Oven Fried Chicken Paula Deen Food

PAULA DEENS FRIED CHICKEN

Steps:

• Mix seasoning together and store in airtight container for up to 6 months.
• In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
• In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
• Dip Chicken in egg and coat well with flour mix.
• Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
• Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
• Preparation depends on how long you let the chicken soak in hot sauce.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
• Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
• In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
• One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
• Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

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.

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN

Steps:

• In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
• In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
• In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
• Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
• Enjoy!

OVEN FRIED CHICKEN BY PAULA DEEN AND DR. OZ

Steps:

• 1. FOR THE MARINADE: In a large bowl, mix together the buttermilk, mustard, hot sauce, paprika, pepper, and salt. Put the chicken pieces in the marinade and stir and turn to coat all pieces. Transfer all to a heavy plastic bag or baking pan large enough to hold the pieces in one layer. Seal and marinate in the refrigerator for 2 - 8 hours.
• 2. FOR THE BREADING: Preheat the oven to 450°F. Line a large baking pan with aluminum foil, and place a rack over it. Place the flour, salt and pepper in a bag. Remove chicken pieces from marinade, place in the bag, and shake until coated.
• 3. TO BAKE: Place the chicken on the rack in the prepared baking pan, not overlapping. Bake for 40-50 minutes until the chicken is golden brown and the juices run clear.

OVEN FRIED CHICKEN FROM PAULA DEEN

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
• In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
• In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
• Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
• Place on prepared rack in pan.
• Bake for 25 to 30 minutes, or until chicken is golden brown.

OVEN-FRIED CHICKEN (PAULA DEEN)

Steps:

• Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
• Cover and refrigerate overnight.
• In a large bowl combine the flour with kosher salt and black pepper.
• Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
• Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
• Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
• Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
• Remove the chicken from the oil and place each piece on a metal baking rack on a sheet pan.
• Allow the oil to return to 360 degrees F before frying the next batch.
• When all the chicken is fried bake at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.

OVEN-FRIED CHICKEN THE BAREFOOT CONTESSA WAY

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 degrees F.
• Combine the flour, salt, and pepper (and other spices if using) 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 F 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 F 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.
• Prep time does not include the overnight bath in buttermilk.

OVEN-FRIED CHICKEN

Steps:

• For the marinade:
• In a small bowl, mix together the buttermilk, yogurt, mustard, hot sauce, tarragon, paprika and salt. Put the chicken in a heavy re-sealable plastic bag or a baking pan large enough to hold the pieces in one layer and pour the buttermilk over it. Seal the bag or cover the pan with plastic wrap and marinate in the refrigerator for about 8 hours.
• For the breading:
• Preheat the oven to 450º.
• Grease a baking pan large enough to hold the chicken pieces in 1 layer.
• Place the flour and oatmeal in a brown paper bag. One piece at a time, place the chicken in the bag and shake until coated. Place the pieces skin side down in the prepared baking dish. Continue until all the pieces are covered in the flour mixture. Bake for 40 to 45 minutes, turning once, until the chicken is golden brown.

PAULA DEEN CHICKEN CASSEROLE WITH STUFFING

Steps:

• Start by preheating your oven to 375 degrees F.
• Next, you want to mix together the chicken soup, sour cream, and 1/2 cup chicken broth. Then add the shredded chicken and vegetables. Spread the mixture in the bottom of a 2.5-quart casserole dish.
• Combine the melted butter and 1/4 cup broth with the stuffing and then spread it over the top of the casserole.
• Bake your Paula Deen Chicken Casserole With Stuffing for about 30 to 40 minutes until the edges are bubbly and the casserole is hot throughout.
• Optional: Turn the oven to broil for the last 3-5 minutes of baking to get a crispy stuffing topping. Keep an eye on it so that it doesn't burn.

SOUTHERN FRIED CHICKEN

Steps:

• Heat the oil to 350 °F in a deep pot. Do not fill the pot more than 1/2 full with oil.
• In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.