Healthy Crispy Oven Fried Chicken Recipes

EXTRA CRISPY OVEN FRIED CHICKEN

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

AN EASY, HEALTHY CRISPY CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Line a 15 x 10 x 1-inch baking pan with foil. Place a wire rack in the pan. Pour milk into a shallow dish. In a second shallow dish, combine the next seven ingredients (through pepper). Dip a chicken breast half in milk and then in seasoned crumbs, pressing to coat both sides. Place chicken on the rack in the pan. Repeat with remaining chicken. Lightly coat chicken with nonstick cooking spray. Bake 20 minutes or until chicken is lightly browned and cooked through (165°F).

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

HEART HEALTHY CRISPY OVEN FRIED CHICKEN

Steps:

• Add 1/2 tsp of the poultry seasoning to the milk.
• Combine all the other spices with the cornflake crumbs and place in a plastic bag.
• Wash chicken and pat dry.
• Dip chicken in the milk and shake to remove excess, then quickly shake in the bag with the seasonings and crumbs.
• Refrigerate up to 1 hour.
• Preheat oven to 350°F.
• Remove chicken from the fridge and sprinkle with paprika for colour.
• Evenly space chicken on greased baking pan.
• Cover with aluminum foil and bake for 40 minutes.
• Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled from the bone with a fork.
• Drumsticks may require less baking time than breasts.
• (DO NOT TURN CHICKEN DURING BAKING).
• Crumbs will form crispy skin.

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.

CRISPY OVEN FRIED CHICKEN

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.

MY OVEN FRIED CHICKEN (KFC COPYCAT)

Steps:

• Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
• Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
• Place a 13x9" baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand.
• Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they "fry" not "steam".
• Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (See Note 4) Remove from oven and allow to rest 5 minutes and then serve.

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).