Oven Fried Chicken Ww Food

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside.
• Season chicken with salt and cayenne pepper to taste; set aside.
• Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl. Place buttermilk and cornflakes crumbs in 2 separate shallow bowls.
• Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.
• Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 chicken breast per serving.

OVEN FRIED CHICKEN (WW)

Steps:

• Preheat oven to 375 degrees F.
• Line baking pan with foil and then paced a wire cooling rack on pan; spray rack with Pam.
• In three pie dishes, place 1/2 cup flour in the first one, in the second the egg whites and in the third place the cornflakes crumbs (I just crushed my own cornflakes with a rolling pin -- so they were probably not as fine crumbs as the packaged crumbs).
• Put chicken in a large bowl, sprinkled with salt and cayenne. Ad buttermilk, turn to coat.
• Dip chicken into the flour, then the egg whites and finally into the cornflakes; pressing to adhere. Repeat for all the chicken.
• Place chicken on rack and spray wiht Pam. Bake until golden (45 -60 minutes).
• Meanwhile make gravy (this is what I skipped and deducted one point from serving). by melting butter in saucepan over medium high heat. Whisk in remaining 2 tablespoons flour; cook , whisking for 1 minute. Whisk in chicken broth, cook, until gravy comes to a boil and thickens, (2-5 minutes). Stir in sage and pepper.

OVEN FRIED CHICKEN

Steps:

• Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours.
• Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature.
• Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere.
• Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing.

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

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 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.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

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!

UNFRIED CHICKEN - WW

Steps:

• Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
• Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
• Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
• Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.

OVEN-FRIED PAPRIKA CHICKEN CUTLETS (WEIGHT WATCHERS)

Steps:

• Preheat broiler and coat a baking sheet with cooking spray.
• Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
• Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

CORN FLAKE OVEN-FRIED CHICKEN

Steps:

• Heat oven to 400ºF. Spray cookie sheet with cooking spray.
• Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
• Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix or flour and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
• Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

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.