OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
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!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
OVEN FRIED CHICKEN III
Crispy chicken that is moist even if you choose to take off the skin!
Provided by Elizabeth Hinlely
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
- Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
Nutrition Facts : Calories 690.2 calories, Carbohydrate 17.9 g, Cholesterol 113.7 mg, Fat 53.2 g, Fiber 1.3 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 966.8 mg, Sugar 2 g
PAT AND GINA'S OVEN FRIED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
- Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
- Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
- Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.
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
OVEN-FRIED PANKO CHICKEN
Categories Chicken Bake Kid-Friendly Quick & Easy Back to School Dinner Family Reunion Butter Breadcrumbs Gourmet Sugar Conscious Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
- Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
- Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.
OVEN-FRIED CHICKEN TENDERS
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g
OVEN-FRIED CHICKEN
Categories Chicken Poultry Bake Kid-Friendly Dinner Fall Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 serving
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat to 450°F.
- Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
- Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
- Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
- Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).
OVEN FRIED CHICKEN PARMESAN
Steps:
- Preheat oven to 350 degrees.
- Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter and then coat it in the bread crumb mixture.
- Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned.
CHICKEN FRIED WITH BREAD CRUMBS
Provided by Trish Hall
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
- Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
- Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
OVEN-FRIED CHICKEN
This would be loved by kids and elders cos its crunchy and you could CHANGE THE CHARACTER OF OVEN-FRIED CHICKEN SIMPLY BY CHANGING THE CRUMB COATING YOU USE.substitute with dry brad crumbs OR Potato chip chicken OR Parmesan chicken (combine dry bread crumbs,grated Parmesan,snipped parsley and dried oregano) JUST USE YOUR FANTASY! Hope u like it :)
Provided by kausha in Italy
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Crush cornflakes to make 1 cup crumbs, set aside.
- In small saucepan melt butter or margarine, remove from heat, stir in salt and pepper.
- Cut chicken, rinse the pieces, pat dry and brush with butter mixture.
- Place crushed cornflakes or fine dry bread crumbs on a sheet of waxed paper, roll chicken in crumbs to coat.
- Arrange chicken, skin side up so pieces don't touch, in a shallow baking pan.
- Bake in 375°F oven for 50 to 60 minutes. Do not turn.
- Chicken is done when it is easily pierced with a fork. Season to taste.
Nutrition Facts : Calories 884.7, Fat 62.9, SaturatedFat 22, Cholesterol 285.9, Sodium 731.6, Carbohydrate 12.3, Fiber 0.4, Sugar 1.5, Protein 64.4
INCREDIBLE OVEN FRIED CHICKEN
Make and share this Incredible Oven Fried Chicken recipe from Food.com.
Provided by Minxkat1
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
- Add the onion and then the chicken turning to coat each piece with the marinade.
- Cover; chill at least three hours or up to one day turning the chicken occasionally.
- Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
- Remove the chicken from the marinade and roll in the breadcrumb mixture.
- Set chicken on a rack to dry for about 30 minutes.
- Preheat oven to 400F degrees.
- Place chicken in large baking dish and pour butter over the chicken.
- Bake until crisp and brown, approximately 50 minutes.
OVEN-FRIED CHICKEN
With this baked chicken, the buttermilk powder lends a subtle tang and absorbs the fat from the skin to make a surprisingly crunchy coating.
Provided by Denise Landis
Categories weekday, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Rinse chicken pieces, and dry with paper towels. Set aside.
- In a medium bowl, combine bread crumbs, buttermilk blend, paprika, thyme, salt and black pepper to taste. Mix well. Add oil, and stir with a fork until well blended.
- Pour milk into a wide bowl. Dip a piece of chicken in the milk, then roll it in the bread crumbs until thickly coated. Place on an oiled baking pan, and repeat with the remaining chicken.
- Bake the chicken until it is well browned and the juices run clear when pierced with a knife, about 30 to 40 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 7 grams, TransFat 0 grams
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