CRISPY OVEN FRIED CHICKEN
Everyone will love this crispy oven fried chicken recipe - it's so simple to make but so full of flavor! We love to serve it with potato wedges or mac and cheese, or add your family's favorite sides for an all-around comforting meal.
Provided by Nora from Savory Nothings
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
- Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
- Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well - press the breading well on the chicken to make it stick.
- Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray - leave enough space in between, I usually bake it in two batches.
- Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.
Nutrition Facts : ServingSize 1 serving, Calories 436 kcal, Carbohydrate 21 g, Protein 52 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 181 mg, Sodium 836 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
SAVORY OVEN-FRIED CHICKEN
You won't believe how moist this chicken is. It has a nicely seasoned crumb crust that bakes up to a golden color. It's tasty, healthy and easy.-Ranee Bullard, Evans, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the buttermilk, mustard, garlic and pepper sauce. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade., In a large resealable plastic bag, combine the flour, paprika, baking powder, thyme, salt and pepper. Add chicken, one at a time, and shake to coat., Place chicken bone side down on a rack in a shallow baking pan. Spritz chicken with cooking spray. Bake, uncovered, at 425° for 50-60 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 355 calories, Fat 8g fat (2g saturated fat), Cholesterol 153mg cholesterol, Sodium 394mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 58g protein.
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN
If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h50m
Number Of Ingredients 19
Steps:
- Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
- Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
- Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
- Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
- Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
- Bake the chicken:
- Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
- Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
- Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SAVORY OVEN-FRIED CHICKEN
Make and share this Savory Oven-Fried Chicken recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450.
- Line 15x10x1-inch baking pan with foil.
- In pie pan, crumble croutons, Parmesan cheese and parsley.
- Brush chicken pieces with mustard; roll in crouton mixture.
- Place chicken on foil-lined pan.
- Bake at 450 for 15 to 20 minutes or until chicken is fork tender and juices run clear.
Nutrition Facts : Calories 359.1, Fat 7.7, SaturatedFat 2.5, Cholesterol 143.3, Sodium 637.9, Carbohydrate 9.9, Fiber 1.4, Sugar 1.2, Protein 59.1
OVEN FRIED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 8 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F.
- In a bowl, blend the grapeseed oil, salt and pepper, mixing well. Add the cut chicken and again blend well, tossing the oil to coat the chicken.
- Next, place the chicken on a nonstick baking pan and bake until the chicken reaches 165 degrees F, about 30 minutes. Once the chicken is cooked, remove from the oven and cool on the counter.
- During cooling, heat the vegetable oil to 375 degrees F in a fryer or in a deep pot on the stove. Mix the flour with the salt and pepper blend. Once the oil is heated, in a large bowl, toss the cooked chicken with the seasoned flour, ensuring to coat the chicken. Once the chicken is coated, tap off any excess flour, and then place in the fryer to warm the chicken and create a crust.
- Cook for 4 to 5 minutes, and then remove from the fryer and place on paper towels to allow any excess oil to drain. Before serving, you can add additional seasoning to the cooked chicken if desired.
OVEN-FRIED CHICKEN THAT'S AS GOOD AS FRIED
Steps:
- Adjust rack to upper-middle position and heat oven to 400 degrees F.
- Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.
- Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
- Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.
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
SAVORY FRIED CHICKEN
Make and share this Savory Fried Chicken recipe from Food.com.
Provided by Christine MT
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry.
- In a large plastic bag, combine flour,salt,pepper,sage,onion powder,thyme, and garlic powder.
- In a shallow bowl, beat eggs and water together.
- Place the chicken in the bag and shake to coat evenly.
- Dip in the egg mixture and shake again in the bag.
- Fill a skillet with oil and fry the chicken for 10 minutes, turn, and fry for 8 to 10 minutes.
SAVORY SOUTHERN FRIED CHICKEN
My recipe for some of the best fried chicken you can make... and eat, prepared with my Recipe #506948. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: YOU CAN SINGLE-BREAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).
- WHISK 2 quarts cold water (8 cups) with 2 tablespoons fine sea salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved, for the BRINE.
- RINSE and blot chicken pieces; ADD chicken pieces to marinade; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator (preferably overnight), turning chicken as needed.
- INTO a large Ziploc bag, add the BREADING ingredients; BREAK up any clumps if present, by hand or using the back of a spoon; SEAL bag containing mixture; SHAKE well until combined.
- BEAT 4 eggs in a large bowl, for the EGGWASH; REMOVE chicken from brine with tongs; BLOT pieces with paper towels.
- TO SINGLE-BREAD CHICKEN: Dip one piece breaded chicken using tongs, into the eggwash to wet completely. Drop chicken into the breading. Roll chicken well in the breading to coat. Place breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces. TO DOUBLE-BREAD CHICKEN: Add 5 teaspoons flour plus 1 teaspoon cornstarch to breading and mix well. Drop chicken into the breading and roll it well in the breading to coat. Drop chicken into the eggwash to wet completely. Quickly return chicken to the breading and roll again to coat well. Place double-breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces.
- PREHEAT manufacturer's recommended amount of peanut oil in deep-fryer between to 315°F (OR) preheat enough oil to immerse chicken completely in deep heavy stovetop pot between to 315°F (use a heat-safe thermometer to gauge).
- PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
- FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
- DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Nutrition Facts : Calories 200.7, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 2372.1, Carbohydrate 32.9, Fiber 1, Sugar 0.2, Protein 8
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