Easy Southern Crispy Oven Fried Chicken Recipes

SOUTHERN OVEN-FRIED CHICKEN RECIPE

Steps:

• First, mix two cups of water and two tablespoons of kosher salt in a large bowl to brine the chicken. Next, add the thighs and make sure they are completely submerged. Cover, and refrigerate for at least four hours, up to 24 hours.
• When you are ready to bake the thighs, preheat your oven to 400 degrees F.
• Remove the poultry from the refrigerator, drain, and pat dry with paper towels.
• Place the butter in a 9x13 metal roasting pan.
• Place the pan in the oven to allow it to heat up and the butter to melt. Watch it carefully, and don't let the butter burn; you want the thighs to start cooking as soon as they hit the pan.
• While the pan is heating, place the flour, remaining salt, and pepper in a large plastic storage bag. Add the thighs, a piece at a time, and shake well until it's thoroughly coated. Shake off any excess flour and repeat with the rest of the chicken.
• Remove the pan from the oven and place the thighsn in it, skin side down.
• Oven-fry the chicken for 30-40 minutes, or until the bottom is golden brown and crispy.
• Remove from the oven and use a spatula and turn the chicken over. Cook for an additional 20 minutes.
• Remove the chicken from the oven, and drain on paper towels.
• If desired, season with additional salt and pepper and serve immediately.

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Combine buttermilk and 1/2 tsp. salt in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
• When ready to cook, preheat oven to 475 degrees F.
• Combine panko, cornstarch, garlic powder, onion powder, paprika, cayenne, and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting excess drip off, and dredge it in the panko mixture, pressing gently to adhere. Gently shake off excess breading; transfer the chicken to a plate and sprinkle evenly with the remaining 1/4 tsp. salt.
• Heat 1 1/2 Tbsp. oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat. Add the chicken to the pan, tilting as needed so each piece comes in contact with the oil; cook until browned on the bottom, 3 to 4 minutes. Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
• Add the remaining 1 1/2 Tbsp. oil to the pan; cook until heated, about 1 minute.
• Return the chicken, browned-side up, to the pan, tilting as needed so each piece comes in contact with the oil. Transfer the pan to the oven (or use a baking dish). Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes.

EASY SOUTHERN OVEN-FRIED CHICKEN

Steps:

• Strip skin from chicken pieces.
• Pour buttermilk over chicken in plastic or glass container. turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight.
• Preheat oven 425F Smear 9x13 with oil. set aside.
• Drainbuttermilk from chicken, place chicken on rack to drain. Combine bread crumbs with paprika, salt, thyme, and pepper roll chicken in bread crumbs. Arrange in single layer in prepared pan. Bake 30 minutes. Turn chicken. Bake 15 to 20 minutes longer.

CRISPY SOUTHERN FRIED CHICKEN

Steps:

• In a large bowl beat the eggs and add the chicken to coat.
• In another large bowl with a lid, mix together the flour, cornstarch, garlic powder, salt, pepper and accent seasoning.
• Preheat oil to 375°F I would recommend using a thermometer to monitor the temperature - temperature is important. A clip-on candy/deep-fry thermometer should be kept in the pot at all times, so that you can monitor the temperature accurately.
• Add the chicken to the flour mixture and place the lid on the bowl. Shake the bowl vigorously to coat the chicken.
• Let the chicken rest for 10 minutes before frying. You can preheat your oil at this time.
• When the oil has reached 375° F carefully add the chicken to the oil. Try not to overcrowd, the temperature of the oil will drop but you don't want it to drop below 300°F Keep it at 300° F to 325° F while the chicken fries.
• Fry chicken for 8-12 minutes each side, turning the chicken over half way through (ensure chicken is cooked to an internal temperature of 165° F when using an instant read thermometer).
• Drain the chicken on paper towels. You can place in a 170° F oven to keep the chicken warm if you have more chicken to fry.
• When frying more chicken let the oil get back up to 375° F again.

CRISPY SOUTHERN FRIED CHICKEN

Steps:

• BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth.
• HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning.

SOUTHERN OVEN-FRIED CHICKEN

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• In a pie plate or a wide, shallow bowl, combine the flour, paprika, salt, and pepper.
• Place the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time and shake gently to coat.
• Put 1/3 cup butter in a shallow baking pan; place it in the hot oven. When the butter has melted, arrange the chicken in the pan in a single layer, skin-side down.
• Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165 F on a food thermometer).

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.

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

REAL SOUTHERN FRIED CHICKEN

Steps:

• In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.