the oil, 2 teaspoons salt, 1/2 teaspoon pepper, cayenne, and paprika and toss to mix thoroughly.
• 3. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add the chicken to the mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack.
• 4. Mist the chicken pieces evenly with cooking spray. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature.

OVEN FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
• Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
• Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
• Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
• Transfer to a platter and serve hot or at room temperature.

MOIST OVEN FRIED CHICKEN

Steps:

• In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
• Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
• After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
• Preheat oven to 350 degrees Fahrenheit.
• Place crushed corn flakes and parsley in a shallow dish; mix well.
• Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
• Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.

SECRET INGREDIENT BEST JUICY FRIED CHICKEN

Steps:

• In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
• Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
• In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
• Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
• Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
• Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
• Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
• Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
• Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
• Drain on a rack.

OVEN FRIED CHICKEN

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°F degrees.
• 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 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 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.

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
• In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
• In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
• Dip chicken in butter mixture; then in crumb mixture.
• Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
• Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.