OVEN FRIED RANCH CHICKEN
Who doesn't love fried chicken? An all-time favorite, this chicken gets extra flavor from ranch dressing mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
- Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
- Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 4 g, TransFat 0 g
PICNIC BASKET BUTTERMILK FRIED CHICKEN
Steps:
- With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.
- Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
- Preheat the oven to 375 degrees F.
- Remove the chicken from the buttermilk and season both sides with salt and pepper.
- Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
- In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
- Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
- Serve warm immediately, or store in the refrigerator for the next day's picnic.
CRISPY PICNIC CHICKEN
Crackers, cheese and spices are all you need to create a coating that turns plain chicken into something special, according to Joanie Elbourne of Gardner, Massachusetts.-Joanie C. Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Place the butter in a shallow bowl. Dip a few pieces of chicken at a time in butter, then place in bag; seal and shake to coat., Bake, uncovered, at 350° for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.
Nutrition Facts :
PICNIC FRIED CHICKEN
For our family, it's not a picnic unless there's fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a "Golden Oldie" recipe for me-I've used it any number of times. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator. , Combine coating ingredients in large shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying)., In a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 623 calories, Fat 40g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 748mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.
SPICY BAKED PICNIC CHICKEN
Wonderful baked chicken with a spicy twist! Your taste buds will love it!
Provided by Crystal S
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
- Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
- Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
- Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
- Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 408.2 calories, Carbohydrate 35.5 g, Cholesterol 87.2 mg, Fat 10.7 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 4.9 g, Sodium 1564.1 mg, Sugar 6.4 g
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 PICNIC CHICKEN
Provided by Tracey Seaman
Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
- Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
- Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
- Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
- Transportation tips:
- If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.
PICNIC FRIED CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield 8 pieces
Number Of Ingredients 15
Steps:
- For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use.
- For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.
- When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F.
- Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture.
- Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated.
- Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.
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4.5/5 (58)Servings 4
- Mix together cumin, smoked paprika, 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ¾ tsp. garlic powder, and ½ tsp. pepper in a small bowl.
- Arrange chicken on a rimmed baking sheet; sprinkle all over with spice mixture. Let sit at room temperature 30 minutes, or chill, uncovered, up to 12 hours.
- Combine flour, curry powder, paprika, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. garlic powder, and 2 tsp. pepper in a medium paper bag. Close bag and shake well to combine. Add chicken to bag, close, and shake well to coat.
- Pour oil into a large cast-iron skillet or Dutch oven to come 1" up sides; clip thermometer to sides of pan and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, cook chicken pieces, turning halfway through, until deep golden brown, 10–15 minutes per batch (an instant-read thermometer inserted into each piece should register 160° for light meat and 165° for dark). Transfer fried chicken to a wire rack and let cool slightly before serving.
THE BEST PICNIC FOODS (COLD PICNIC BARBECUE CHICKEN RECIPE)
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Reviews 12Category Main DishesCuisine AmericanTotal Time 1 hr 20 mins
- Grease a rimmed baking tray large enough to hold 8 pieces of chicken in a single layer and set aside.
- Beat the eggs in a bowl just large enough to hold the largest piece of chicken. Place the flour and crushed chips in 2 separate bowls.
- Line up your bowls and your baking tray in this order from left to right: flour, eggs, crushed chips, baking tray.
- First, dip your chicken into the flour mixture and cover it completely and evenly. Shake off any excess flour.
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- In a shallow baking dish, whisk together buttermilk and hot sauce. Place chicken in buttermilk mixture, turning so both sides have been coated. Leave chicken in dish (breasts and thighs skin side down) Cover and place in the fridge for at least an hour but as long as 24 hours. The longer, the better!
- Mix flour and seasonings. Remove chicken from buttermilk mixture and dredge in flour so each piece is lightly coated. Set on a plate and discard remaining flour
- Place a large pan on high heat. Add enough olive oil to pan so that the entire bottom is well coated. When oil is very hot, carefully add chicken to pan. Lower heat to medium/high. When first side is golden brown (about 3-4 minutes) turn and brown other side. You may have to work in batches adding more oil to pan if needed
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3/5 (1)Total Time 2 hrs 30 minsCategory Dinner, Main CourseCalories 387 per serving
- Whisk together lemon juice, anchovy paste, garlic, worscestershire sauce and wine vinegar. Pour into large ziplock bag and add chicken.Marinate for at least 2 hours or ideally overnight (in fridge)
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Ratings 11Calories 284 per servingCategory Healthy Chicken Recipes
- Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
- Preheat oven to 425°F. Line a baking sheet with foil. Coat a wire rack with cooking spray and set it on the baking sheet.
