Deviled Oven Fried Chicken Recipes

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OVEN FRIED CHICKEN



Oven Fried Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the rack and chicken
2 1/4 cups broken bagel chips or Melba toast
1 1/3 cups rice-corn crispy cereal, such as Crispix
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces, about 6 ounces each (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
  • Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
  • Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
  • Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
  • Transfer to a platter and serve hot or at room temperature.

DEVILED FRIED CHICKEN



Deviled Fried Chicken image

Categories     Chicken     Fry     Kid-Friendly     Kwanzaa     Dinner     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

Steps:

  • In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  • Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  • Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
  • Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

DEVILED OVEN- FRIED CHICKEN



Deviled Oven- Fried Chicken image

The devil must have made me put so much hot sauce in this chicken dish that it leaves your mouth on fire. Please use less if you want the nice flavor but less heat.

Provided by Geema

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 -8 pieces boneless chicken breasts or 6 -8 pieces boneless chicken thighs
1/3 cup of your favorite hot pepper sauce (mine is Chalula.)
1/4 cup water
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
1 cup breadcrumbs
1/2 cup flour
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons poultry seasoning
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika

Steps:

  • In a large bowl, make the marinade by mixing
  • together hot pepper sauce, water, mustard, and pepper.
  • Add chicken; cover and marinate in refrigerator for 1 hour.
  • While chicken is marinating make the coating.
  • In a bowl, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
  • Put the bread crumb mixture in a shallow dish.
  • Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
  • Place chicken in single layer, in a shallow baking sheet.
  • Bake in 400 F oven for 15 minutes.
  • Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.

DEVILED FRIED CHICKEN



Deviled Fried Chicken image

If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. this recipe comes from Bon Appetit, 1998.

Provided by Bev I Am

Categories     Chicken Breast

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 (3 1/4 lb) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed (except wings)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil (for frying)

Steps:

  • In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
  • Add chicken pieces.
  • Seal bag, eliminating air.
  • Turn bag to coat chicken evenly.
  • Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  • Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
  • With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
  • Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  • Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
  • Attach deep-fry thermometer.
  • Heat oil over medium-high heat to 350°F.
  • Add 4 pieces of chicken, skinned side down, to oil.
  • Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
  • Using wooden spoons, turn chicken over.
  • Fry 7 minutes.
  • Turn chicken over again.
  • Fry until deep golden brown and cooked through, about 3 minutes longer.
  • Using same spoons, transfer chicken to large rack set on baking sheet.
  • Reheat oil to 350°F.
  • Repeat frying with remaining 4 pieces of chicken.
  • Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
  • Serves 4.

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 6

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

Steps:

  • Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
  • In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
  • Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g

DEVILED CHICKEN



Deviled Chicken image

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

6 chicken leg quarters
1/4 cup butter, melted
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

DEVILED CHICKEN LEGS



Deviled Chicken Legs image

So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.

Provided by Pierre Franey

Categories     dinner, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 chicken legs with thighs attached
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 tablespoons fresh or canned chicken broth
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons fresh fine bread crumbs
4 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 425 degrees.
  • Sprinkle the chicken legs with salt and pepper.
  • In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
  • Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
  • Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
  • Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 41 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 18 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 0 grams

OVEN FRIED CHICKEN WITH BREADCRUMBS



Oven Fried Chicken with Breadcrumbs image

Moist inside and crispy outside -- this is country "fried" chicken made in the oven without the greasy mess.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 8

1/2 cup buttermilk
1 cut-up whole chicken (3 to 3 1/2 lb; 8 pieces), skin removed
1 cup Progresso™ plain panko crispy bread crumbs
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 400°F. Spray broiler pan with cooking spray. In shallow bowl, place buttermilk. In another shallow bowl, mix bread crumbs, garlic salt, paprika, pepper and poultry seasoning.
  • Dip chicken pieces in buttermilk; coat with crumb mixture. Place on broiler pan. Discard any remaining buttermilk and coating mixture. Drizzle chicken with butter.
  • Bake 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (165°F).

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 1/2 g

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Top Asked Questions

How do you cut a deviled chicken for fried chicken?
Deviled Fried Chicken. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed,...
Can you fry chicken in the oven?
Fried chicken in the oven! Cut the fat but not the flavor with crispy, crunchy, healthier chicken recipes. I love fried chicken, but it takes so long and is such a big mess.
How do you make fried chicken with mayonnaise and Dijon mustard?
Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack.
What is the best way to make fried chicken?
Few tips to make Deviled chicken right: Use bone-in chicken. Thigh and leg meat if possible. Bones help to retain the moisture in the chicken while you fry them. Marinate the chicken for at least 30mins or overnight in the fridge before you fry to get the maximum flavor.

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