Oven Fried Chicken Your Way Food

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:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

OVEN FRIED CHICKEN YOUR WAY

Steps:

• This recipe is called Your Way because you can use any spice blend you want for seasoning; McCormicks Greek Seasoning is excellent, as is Emeril's Essence; make your own up if you want.
• In a flat dish like a pie plate, combine buttermilk and spice blend.
• Or, if making this up early in the day, combine in a large ziploc bag instead, so chicken can marinate for a few hours in the fridge.
• Combine breadcrumbs, salt and parmesan in another flat dish; set aside if you want chicken to marinate in fridge for a few hours.
• Cut chicken breasts into large chunks.
• If you are making this up early in the day, place chicken pieces into the ziploc bag along with the buttermilk mixture and close bag tightly; make sure all pieces of chicken are coated with buttermilk mixture; let sit in fridge until ready to coat.
• If you don't have time for this, just dip chicken chunks into buttermilk mixture, making sure pieces are thoroughly coated.
• Preheat oven to 400F; have ready a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.
• After chicken is coated with buttermilk mixture, dredge in breadcrumb mixture thoroughly, then place on prepared baking sheet.
• Bake for approximately 20 to 25 minutes, or until chicken is just cooked through.

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 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 CHIMICHANGAS

Steps:

• Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
• Place about 1/4 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling.
• Roll up from bottom and place seam-side down on a baking sheet.
• Brush with melted margarine.
• Bake at 400°F for 25 minutes or until golden.
• Garnish with additional cheese and green onion and serve salsa on the side.

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.

OVEN-FRIED CHICKEN

Steps:

• Remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt and 1/2 teaspoon pepper
• Marinate at room temperature 30 minutes (refrigerate for up to 6 hours.
• Preheat oven 425 . In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil.
• Bake crumbs crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to large bowl.
• Set a wire rack over the sheet. Working with one piece of 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.

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°F degrees.
• 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 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 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.