CORNMEAL OVEN FRIED CHICKEN
This Cornmeal Oven Fried Chicken gets SO crispy, all without deep frying! The ultimate comfort food made healthier.
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Prep: Preheat the oven to 410°F. Place a dark-colored baking sheet or pan in the oven to heat up (you want it to get really hot).
- Make egg mix: In a medium bowl, whisk together the egg and the buttermilk.
- Make dry mix: In a separate bowl, mix the flour, cornmeal, baking powder and seasoning together.
- Coat chicken: Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
- Put chicken on pan: Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray. Make sure there's butter underneath every chicken piece, or it will stick! Add more butter if it's not enough to cover your pan!
- Bake chicken: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). IF THE CHICKEN STICKS: Do NOT just flip it! Use a spatula to carefully loosen it from the pan, then flip. Otherwise the breading will fall off. Finish by broiling the chicken until it turns golden brown and crispy.
Nutrition Facts : Calories 366 kcal, Carbohydrate 22 g, Protein 36 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 145 mg, Sodium 851 mg, Fiber 1 g, ServingSize 1 serving
CORNMEAL OVEN-FRIED CHICKEN
This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.
Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
EASY OVEN-FRIED CHICKEN
This is a very easy way to have great fried chicken, without standing over a frying pan. My family loves this and it's simply a matter of changing the seasonings to get an entirely new flavour.
Provided by KALDIRRIS
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
- Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
- Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 488.5 calories, Carbohydrate 13.3 g, Cholesterol 109.5 mg, Fat 40.4 g, Fiber 0.6 g, Protein 18 g, SaturatedFat 11.2 g, Sodium 310.1 mg, Sugar 0.4 g
CORNMEAL-CRUSTED OVEN-FRIED CHICKEN
This has a really nice crispy, flavorful crust...it originated from Gourmet Magazine...enjoy! Cooking time does not include marinating time...
Provided by teresas
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl whisk, together buttermilk, lemon zest, lemon juice, oil, shallots, thyme, 1 tsp of the salt, and 1 tsp of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally for 3 hours or overnight. (I put everything in a large zip lock bag.).
- Preheat the oven to 425°F.
- In a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
- In another large bowl combine the cornmeal, bread crumbs, Parmesan, parsley, remaining 1 tsp salt, paprika and the remaining 1/2 tsp cayenne pepper. (I put everything in a large zip lock bag, and coat the pieces two at a time.).
- Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess.
- Arrange the chicken in a one layer onto a rack and let it dry for 30 minutes.
- (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.).
- Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35-45 minutes, or until it is done and crisp.
Nutrition Facts : Calories 1143.5, Fat 79.5, SaturatedFat 24.4, Cholesterol 378.4, Sodium 1658.6, Carbohydrate 30.9, Fiber 2.6, Sugar 3.8, Protein 74
CORNMEAL OVEN-FRIED CHICKEN
Make and share this Cornmeal Oven-Fried Chicken recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag combine the first 9 ingredients.
- Place the buttermilk in a shallow bowl.
- Dip chicken in buttermilk, then add to bag, a few pieces at a time and shake to coat.
- Place in a 13-inch x 9-inch baking pan coated with cooking spray.
- Bake at 375* for 10 minutes; drizzle with butter.
- Bake 30-40 minutes longer or until juices run clear.
FRIED CHICKEN WITH CORNMEAL
Provided by Linda Wells
Categories dinner, main course
Time 3h30m
Yield Eight to 10 servings
Number Of Ingredients 10
Steps:
- Trim the chickens of as much obvious fat as possible.
- In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
- Preheat the oven to 425 degrees.
- In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
- In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
- Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.
CORNMEAL-CRUSTED OVEN-FRIED CHICKEN
Steps:
- In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
- Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.
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