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
LAURIE COLWIN'S BAKED MUSTARD CHICKEN
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)
Provided by The New York Times
Categories dinner, easy, weekday, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
- Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
- Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams
OVEN-FRIED CHICKEN THIGHS WITH BUTTERMILK-MUSTARD SAUCE FOR TWO
Yummy comfort food! If you preheat the baking sheet it will help to crisp the chicken thighs on the bottom. From Cooking Light.
Provided by mailbelle
Categories Chicken Thigh & Leg
Time 54m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
- Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes.
- Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
- Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes.
- Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.
Nutrition Facts : Calories 848.2, Fat 54.9, SaturatedFat 16.2, Cholesterol 293.3, Sodium 865.1, Carbohydrate 21, Fiber 1.1, Sugar 11.2, Protein 64.2
INCREDIBLE OVEN FRIED CHICKEN
Make and share this Incredible Oven Fried Chicken recipe from Food.com.
Provided by Minxkat1
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
- Add the onion and then the chicken turning to coat each piece with the marinade.
- Cover; chill at least three hours or up to one day turning the chicken occasionally.
- Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
- Remove the chicken from the marinade and roll in the breadcrumb mixture.
- Set chicken on a rack to dry for about 30 minutes.
- Preheat oven to 400F degrees.
- Place chicken in large baking dish and pour butter over the chicken.
- Bake until crisp and brown, approximately 50 minutes.
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 MUSTARD CHICKEN
Make and share this Oven-Fried Mustard Chicken recipe from Food.com.
Provided by Chef 313014
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- Combine the bread crumbs, flour and paprika.
- Combine the mustard, salt, pepper and 2 Tbs. water.
- Melt the butter.
- Line a shallow pan with foil and spray with non-stick cooking spray.
- Dip the chicken breasts in the mustard mixture, then coat them with the crumb mixture.
- Put in the prepared pan.
- Drizzle the butter over the chicken.
- Bake until browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 306.6, Fat 11.9, SaturatedFat 4.2, Cholesterol 90, Sodium 832.4, Carbohydrate 15.7, Fiber 1.5, Sugar 0.8, Protein 32.5
PAT AND GINA'S OVEN FRIED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
- Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
- Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
- Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.
EASY MUSTARD CHICKEN
This is so simple and yet very tasty. Come home from work and have the chicken on the table in a few minutes. Not only that it's low Cal!
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Dry Chicken on a paper towel.
- Paint the chicken on both side with mustard.
- Roll in the bread crumbs that have been seasoned with salt& pepper.
- Gently shake off surplus crumbs.
- Place on sprayed baking sheet.
- Bake for 20 min in 400F degrees oven.
BAKED MUSTARD CHICKEN
Make and share this Baked Mustard Chicken recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush chicken with mustard and dredge in bread crumbs.
- Place in a 13- x 9- x 2-inch baking dish.
- Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
- Cover and bake at 350 degrees for 45 minutes.
- Remove cover, sprinkle with paprika, and bake an additional 15 minutes.
EASY SHEET-PAN CHICKEN
Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes - either sweet or white - and your favorite green vegetable or salad. It's weeknight cooking at its finest.
Provided by Melissa Clark
Categories dinner, easy, poultry
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
- Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
- Bake until chicken is golden and no longer pink, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 17 grams, Sodium 879 milligrams, Sugar 1 gram, TransFat 0 grams
FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN
This is another favorite of mine from an old Richard Simmons cookbook. It is full of fiber, low in fat and calories, tangy, crispy, chewy, MMmmmmm.
Provided by hollygollygee
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
- In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
- Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
- Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.
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