Omg Oven Fried Chicken Recipes

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

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).

OVEN FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
• Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
• Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
• Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
• Transfer to a platter and serve hot or at room temperature.

LINDY BOGGS'S OVEN-FRIED CHICKEN

Steps:

• Place butter in 13-by-9-by-2-inch baking dish and place in 350-degree oven to melt butter.
• Flour chicken pieces and set aside.
• Beat together eggs, salt, paprika and lemon juice. Dip chicken pieces, one at a time, in egg mixture, then in cracker crumbs. Arrange pieces, skin side down, in melted butter in baking dish and bake for 45 minutes at 350 degrees, turning once.

OVEN-FRIED CHICKEN

Steps:

• Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
• Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
• Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
• Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

OVEN-FRIED CHICKEN

Steps:

• 1. Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Coat the rack generously with cooking spray.
• 2. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon resealable plastic bag. Add the oil, 2 teaspoons salt, 1/2 teaspoon pepper, cayenne, and paprika and toss to mix thoroughly.
• 3. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add the chicken to the mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack.
• 4. Mist the chicken pieces evenly with cooking spray. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature.

OVEN-FRIED CHICKEN

Steps:

• Heat oven to 350 degrees. Rinse chicken pieces, and dry with paper towels. Set aside.
• In a medium bowl, combine bread crumbs, buttermilk blend, paprika, thyme, salt and black pepper to taste. Mix well. Add oil, and stir with a fork until well blended.
• Pour milk into a wide bowl. Dip a piece of chicken in the milk, then roll it in the bread crumbs until thickly coated. Place on an oiled baking pan, and repeat with the remaining chicken.
• Bake the chicken until it is well browned and the juices run clear when pierced with a knife, about 30 to 40 minutes. Serve immediately.

OVEN-FRIED CHICKEN

Steps:

• Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place in an 8-in. square baking pan that has been coated with cooking spray. Bake, uncovered, at 350° for 30 minutes or until juices run clear.

THE OMG OVEN "FRIED" CHICKEN

Steps:

• Preheat oven to 350 degrees
• 2.In a large resealable ziplock bag, mix together all dry ingredients including spices.
• Coat the chicken pieces with mayonnaise. Place chicken pieces in bag with bread crumb or cracker mixture and shake until well coated.
• Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 40-45 minutes or until juices run clear. I personally don't place them on a baking pan, I place mine ona large cookie cooling rack that's placed on the baking pan....This allows the chicken to be cooked evenly all the way around, without the chance of the bottoms getting "soggy".
• ***NOTE*** Depending on my mood and what flavor I'm looking for, I tend to change this up periodically to match what I'm looking for that day. I love the flavor that the Ritz crackers or Club crackers give to this dish, but I've also used crushed garlic croutons, italian bread crumbs, Panko, and normal bread crumbs with this. They all work great, and each give it it's own different flavor and personality. I've also been known to add in ranch dressing to the mayo to thin it rather than milk, and added into the bread crumbs some crushed "real" bacon bits to give it the bacon ranch flavor that I love. It's a very versitile recipe, so I fully support playing with it!