Extra Crispy Oven Fried Chicken Recipe Recipes Recipe For Meatloaf

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EXTRA-CRISPY FRIED CHICKEN



Extra-Crispy Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 4h40m

Yield 8 servings

Number Of Ingredients 19

Two 3- to 3 1/2-pound whole chickens
2 bunches fresh rosemary
2 bunches fresh sage
2 bunches fresh thyme
10 fresh bay leaves
3 cloves plus 1 head garlic
1/4 cup olive oil
3 tablespoons plus 1/3 cup kosher salt
2 tablespoons plus 1/4 cup freshly ground black pepper
4 cups buttermilk
1 tablespoon hot sauce
1 teaspoon sugar
Grapeseed oil, for deep-frying
4 cups all-purpose flour
1 cup rice flour
1/2 cup garlic powder
1/2 cup onion powder
1 tablespoon flaked salt, such as Maldon, to finish
4 lemons, cut into wedges, for serving

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 OVEN FRIED CHICKEN



Extra Crispy Oven Fried Chicken image

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

1 quart of buttermilk
2 lbs chicken (I used drumsticks and wings)
1 cup self rising flour
1 1/2 tsp poultry seasoning (combination of ground sage, thyme, marjoram, and rosemary)
1/8 tsp ground black pepper
1 tsp salt
1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
oil spray (I used canola oil spray)

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 OVEN-FRIED CHICKEN THIGHS



Extra Crispy Oven-Fried Chicken Thighs image

Recipe for oven-fried chicken thighs that taste just like pan-fried or even deep-fried, but without all the greasy mess and a boatload of extra calories and added cholesterol.

Provided by Victor

Categories     Dinner     lunch

Time 35m

Number Of Ingredients 6

10 bone-in, skin-on chicken thighs ((about 3 lbs, trimmed))
1 Tbsp BAKING POWDER ((do NOT use baking soda, it's NOT the same))
2 tsp kosher salt ((plus more to taste))
2 tsp sweet paprika
1 tsp black pepper
3 Tbsp Buffalo wing sauce ((plus more to taste; see notes))

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

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

Fried chicken doesn't get much better than this. It's really good.

Provided by Jill D

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 7

Number Of Ingredients 9

1 cup buttermilk baking mix
⅓ cup chopped pecans
2 teaspoons paprika
½ teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon dried sage
1 (2 to 3 pound) whole chicken, cut into pieces
½ cup evaporated milk
⅓ teaspoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
  • In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
  • Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

Nutrition Facts : Calories 470 calories, Carbohydrate 15.4 g, Cholesterol 127.3 mg, Fat 30 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 8.3 g, Sodium 630.1 mg, Sugar 2.8 g

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

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