Crisp Oven Fried Chicken Recipes

THE KITCHEN MAGPIE'S CRISPY OVEN FRIED CHICKEN

Steps:

• In a medium sized bowl, whisk the dry ingredients together.
• Grease a baking sheet really well and set aside.
• Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
• First, dip your chicken into the flour mixture and cover it completely.
• Then go to the egg mixture, and cover it again completely, this time with egg.
• Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
• Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
• After the 30 minutes, melt the margarine and pour over the chicken pieces.
• Preheat the oven to 400°F.
• Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
• Remove and serve!

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.

OVEN FRIED CHICKEN

Steps:

• In a large bowl add yogurt and salt
• Mix well with a spoon
• Add drumsticks in bowl and coat with yogurt mixture
• Cover bowl with cling film
• Marinate for 2-4 hours in the fridge
• Preheat oven at 180C/350F
• Line a baking sheet with baking paper and place a cooling rack on top of it
• Spray the cooling rack with non-stick cooking spray
• In a separate large bowl add flour, paprika, onion and garlic powder. Mix well
• Remove drumstick from marinade. Pat slightly with tissue paper to remove excess marinade
• Place drumstick in bowl with flour and coat it thoroughly with flour mixture
• Place drumstick on oven rack
• Repeat process with all drumsticks
• Melt butter in microwave for 10 second intervals
• Drizzle melted butter over drumsticks
• Bake for 35 minutes until golden brown and thoroughly cooked
• If drumsticks brown a bit too much, carefully remove baking sheet from oven, cover drumsticks with aluminum foil and continue baking

CRISPY OVEN FRIED CHICKEN

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.

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

OVEN FRIED CHICKEN II

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 9x13 inch baking dish. Add the chicken to the dish 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. Enjoy!

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

CRISPY OVEN-FRIED M-80 CHICKEN WINGS

Steps:

• For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
• Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
• Preheat the oven to 425 degrees F.
• Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
• For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
• Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!

CRISP OVEN-"FRIED" CHICKEN

Steps:

• Preheat oven to 375°F. In a shallow bowl, combine breadcrumbs, cheese, zest, paprika, and salt. In another shallow bowl, mix lemon juice and 1 tbsp water. Coat a baking pan with cooking spray. Dip chicken in liquid mixture, then in breadcrumb mixture, coating entire breast, and lay on the baking pan. Repeat with remaining breasts. Drizzle chicken with oil. Bake 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

JUDITH COMFORT'S CRISPY OVEN-FRIED CHICKEN

Steps:

• In bowl, whisk together egg and milk.
• In large bag, shake together flour, sesame seeds, baking powder, paprika and salt.
• Dip chicken pieces, one at a time, into egg mixture; shake chicken in flour mixture.
• Place on foil-lined baking sheet; drizzle with butter.
• Bake in 350 F (180 C) oven for 1 hour or until chicken is crispy on outside and no longer pink inside.