Oven Fried Chicken Thighs Recipe 465 Food

CRISPY OVEN "FRIED" CHICKEN THIGHS

Steps:

• Preheat oven to 400 degrees F.
• In a shallow dish combine the flour, salt, onion powder, garlic powder and paprika. In a second shallow dish combine the eggs and milk. In a third shallow dish combine the crushed cornflakes and olive oil.
• Dredge one chicken thigh in the flour mixture coating all sides. Dip into the egg wash coating all sides. Dredge in the cornflake mixture coating all sides. Place on a large baking sheet. Repeat with remaining chicken thighs. Bake for 45 minutes or until an internal temperature of 165 degrees F.
• OPTIONAL HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.

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.

OVEN-"FRIED" CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
• Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
• Whisk eggs in a second bowl.
• Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
• Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
• Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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!

CHICKEN THIGHS OVEN FRIED

Steps:

• Preheat oven to 400°F.
• Wash chicken, pat dry and set aside.
• In bowl beat half and half with egg.
• In another bowl combine bread crumbs, potato flakes, garlic salt and pepper.
• Dip chicken in egg mixture and then in bread crumb mixture.
• Sprinkle with butter and oil.
• Bake at 400°F for 35 minutes.
• Increase heat to 450°F and bake an additional 15 minutes.

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:

• 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.

OVEN FRIED CHICKEN, SKINLESS

Steps:

• Combine the flour, salt, pepper, paprika and Mrs. Dash or poultry seasoning in a bag or bowl.
• Coat the chicken in the flour mixture and place on a oiled 9x13 pan.
• Cut the cold butter and place on chicken pieces. I try to have at least 2 pieces on each chicken part. Add more butter if your pieces are really big.
• Bake at 400 degrees for one hour. You can turn the chicken half way thru but I never do.

OVEN FRIED CHICKEN THIGHS

Steps:

• Place the chicken parts in a shallow dish, whisk together the buttermilk and pepper, pour over the chicken. Set aside.
• Next we're going to set up our assembly line. In a container with a tight fitting lid add the flour, salt, and pepper. Give this a good shake (with the lid on!) and set aside. Next, in a microwave safe shallow dish add the olive oil and butter, microwave just long enough to melt the butter, it took between 20 - 30 seconds in my microwave. Set next to the flour container. In another lidded container place the final three ingredients, close the lid and give it a good shake. Grab a baking sheet and line it with foil. Normally I'm all about a little olive oil or cooking spray, but humor me. If you are completely texture oriented and need the chicken as crispy as humanly possible get a baking rack to place over the sheet.
• Preheat the oven to 375°F.
• Find something to do for 5 minutes or so. Go wild, plan a side dish.
• Starting with the smallest pieces: wings, drumsticks, thighs, then breasts, place one or two pieces in the flour container and give it a good shake. One at a time, remove the pieces from the flour, shaking off any excess, and dip in the oil / butter mixture. Shake the pieces again and add to the final container, giving a good shake to coat the piece evenly. Place on the baking sheet or rack.
• Once all of the pieces have moved through your assembly line place in the oven for 40 - 60 minutes. Use a meat thermometer to ensure the largest pieces have reached 165°F If using a whole chicken it may be necessary to cook the breasts longer than the wings and drumsticks, simply set them aside on a paper towel. If the coating on larger pieces looks as though it may brown too quickly, use a small piece of foil as a tent to shield the coating.
• Serve immediately.

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.

OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• PREP: Heat oven to 425F.
• CLEAN: Wash hands.
• Place buttermilk in shallow dish.
• On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
• Dip chicken in buttermilk to coat completely.
• Dredge in flour mixture to cover completely.
• Place on clean sheet of waxed paper.
• In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
• Place chicken skin side down in pan.
• CLEAN: Wash hands.
• Notes: CHILL: Refrigerate leftovers immediately.
• Chicken may also be deep-fried.
• COOK: Bake chicken at 425F for 30 minutes.
• Carefully turn chicken over.
• Bake 30 minutes more or until internal juices of chicken run clear.
• (Or insert instant-read meat thermometer in thickest part ot chicken).
• (Temperature should read 170°F for white meat, 180°F for dark meat).

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425°F.
• Heat butter in 9 x 12 pan until melted.
• Mix: flour, salt, paprika and pepper in bag.
• Shake chicken in, coating well.
• Place in pan; bake 30 min, turn chicken over and bake approx 15 minute more.