Christinas Baked Fried Chicken Recipes

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

CHRISTINA'S CHICKEN-FRIED STEAK

Steps:

• Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
• In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
• Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
• Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.

OVEN FRIED CHICKEN

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 large baking dish; add the breaded chicken thighs 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.

OVEN-BAKED "FRIED" CHICKEN

Steps:

• Coat a large baking sheet with cooking spray.
• In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
• Brush each chicken breast with Dijon mustard.
• Add chicken to oat mixture with tongs and turn to coat both sides.
• Transfer chicken to prepared baking sheet and spray with cooking spray.
• Bake 30 minutes, At 400 degrees, until golden brown and cooked through.

CHRISTINA'S BAKED FRIED CHICKEN

Steps:

• I use three plates.
• Put chicken on a large plate or bowl and cover with about 1/2 - 1 cup of peanut oil.
• Crush crackers with your hand so it's not too crushed and mix together on plate or in a bowl with seasoned salt, pepperika, and flour.
• Beat eggs and put in seperate plate or bowl.
• Take the chicken leg and cover it with peanut oil.
• place oil covered leg in cracker mixture and cover it with the mixture.
• Then place the peice in eggs and cover it then back into cracker mixture.
• Finish it by covering it again in peanut oil.
• Place the finished peice on a cookie sheet.
• Repeat for all other pieces of chicken leg - You may have to make more cracker mixture and pour more oil depending on how much you like to coat your chicken.
• Bake in over at 350 for about 45 minutes. comes out crispy and moist.