Crispy Oven Fried Chicken Recipes

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THE KITCHEN MAGPIE'S CRISPY OVEN FRIED CHICKEN



The Kitchen Magpie's Crispy Oven Fried Chicken image

The Kitchen Magpie's Crispy Oven Fried Chicken - find out the secret to the most amazing oven fried chicken you will ever eat! Just look at that crispy skin! No crazy batter, either!

Provided by Karlynn Johnston

Categories     Dinner

Time 1h30m

Number Of Ingredients 8

1 1/3 cups of flour
1 tablespoon garlic powder
2 tablespoons seasoning salt
1 teaspoon paprika
1 teaspoon pepper
2 or 3 eggs
1/3 cup of margarine or butter
one chicken (cut into 8 pieces (2 drumsticks, 2 thighs and the breasts cut into 4))

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!

Nutrition Facts : Calories 165 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 1538 mg, ServingSize 1 serving

OVEN FRIED CHICKEN



Oven Fried Chicken image

This Crispy Oven Fried Chicken is baked to perfection, juicy on the inside and wonderfully crispy on the outside. This is such a quick and easy chicken recipe, ready in around 30 mins. A delicious and healthier take on fried chicken.

Provided by Becky Hardin

Categories     Appetizer     Main Course

Time 45m

Number Of Ingredients 8

6 chicken drumsticks
1 cup Greek yogurt
1 tsp kosher salt
1 cup all-purpose white flour
2 tbsp paprika
½ tsp onion powder
½ tsp garlic powder
2 tablespoons melted butter

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

Nutrition Facts : Calories 799 kcal, Carbohydrate 57 g, Protein 59 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 246 mg, Sodium 1552 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CRISPY OVEN FRIED CHICKEN



Crispy Oven Fried Chicken image

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

1 large egg
1/3 cup buttermilk (OR regular milk; see notes)
1 cup all purpose flour
4 tablespoons plain breadcrumbs (Panko or Italian seasoned work as well)
1 teaspoon baking powder
1/2 tablespoon salt
2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground pepper
2 pounds skinless, boneless chicken breast (cut into strips (I do 2-3 per breast))
1/4 cup butter (or more as needed)

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

EASY AND CRISPY OVEN FRIED CHICKEN



Easy and Crispy Oven Fried Chicken image

Make and share this Easy and Crispy Oven Fried Chicken recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 large chicken breasts
1 cup flour
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
liquid shortening or melted margarine

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 BAKED 'FRIED' CHICKEN



Crispy Baked 'Fried' Chicken image

Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.

Provided by Cat Cora

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Serving suggestion: Easy Greens, recipe follows

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

CRISPY OVEN FRIED CHICKEN WITH GRAVY



Crispy Oven Fried Chicken With Gravy image

Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.

Provided by Marie

Categories     Chicken

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 cut up whole chicken (8 pieces)
1/4 cup vegetable oil
1/4 cup butter
1 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon seasoning salt
black pepper (to taste)
1/2 teaspoon garlic powder
3 tablespoons chicken drippings
3 tablespoons flour
2 cups chicken broth

Steps:

  • Place the chicken in salted water for 15-20 minutes.
  • Preheat oven to 425°.
  • Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
  • Combine flour and seasonings in a plastic bag.
  • Shake pieces of chicken in flour mixture.
  • Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
  • Place pan in oven and bake 30 minutes.
  • Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
  • Remove to a platter and keep warm allowing to rest for at least 10 minutes.
  • For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
  • Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
  • Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
  • Cook for about 2 minutes.
  • Season with salt and pepper if necessary.

EASY OVEN-FRIED CHICKEN



Easy Oven-Fried Chicken image

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

¼ cup shortening, or as needed
¼ cup butter, or as needed
½ cup vegetable oil, or as needed
1 egg
1 teaspoon water
10 crackers, or as needed, crushed
¼ cup cornmeal, or as needed
1 teaspoon dried sage
dried tarragon
½ teaspoon garlic powder
salt and ground black pepper to taste
8 bone-in, skin-on chicken thighs

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

CRISPY OVEN-FRIED CHICKEN



Crispy Oven-Fried Chicken image

Provided by Bobby Deen

Categories     Chicken     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Healthy     Breadcrumbs     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 8

1/3 cup 1% buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts (about 12 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dried bread crumbs

Steps:

  • 1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
  • 2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.
  • 3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS



Crispy Juicy Oven-Fried Chicken Breasts image

This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.

Provided by Judy in Delaware

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 egg
1 tablespoon water
2 tablespoons peanut oil

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.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g

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From countrysidecravings.com


CRISPY OVEN-FRIED CHICKEN RECIPE | QUAKER OATS
2-1/2 to 3 pound broiler fryer chicken, cut up, skinned. 1/2 Cup (s) milk. Cooking Instructions. Heat oven to 400 degree F. Combine dry in ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15x10-inch pan brush with margarine. Bake 40-45 minutes or until golden brown and tender.
From quakeroats.com


THIS CRISPY OVEN FRIED CHICKEN... - EASY CHICKEN RECIPES | FACEBOOK
Easy Chicken Recipes Yesterday at 6:03 PM Shredded chicken is smothered in hot sauce and topped with blue and ... jack cheese for a deliciously melted sandwich that you will love any day of …
From facebook.com


THE BEST OVEN FRIED CHICKEN // VIDEO - THE SUBURBAN SOAPBOX
2022-03-01 Instructions. Place the chicken pieces in a large zip top bag and set aside. In a medium bowl, whisk together the buttermilk, lemon juice, lemon zest, hot sauce, salt and pepper. Pour the mixture into the bag with the chicken and seal. Place the bag in a large bowl and refrigerate for 4 hours or overnight.
From thesuburbansoapbox.com


CRISPY OVEN FRIED CHICKEN RECIPE » 100 DAYS OF REAL FOOD
2018-04-17 Instructions. Marinate chicken in buttermilk (fully submerged) in the refrigerator for 2 to 3 hours or up to 24 hours overnight. Preheat oven to 400 degrees F. Place a wire rack on a baking sheet, spray generously with cooking spray, and set aside. Stir together the breadcrumbs, cheese, and spices in a shallow, large bowl.
From 100daysofrealfood.com


EASY OVEN FRIED CHICKEN THIGHS - CHEF SAVVY - MAIN DISH
2020-03-14 Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on the chicken thighs tossing to coat. Set aside. In a small bowl add the flour, set aside.
From chefsavvy.com


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