Extra Crispy Oven Fried Chicken Recipe Recipes Recipe For Shrimp

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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

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.

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

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.

EXTRA CRISPY FRIED CHICKEN



Extra Crispy Fried Chicken image

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

2 cups dry pancake mix
2 (1/16 ounce) packages Good Seasonings Italian salad dressing mix, dry
3 lbs cut up chicken
1 egg
1/3 cup club soda or 1/3 cup beer

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

EXTRA-CRISPY FRIED CHICKEN



Extra-Crispy Fried Chicken image

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

kosher salt & freshly ground black pepper
3 1/2-4 lbs chicken, cut into 10 pieces
vegetable oil, for frying (about 8 cups)
3 cups all-purpose flour
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons celery seeds

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

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

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From cookingwithsugar.com


OVEN FRIED CHICKEN RECIPE (SUPER CRISPY & SO EASY ...
2019-01-17 Instructions. Preheat oven to 400 degrees F. Place a large wire rack over an 18 by 13-inch baking sheet, spray wire rack with non-stick cooking spray. Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten.
From cookingclassy.com


CLASSIC FRIED SHRIMP RECIPE - LIGHT, CRISPY & CRUNCHY!
2021-11-01 To reheat, heat your oven to 350 degrees and arrange shrimp on a baking sheet. Bake for 10-15 minutes or until heated through and sere hot. To freeze, arrange leftovers on a baking sheet and freeze in a single layer. Place in a freezer bag for up to 3 months. Reheat in a 350 degree oven.
From yellowblissroad.com


CRISPY OVEN FRIED CHICKEN - MOM MAKES DINNER
Instructions. 1. Preheat oven to 400 degrees F. 2. Prepare a 9x13 inch baking dish, by coating in melted butter. 3. Add buttermilk to one dish, flour to another and panko in the third.
From mommakesdinner.com


DEEP SOUTH DISH: CRISPY OVEN FRIED BUTTERMILK CHICKEN
2009-04-30 Crispy Oven Fried Buttermilk Chicken Crispy fried chicken really can be had in the oven y'all, and this recipe was inspired by an oven baked chicken recipe I saw in the May 2009 issue of Bon Appetit magazine. I love using bone-in chicken breasts because the bone really does help to produce a very flavorful piece of chicken, much more than those boneless, …
From deepsouthdish.com


THE BEST OVEN FRIED CHICKEN RECIPE – BAKED FRIED CHICKEN
2019-06-09 Instructions. Preheat oven to 375 degrees F. Create the Dredge Station: In a shallow bowl, beat the eggs and then whisk in the buttermilk. In a separate bowl or shallow dish, combine all the dry ingredients to make the coating mix. Prepare the Chicken: Trim the chicken and remove any excess fat.
From kitchendreaming.com


OVEN-FRIED CHICKEN RECIPE | MYRECIPES
In a shallow bowl, combine panko, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Remove chicken from marinade; discard excess. Dredge chicken in panko mixture, shake off excess and arrange on rack. Drizzle with oil. Bake until chicken is golden brown and …
From myrecipes.com


EXTRA CRISPY OVEN FRIED CHICKEN - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Extra Crispy Oven Fried Chicken are provided here for you to discover and enjoy ... Healthy Shrimp And Noodle Recipes Are Lenny And Larry Cookies Healthy Super Healthy Cookie Recipe Easy Recipes. Easy Cheese Crisps Keto Snack Easy Chicken Wok Recipes Easy To Make Biscuit Recipe Perforations Digestives Recipe Easy …
From recipeshappy.com


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