OVEN FRIED CHICKEN - MARTHA STEWART LIVING
Make and share this Oven Fried Chicken - Martha Stewart Living recipe from Food.com.
Provided by strobotron
Categories Whole Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix eggs, Tabasco, onion, and garlic in a large bowl or baking dish. Add chicken and toss well too coat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 450°F 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. Discard marinade.
- 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 - 40 minutes more).
- Transfer chicken to a wire rack and allow to cool slightly. Serve.
Nutrition Facts : Calories 975, Fat 70.5, SaturatedFat 18.2, Cholesterol 383.3, Sodium 788, Carbohydrate 17.3, Fiber 1.5, Sugar 1.4, Protein 64.2
PERFECT FRIED CHICKEN
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
- Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
- One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
- Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
- Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
- Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).
OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
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.
OVEN-FRIED CHICKEN
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about a third. Whole-wheat breading adds a little fiber to an already-healthier oven-fried chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
- Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
- Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
- Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.
Nutrition Facts : Calories 385 g, Fat 17 g, Fiber 2 g, Protein 40 g
SALLY'S FRIED CHICKEN
I saw this on Martha Stewart. The lady got this recipe from her mother-in-law. The cinnimon gives it a great taste and the soaking somehow makes the chicken very tender.
Provided by southern chef in lo
Categories Chicken
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak chicken overnight in ice water; pat dry and sprinkle with salt.
- Season flour with black pepper and cinnamon. Toss chicken pieces in flour, and then shake off excess. Let dry for 15 minutes.
- Pour milk into a shallow bowl. Dip chicken into milk and then roll back into the flour.
- Melt 2 inches of shortening into the skillet over high heat. Brown the chicken pieces in the skillet on both sides starting with the meat side down and turning frequently. Lower heat, cover skillet, and cook for 10 to 20 minutes, depending on the size of the pieces.
- Remove the cover, raise heat, and fry until chicken is crisp on both sides.
- Remove and drain on wire rack.
Nutrition Facts : Calories 653.7, Fat 33.6, SaturatedFat 10.1, Cholesterol 161.3, Sodium 751.9, Carbohydrate 38.9, Fiber 1.4, Sugar 3.3, Protein 45.4
GEORGE'S CRISP CRUSTED OVEN-FRIED CHICKEN BY JUDY- JUDE
I am posting this recipe to honor Judy- Jude and also for the "Cookathon" in memory of her (Jan. 09). One of her favorite chicken recipes was "George's Oven-Fried Chicken" and this is the other one. It was created by her father and I often call it KFC Judy D's Father's Recipe(s). Instant Potato Flakes are used and it has a nice taste.
Provided by SkipperSy
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Wash chicken pieces and pat dry, set aside.
- Beat egg and milk in a bowl.
- In another bowl, mix potato flakes and the rest of the spices and parmesan cheese.
- Melt butter in a shallow baking pan (13"x9"x2").
- Roll chicken first in egg mixture, then in the potato flake mixture.
- Next roll coated chicken pieces in the butter as you place them into the pan (skin side up).
- Bake at 400 degrees for 45 to 50 minutes or until juices from meat run clear when pierced with a fork.
- Note: If you use garlic powder just be sure to add 1 teaspoon of salt; Judy used seasoned salt per her dad's little crib note on the recipe. I often use more spices to make it taste a little like Kentucky Fried Chicken. This recipe was written up pretty much as I had received it from Judy. Enjoy!
Nutrition Facts : Calories 695.1, Fat 51, SaturatedFat 14.8, Cholesterol 213.5, Sodium 282.9, Carbohydrate 13.8, Fiber 1.3, Sugar 0.7, Protein 43.4
OVEN FRIED CHICKEN II
Make and share this Oven Fried Chicken II recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450
- Combine all dry ingredients in a plastic bag.
- Wash your chicken and shake off excess water.
- Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven.
- Turn pieces over after about 20 minutes.
- Continue baking until crisp and browned.
Nutrition Facts : Calories 178.3, Fat 7, SaturatedFat 1.9, Cholesterol 44, Sodium 623, Carbohydrate 12.3, Fiber 0.6, Sugar 0.1, Protein 15.3
MOIST OVEN FRIED CHICKEN
Yummy and much healthier than deep-fried chicken. Prep time includes marinating in the moist coating.
Provided by Parsley
Categories Chicken Breast
Time 5h25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 241.6, Fat 12.5, SaturatedFat 2.1, Cholesterol 65.1, Sodium 432.2, Carbohydrate 13.9, Fiber 0.3, Sugar 2.9, Protein 18.4
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