- Combine flour, sesame seeds, paprika, baking powder, thyme, salt and pepper in a sealable bag. Tapping off excess marinade, place one or two chicken pieces in the bag and shake to coat the chicken with the flour mixture. Tap off excess flour; place the chicken on the prepared rack and coat with cooking spray. Repeat with remaining chicken thighs and drumsticks.
- Bake the chicken until golden brown and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 40 to 50 minutes.
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- The Perfect Muffuletta. A big sandwich is guaranteed to light up hungry faces, and this one is truly perfect picnic food. You can't always guarantee sunshine, but you can guarantee smiles from the salty meats and cheeses in this substantial New Orleans classic.
- White Bean Salad with Lemon and Cumin. Spring cleaning includes your pantry and may spark loads of picnic ideas. Make use of those dried beans you've stockpiled.
- Double Chocolate Rye Cookies. No picnic basket is complete without cookies. These dark chocolate ones will be the bright spot in any picnic menu—the secret is a bit of unsweetened chocolate in the mix.
- 3-Ingredient Tomatillo Guacamole. When you realize your picnic menu could benefit from a last minute addition, remember store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole, and a few squeezes fresh lime juice brightens up the dip in a flash.
- California Veggie Sandwich. Picnic sandwiches should keep you light on your feet. You'll have no problem spiking a volleyball after this one, which is stuffed with pickled shredded carrots, creamy avocado, goat cheese, lettuce, and cooling cucumber.
- Maui Kale Salad With Sweet Onion Dressing. It's hard to say whether it's the sweet onion dressing, the crumbled potato chips, or the kim chee peanuts on this kale salad that make it superlative, but it will be easily voted most popular on the picnic blanket.
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- Black-Eyed Pea Salad With Hot Sauce Vinaigrette. If you're looking for picnic food ideas, how about a hearty salad that just gets better as it sits? (The tangy hot sauce vinaigrette is one you'll come back to again and again.)
- Pasta Salad with Spring Vegetables and Tomatoes. This revamped pasta salad is bursting with fresh herbs and citrus, not mayo. Cherry tomatoes and charred sugar snap peas add sweetness.
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- Buffalo Chicken Roll-ups. Buffalo chicken roll-ups are quick and easy to make for your picnic basket. They are full of delicious roasted chicken, spicy wing sauce, and tangy blue cheese, and have barely any cooking involved.
- Thai Basil Chicken Lettuce Wraps. These crunchy, flavorful Thai basil chicken lettuce wraps filled with yummy seasoned chicken, herbs and vegetables are a fabulous snack or light lunch idea for picnics.
- Herbaceous Avocado Hummus. Hummus is a super picnic-friendly food because it makes a great spread for sandwiches and wraps, or an easy, kid-pleasing dip for crackers and cut up vegetable sticks.
- Grilled Corn Salad. This grilled corn salad recipe is the ideal way to enjoy the sweet and crunchy flavor of cooked corn when you're craving something extra.
- Tuna Pasta Salad With Dill. Pasta salad is a favorite picnic dish that's perfect for enjoying in warmer weather. It needs little cooking, can be made ahead and tastes great served cold or at room temperature.
- Roasted Garlic Pasta Salad. Roasted garlic pasta salad makes a perfect picnic dish! It's a fun new take on regular old pasta salad. The roasted garlic adds a sweet and garlicky flavor, while the tomatoes and spinach provide a nice, fresh pop of color and taste.
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- Potato Salad. Can you even call it a picnic without potato salad? We're always on the lookout for the best potato salad recipes and this one is a real contender for the top prize.
- Classic Crab Roll. A seafood salad roll and warm weather just go together, and this classic crab roll is a delicious addition to your picnic basket. Canned or frozen crab meat is mixed with a spicy lemon mayonnaise and nestled into a brioche roll.
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