OVEN-FRIED ITALIAN CHICKEN
I love fried chicken but I really don't like the mess I make when doing so. This oven-fried chicken is very good and very easy. Not to mention, I don't make as much of a mess in the kitchen. This reminds me of a certain chicken chains Original recipe because it isn't extra crispy.
Provided by Jeanne Benavidez
Categories Chicken
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large, plastic zip-lock bag, mix salad dressing and garlic. Add chicken, seal the bag and turn it over seeveral times to coat the chicken. Refrigerate for at least 1 hour or up to overnight, turning occasionally.
- 2. Heat the oven to 425 F. Spray a shallow baking sheet with the cooking spray.
- 3. In another zip-lock bag, combine the breading ingredients and shake to combine well.
- 4. Remove chicken pieces one at a time from marinade and place it into the breading bag. Coat the chicken piece with breading and shake off the access. Place the chicken, bone-side down, on the prepared baking sheet. Continue with all of the chicken pieces.
- 5. Bake for 35 to 40 minutes or until the juice of the chicken is clear when cut into the thickest piece.
CRISPY ITALIAN OVEN CHICKEN
This crispy chicken is made in the oven without any breading at all; the only ingredients you need are the chicken, a drizzle of oil, and a sprinkling of spices.
Provided by Mary Younkin
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
- Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!
OVEN FRIED ITALIAN CHICKEN
This recipe is from the Edith Adams column in the Vancouver Sun. Hot or cold, fried chicken goes will with a zippy potato salad.
Provided by Chef Regina V. Smith
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large shallow dish combine melted butter with garlic, mustard and Worcestershire sauce.
- Combine bread crumbs, cheese, oregano, basil, paprika and parsley in a plastic bag.
- Dip the chicken pieces in he butter mixture, and then shake well in the crumb mixture.
- Arrange chicken pieces in a large shallow baking dish. Drizzle with the remaining butter mixture. Bake at 375 degrees F. for about 45 minutes or until done, basting occasionally.
ITALIAN FRIED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
- Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
- Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.
Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 161 milligrams, Sodium 178 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 59 grams
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.
OVEN FRIED CHICKEN
Skip the added oil and mess that's associated with traditional frying and make super-crisp "fried" chicken in the oven. A zesty marinade filled with lemon, rosemary and spices keeps the chicken tender and flavorful. Cornmeal and whole wheat breadcrumbs make a crunchy coating while baking on a rack ensures no soggy bottoms on the chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
- Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
- Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
- Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
- Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
- Nutritional analysis of 1/2 of total recipe for breading mixture
- Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg
- Nutritional analysis per serving of chicken
- Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g;
- Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
DOMESTICATED ITALIAN OVEN FRIED CHICKEN
I got tired of making BBQ chicken for the kids because it seemed that was the only way they would eat it! So having long loved this chicken, I thought I would pull a fast one on them. It's now their new request and I can enjoy some goodness at the table too!
Provided by domesticatedmom
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pound fillets to tenderize and place in gallon Ziploc and pour dressing over.
- Give a few tosses to coat and refrigerate a few hours.
- Marinating while you're at work is fine.
- Dip marinated fillets in egg, then crumbs, lightly flour, then back into crumbs again.
- Put into baking dish and sprinkle with seasonings to taste.
- Bake at 350°F until no pink shows.
- I cut one to see if its done in the center.
- That's usually the largest piece.
- Flip once in the middle of baking to give an even golden brown. (Sorry my camera is broken I don't have a photo!)
- I like to serve with the children's favorites Mac n Cheese, oven baked beans, and of course BBQ sauce for chicken dippin'. I like to dip my chicken in homemade garden stewed tomatoes pipin' hot. Yummmm.
Nutrition Facts : Calories 791.5, Fat 30.6, SaturatedFat 5.8, Cholesterol 237.7, Sodium 1960.5, Carbohydrate 59.9, Fiber 3.2, Sugar 10.9, Protein 65.6
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
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
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