Judith Comforts Crispy Oven Fried Chicken Recipes

JUDITH COMFORT'S CRISPY OVEN-FRIED CHICKEN

Steps:

• In bowl, whisk together egg and milk.
• In large bag, shake together flour, sesame seeds, baking powder, paprika and salt.
• Dip chicken pieces, one at a time, into egg mixture; shake chicken in flour mixture.
• Place on foil-lined baking sheet; drizzle with butter.
• Bake in 350 F (180 C) oven for 1 hour or until chicken is crispy on outside and no longer pink inside.

CRISPY OVEN-FRIED M-80 CHICKEN WINGS

Steps:

• For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
• Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
• Preheat the oven to 425 degrees F.
• Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
• For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
• Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!

CRISPY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°F
• Rinse chicken and pat dry.
• Combine oil, salt, ginger, garlic, and paprika in a small bowl. Place cereal in a pie plate or on a piece of foil.
• Brush each piece of chicken on both sides with oil mixture, then dip in cereal crumbs, pressing lightly to get an even coating on all sides.
• Place on an ungreased baking sheet. Bake 45 to 60 minutes, or until chicken is golden brown and tender.
• (Timing will vary according to the thickness of the chicken pieces).

CRISPY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 375.
• Line baking sheet with foil, then spray with Pam.
• Make breading by placing the peeled garlic in food processor or blender, process til finely chopped.
• Add bread, cheese and salt and pepper, pulsing til bread is finely crumbed.
• Add sage and pulse to combine.
• Cut butter into small pieces and add pulsing until completely incorporated.
• Transfer to a plastic bag.
• Place milk in a shallow bowl.
• Dip the chicken pieces in tthe milk and then place them one at a time in the bag of breading.
• Shake until the chicken is well coated.
• Place on the foil lined sheet leaving spaces between pieces.
• Bake until the coating is crisp and juices run clear, when pierced, about 40-45 minutes.

CRISPY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 425.
• Pour 1/3 cup olive oil on 10x15 baking sheet that has been covered with tin foil.
• Spread evenly.
• Set aside.
• In a large mixing bowl, combine the 1/2 cup olive oil and lemon juice, mixing well.
• Sprinkle the chicken pieces with kosher salt, then add to the olive oil/lemon juice mixture, coating well and allowing to to marinate for about 30 minutes.
• Drain each chicken piece a bit before rolling in the prepared flour mixture.
• Coat well, placing skin side (or meaty side, as I always skin my chicken) down on the oiled baking sheet.
• Allow space between chicken pieces for crispness.
• Place in hot oven and immediately reduce oven temperature to 400.
• Bake for 30 minutes, then turn chicken pieces over.
• Reduce oven temperature again to 350 and bake for another 15-20 minutes, or until done.