OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
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 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.
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
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
15-MINUTE FRIED HERBED CHICKEN
This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
- Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams
OVEN FRIED HERB CHICKEN
Make and share this Oven Fried Herb Chicken recipe from Food.com.
Provided by Barb in WNY
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from chicken, if desired.
- Rinse chicken; BUT don't pat dry.
- In a plastic bag; combine cornflake crumbs with all the seasonings.
- Place chicken. one or two pieces at a time in the crumb mixture.
- Shake to coat evenly.
- Place chicken pieces, skin side up in a shallow baking pan, so pieces don't touch.
- Bake uncovered, in a 325F oven for 40 to 50 minutes, or until chicken is tender and no longer pink. Do not turn during cooking.
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
ROASTED LEMON-HERB CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
- Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
- Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
- Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
- Carve the chicken and place on serving platter.
HERBED OVEN-FRIED CHICKEN
From the Book: The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook by Lynn Alley.
Provided by - Carla -
Categories Lunch/Snacks
Time 12h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt and the oil.
- Place the chicken pieces in the buttermilk mixture and coat them thoroughly.
- Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
- Preheat the toaster oven to 425°F.
- In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon salt, Parmesan, and basil.
- Pulse until the oats are partially powdered.
- Alternatively, mix the ingredients together in a bowl with a wooden spoon.
- Place the oat mixture on a plate.
- Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
- For easy clean-up, cover the toaster oven baking tray with aluminum foil and lightly spray it with oil. (Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.).
- Place the chicken pieces on the tray so that they are not touching one another.
- Spray the chicken pieces lightly with oil and bake for about 10 to 15 minutes, depending upon the thickness of the meat, until the crust is golden brown and crispy.
- Remove the chicken from the toaster oven and serve hot or refrigerate and serve cold over a salad.
More about "oven fried herb chicken food"
HERB ROASTED CHICKEN BREASTS - TENDER AND JUICY - BUDGET BYTES
From budgetbytes.com
GARLIC AND HERB GRILLED CHICKEN BREAST - THE SEASONED …
From theseasonedmom.com
BAKED PARMESAN AND HERB CRUSTED CHICKEN - THE COOKING JAR
From thecookingjar.com
OVEN-FRIED HERB CHICKEN RECIPE - FOOD.COM
From food.com
Servings 4Total Time 1 hr 35 minsCategory ChickenCalories 512 per serving
CRISPY OVEN-FRIED CHICKEN TENDERS WITH GARLIC-HERB YOGURT DIP
From nerdswithknives.com
PAULA DEEN'S HERB-FRIED CHICKEN - BETTER HOMES & GARDENS
From bhg.com
OVEN-FRIED HERB CHICKEN RECIPE | LAND O’LAKES
From landolakes.com
OVEN-FRIED CHICKEN ON A STICK - EATINGWELL
From eatingwell.com
OVEN-FRIED HERB CHICKEN - BIGOVEN.COM
From bigoven.com
ALL PAULA DEEN FRIED CHICKEN RECIPES – YOU WILL LOVE THEM!
From exquisiterecipes.com
BAKED LEMON-HERB CHICKEN BREASTS RECIPE - ALLRECIPES.COM
From allrecipes.com
OVEN BAKED CHICKEN WITH STUFFING [HOMEMADE] : R/FOOD
From reddit.com
MAPLE AIR FRIED CHICKEN RECIPE - FITMENCOOK.COM
From fitmencook.com
OVEN-FRIED HERB CHICKEN - NEW ENGLAND
From newengland.com
IRRESISTIBLE ROAST CHICKEN RECIPES FOR EVERY OCCASION
From msn.com
THE BEST OVEN-FRIED CHICKEN - THE RECIPE REBEL
From thereciperebel.com
CALORIES IN OVEN-FRIED CHICKEN WINGS - SPARKRECIPES
From recipes.sparkpeople.com
THIS HEALTHY SRIRACHA-HONEY OVEN-FRIED CHICKEN IS SIMPLY DELISH
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love