EXTRA CRISPY OVEN-FRIED CHICKEN THIGHS
Steps:
- Preheat oven to 450F
- Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
- Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
- Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
- Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
- Bake for 30 minutes for moderate crispiness and supreme juiciness.Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness.
- Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
- Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.
Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 691 mg, ServingSize 1 serving
CRISPY OVEN FRIED CHICKEN
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
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
EXTRA CRISPY OVEN FRIED CHICKEN
This oven fried chicken is a healthier alternative to classic fried chicken without sacrificing ANY flavor! Crispy and seasoned to perfection, you'll love this "fried" chicken recipe!
Provided by I Heart Recipes
Categories Main Course
Time 4h45m
Number Of Ingredients 10
Steps:
- Clean the chicken then place it into a medium sized bowl( big enough to fit the chicken in!)
- Pour the buttermilk all over the chicken, and make sure that the chicken is completely covered.
- Cover the bowl, and put it in the refrigerator for a minimum of 4 hours. I refrigerate my chicken overnight!
- Drain the buttermilk, but do not rinse the chicken.
- Preheat the oven to 400 F.
- Season the chicken with the poultry seasoning.
- Next, combine the flour & all the other seasonings, then pour the seasoned flour into a large freezer bag.
- Add the chicken into the bag, close the bag then shake the bag.
- Make sure the chicken is nicely coat with the flour.
- Grab a cookie sheet or bake dish, and line it with foil.
- Spray the foil with the vegetable oil spray.
- Remove the chicken from the bag, shake off the excess flour, then place the chicken on the cookie sheet.
- Place the chicken into the oven, and let cook for 40 minutes.
- Be sure to periodically turn the chicken..
- During the last 5 minutes or so switch the oven to broil.
- Remove the chicken from the oven, and let it sit for 5 minutes.
- Serve and enjoy! XOXO
EXTRA-CRISPY FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees F.
- Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
- Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
- When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
- In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
- Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
- In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
- Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
- Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.
EXTRA-CRISPY FRIED CHICKEN
Make and share this Extra-Crispy Fried Chicken recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine.
- Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours.
- Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove.
- In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces.
- Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees.
- Serve.
Nutrition Facts : Calories 802, Fat 40.8, SaturatedFat 11.5, Cholesterol 198.4, Sodium 188.1, Carbohydrate 48.5, Fiber 2.1, Sugar 0.3, Protein 55.9
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
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
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
EXTRA CRISPY FRIED CHICKEN
There was a picture of this chicken next to the recipe on the internet and it looks awesome! It looks super crispy! I have not tried this yet, but it sounds really easy. Can be baked or deep fried.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pancake mix with one package of the Italian salad dressing mix.
- Combine the other package with the egg and club soda or beer.
- Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
- Place pieces on a wire cooling rack without allowing to touch each other.
- Let dry for 5 minutes.
- Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
- Bake at 350° for 45 minutes or until done.
- OR:.
- Deep fry at 425° for about 7 minutes.
Nutrition Facts : Calories 707.8, Fat 35.6, SaturatedFat 9.9, Cholesterol 221.8, Sodium 956.3, Carbohydrate 46.4, Fiber 1.8, Sugar 0.1, Protein 46.6
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