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).
SOUTHERN OVEN-FRIED CHICKEN
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- In a pie plate or a wide, shallow bowl, combine the flour, paprika, salt, and pepper.
- Place the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time and shake gently to coat.
- Put 1/3 cup butter in a shallow baking pan; place it in the hot oven. When the butter has melted, arrange the chicken in the pan in a single layer, skin-side down.
- Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165 F on a food thermometer).
Nutrition Facts : Calories 922 kcal, Carbohydrate 8 g, Cholesterol 360 mg, Fiber 1 g, Protein 83 g, SaturatedFat 22 g, Sodium 891 mg, Sugar 0 g, Fat 60 g, ServingSize 4 servings, UnsaturatedFat 0 g
SOUTHERN OVEN FRIED CHICKEN
There's nothing better than classic, crispy, oven-fried Southern-style chicken. This recipe is so easy, you'll want to make it all the time!
Provided by I Heart Recipes
Categories Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F.
- Make sure that the chicken is nice and clean, then set to the side.
- Next, combine the hot sauce and egg in a bowl. Mix until well combined.
- Pour the hot sauce and egg mixture all over the chicken, and make sure that the chicken is nicely coated.
- Now combine the flour, bread crumbs, seasoning salt, black pepper, onion powder, garlic powder, and poultry seasoning. Mix until well combined.
- Once the flour and seasonings are well combined, coat all of the pieces of chicken.
- Now grab a cookie sheet or sheet pan and cooling rack. Place the cooling rack on top of the cookie sheet.
- Spray the rack with with vegetable oil, then place the chicken on top of the rack.
- Spray each piece of chicken with oil until it's well coated. Make sure to get both sides.
- Place the chicken in the oven, and bake for 35-40 minutes, or until it's golden brown and cooked throughout!
- Serve and enjoy!
OVEN-FRIED CHICKEN
Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g
OVEN FRIED CHICKEN
Soaked in buttermilk overnight makes this chicken moist. The recipe calls for whole cut-up chickens but I use chicken breasts.
Provided by kvlong
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 545, Fat 24.6, SaturatedFat 7.5, Cholesterol 119.9, Sodium 1441.1, Carbohydrate 40.4, Fiber 1.4, Sugar 7.9, Protein 38
EXTRA CRISPY OVEN FRIED CHICKEN
This oven fried chicken is a healthier alternative to classic fried chicken without sacrificing ANY flavor! Crispy and seasoned to perfection, you'll love this "fried" chicken recipe!
Provided by I Heart Recipes
Categories Main Course
Time 4h45m
Number Of Ingredients 10
Steps:
- Clean the chicken then place it into a medium sized bowl( big enough to fit the chicken in!)
- Pour the buttermilk all over the chicken, and make sure that the chicken is completely covered.
- Cover the bowl, and put it in the refrigerator for a minimum of 4 hours. I refrigerate my chicken overnight!
- Drain the buttermilk, but do not rinse the chicken.
- Preheat the oven to 400 F.
- Season the chicken with the poultry seasoning.
- Next, combine the flour & all the other seasonings, then pour the seasoned flour into a large freezer bag.
- Add the chicken into the bag, close the bag then shake the bag.
- Make sure the chicken is nicely coat with the flour.
- Grab a cookie sheet or bake dish, and line it with foil.
- Spray the foil with the vegetable oil spray.
- Remove the chicken from the bag, shake off the excess flour, then place the chicken on the cookie sheet.
- Place the chicken into the oven, and let cook for 40 minutes.
- Be sure to periodically turn the chicken..
- During the last 5 minutes or so switch the oven to broil.
- Remove the chicken from the oven, and let it sit for 5 minutes.
- Serve and enjoy! XOXO
OVEN "FRIED" CHICKEN
Here's a recipe you can feel good about making for your family. You'll be picking the crust off this oven fried chicken just like it's the real deal!
Provided by Lisa Leake
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Marinate chicken in buttermilk (fully submerged) in the refrigerator for 2 to 3 hours or up to 24 hours overnight.
- Preheat oven to 400 degrees F. Place a wire rack on a baking sheet, spray generously with cooking spray, and set aside.
- Stir together the breadcrumbs, cheese, and spices in a shallow, large bowl. One-by-one remove chicken pieces from buttermilk, shake off the excess, and dredge in breadcrumb mixture until fully coated. Place chicken on a baking rack.
- Generously coat chicken with cooking spray and cook until golden brown and the meat is done (165 degrees when inserted with a thermometer), about 35 to 45 minutes.
Nutrition Facts : Calories 353 kcal, Carbohydrate 5 g, Protein 54 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 162 mg, Sodium 1067 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
EASY OVEN FRIED CHICKEN
Make and share this Easy Oven Fried Chicken recipe from Food.com.
Provided by Kim D.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 883.9, Fat 67.3, SaturatedFat 22.8, Cholesterol 243.3, Sodium 882, Carbohydrate 12.3, Fiber 0.7, Sugar 0.1, Protein 54.6
'OVEN-FRIED' FOUR CHEESE CHICKEN
Enjoy fried-style deliciousness from an oven-baked dish with 'Oven-Fried' Four Cheese Chicken. Try our 'Oven-Fried' Four Cheese Chicken today!
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Combine coating mix and seasonings in medium bowl; stir in cheese.
- Moisten chicken with water. Coat with cheese mixture, 1 piece at a time. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.)
- Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
- Bake 38 to 40 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.5302 g, Sugar 0 g, Protein 50 g
OVEN-FRIED CHICKEN STRIPS
Looking for an Oven-Fried Chicken Strips recipe? Try these almost-fried chicken tenders from My Food and Family, and enjoy the fried flavor from the oven.
Provided by My Food and Family
Categories Home
Time 32m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Spray baking sheet with cooking spray. Place flour in pie plate; beat eggs in separate pie plate until blended.
- Dip chicken, 1 tender at a time, in flour, then in egg, then in crushed stuffing, turning to evenly coat both sides of each tender with each ingredient; place on prepared baking sheet. Spray with additional cooking spray.
- Bake 15 to 17 min. or chicken is done and golden brown, turning after 8 min. Serve with ketchup.
Nutrition Facts : Calories 310, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 160 mg, Sodium 550 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 2 g, Protein 31 g
EXTRA CRISPY OVEN-FRIED CHICKEN THIGHS
Steps:
- Preheat oven to 450F
- Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
- Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
- Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
- Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
- Bake for 30 minutes for moderate crispiness and supreme juiciness.Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness.
- Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
- Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.
Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 691 mg, ServingSize 1 serving
OVEN FRIED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
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.
SPICY OVEN-FRIED CHICKEN
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
- Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
- Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
OVEN-FRIED CHICKEN
Just as delicious as Fried Chicken but healthier !!!
Provided by mitrajam
Time 1h
Yield Serves 4
Number Of Ingredients 0
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.
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