Spicy Oven Fried Chicken Food

SPICY OVEN FRIED CHICKEN

Steps:

• In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
• Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
• Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

SPICY OVEN-FRIED CHICKEN

Steps:

• In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
• Add in the chicken pieces and turn to coat thoroughly with the mixture.
• Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
• Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
• In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
• Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
• Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
• Arrange the chicken on the rack that is on the baking sheet (skin side up).
• Let stand for around 30 minutes.
• Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
• Drizzle the melted butter on top of the chicken pieces.
• Bake until crisp and golden brown about 45-50 minutes.

SPICY OVEN-FRIED CHICKEN

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
• Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

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.

SUNNY'S SPICY BUTTERMILK FRIED CHICKEN AND WAFFLES

Steps:

• For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours.
• In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature.
• In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken.
• For the waffles: Preheat the oven to 200 degrees F.
• In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter.
• Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray.
• Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup.

BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
• Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
• Place racks on 2 large rimmed baking sheets.
• Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
• Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
• Arrange chicken, skin side up, on racks on baking sheets.
• Let stand 30 minutes.
• Preheat oven to 425°F Drizzle butter over chicken.
• Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
• Serve warm or at room temperature.

OVEN-FRIED CHICKEN

Steps:

• Remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt and 1/2 teaspoon pepper
• Marinate at room temperature 30 minutes (refrigerate for up to 6 hours.
• Preheat oven 425 . In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil.
• Bake crumbs crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to large bowl.
• Set a wire rack over the sheet. Working with one piece of at a time lift chicken from buttermilk mixture.
• letting excess drip off and dredge in breadcrumbs pressing firmly to adhere. Transfer chicken to rack.
• Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 400°. In a large bowl or dish, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate 1 hour or overnight., Drain chicken, discarding marinade. In a large bowl, combine remaining ingredients. Add chicken, 1 piece at a time, and coat with crumb mixture. Place on a parchment-lined baking sheet. Bake 35-40 minutes or until a thermometer reads 170°.

SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
• Coat the chicken in flour, then egg, and finally seasoned Panko.
• Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
• Place each coated piece of chicken skin side down in the butter.
• Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
• Enjoy!

SPICY OVEN FRIED CHICKEN BY NOREEN

Steps:

• 1. Note: Seasoning mix makes enough for 10-12 pieces of chicken. Preheat oven to 425 degree's. Grease foil lined sheet pan with the canola oil. Set aside.
• 2. In a bowl mix the flour and seasonings. Mix well together.
• 3. Place chicken thighs three at a time in a gallon size Ziploc bag. Pound the thighs open so that they are all the same thickness.
• 4. In a bowl whisk the milk and egg together well. Set aside. Rinse chicken so it is wet. Dredge chicken through the flour mixture.
• 5. Place floured chicken in egg mixture. Coat chicken again with flour mixture. Place on platter.
• 6. Place chicken on hot oiled sheet pan. You must heat the pan in the oven for 10 minutes before placing the chicken on it. You want the chicken to sizzle when it hits the pan.
• 7. After about 15 minutes, move chicken aside and adds a little bit more oil to the pan. Flip chicken to other side to be cooked. Place back in the oven and continue to bake until cooked through and no pink shows. It's ready to serve.