OVEN-FRIED CHICKEN (COOKING LIGHT )
Make and share this Oven-Fried Chicken (Cooking Light ) recipe from Food.com.
Provided by Chef by Chance
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Prepare the baking sheet by covering it with parchment paper.
- Whisk together the buttermilk and egg whites.
- In a shallow dish, combine the flour, cornmeal, 1/2 tsp salt, black & red peppers.
- Sprinkle the remaining 1/2 tsp salt on the chicken. Dip chicken in the buttermilk mixture, then the flour mixture.
- Over medium-high heat, heat oil in a large nonstick skillet. Brown the chicken pieces (2-4 minutes each side).
- Place chicken on baking sheet and lightly spray the chicken.
- Bake for 30 minutes or until done.
OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
OVEN FRIED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1167 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 31 grams, Sugar 1 grams
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.
Nutrition Facts : Calories 402, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 86 milligrams, Sodium 1127 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 33 grams
LIGHT AND CRISPY FRIED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
- In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
- Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
- Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.
OVEN-FRIED CHICKEN DRUMSTICKS
This fabulous recipe uses Greek yogurt to create an amazing marinade that makes the chicken incredibly moist. No one will guess that it has been lightened up and is not even fried! - Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl or dish, combine yogurt, mustard and garlic. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight., Preheat oven to 425°. In another bowl, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, 1 piece at a time, to flour mixture; toss to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 498mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
OVEN FRIED CHICKEN IV
Always a hit! People will be wanting seconds. Crispy chicken that is made lower in fat, without being soggy. You may remove the skin from the chicken if you like. Serve with Cheese Mashed Potatoes.
Provided by Chelsey
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h20m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
- In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
- Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.
Nutrition Facts : Calories 539.8 calories, Carbohydrate 42.3 g, Cholesterol 148.1 mg, Fat 19.8 g, Fiber 1.3 g, Protein 47.4 g, SaturatedFat 7.8 g, Sodium 439.5 mg, Sugar 4.6 g
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
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!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
OVEN-FRIED CHICKEN PARMESAN (COOKING LIGHT)
Make and share this Oven-Fried Chicken Parmesan (Cooking Light) recipe from Food.com.
Provided by Chef by Chance
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°.
- Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat with remaining chicken.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes.
- Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella.
- Bake 6 minutes or until chicken is done.
Nutrition Facts : Calories 536.8, Fat 20.3, SaturatedFat 7.9, Cholesterol 133.1, Sodium 1015, Carbohydrate 25.8, Fiber 1.3, Sugar 4.7, Protein 59.3
LIGHT OVEN-FRIED CHICKEN
Tarragon, ginger and cayenne pepper season the cornmeal coating that Daucia Brooks of Westmoreland, Tennessee uses on her golden "fried" chicken. The moist meat and crunchy coating are sure to make this homey entree in a mealtime mainstay at you house, too.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the first seven ingredients. In another shallow bowl, combine egg whites and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in the egg white mixture, then roll in cornmeal mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 40 minutes. Spritz with butter-flavored spray. Bake 10-15 minutes longer or until chicken is golden brown and crispy and juices run clear.
Nutrition Facts : Calories 248 calories, Fat 2g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 375mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
LAZY OVEN FRIED CHICKEN
I love fried chicken but I REALLY love simple recipes that can be prepared in minutes with few ingredients. Best of all, the grease left in the pan after cooking is all from the chicken. I have made this for years and my grown children do it this way for their children
Provided by JeannieD.
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- spray a 9x13 inch metal pan with no stick spray. Rinse chicken and drain but do not dry. Put flour and seasonings in a paper or plastic bag and shake to blend. put 2-3 pieces of chicken in bag and shake. arrange chicken in pan. Bake 30 min then turn chicken over for another 20 minute.
- If using white meat reduce cooking time to not over cook and dry out.
OVEN FRIED CHICKEN III
Crispy chicken that is moist even if you choose to take off the skin!
Provided by Elizabeth Hinlely
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
- Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
Nutrition Facts : Calories 690.2 calories, Carbohydrate 17.9 g, Cholesterol 113.7 mg, Fat 53.2 g, Fiber 1.3 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 966.8 mg, Sugar 2 g
EASY OVEN-FRIED CHICKEN
This is a very easy way to have great fried chicken, without standing over a frying pan. My family loves this and it's simply a matter of changing the seasonings to get an entirely new flavour.
Provided by KALDIRRIS
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
- Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
- Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 488.5 calories, Carbohydrate 13.3 g, Cholesterol 109.5 mg, Fat 40.4 g, Fiber 0.6 g, Protein 18 g, SaturatedFat 11.2 g, Sodium 310.1 mg, Sugar 0.4 g
OVEN FRIED CHICKEN
Steps:
- 1. Preheat oven to 350°F. Combine cornflakes, salt, pepper, and paprika in a bowl. In another bowl, lightly beat eggs with milk. Dip chicken into the egg mixture and then into the crumbs, coating well. Place on a foil-lined baking sheet.
- 2. Bake chicken for 40 minutes, or until golden and cooked through.
- 3. Meanwhile, chop parsley coarsely; place in a bowl with the shallots and capers. Sprinkle with salt and pepper. Toss parsley salad with oil and lemon juice.
- 4. Place a breast in each of 4 dinner plates. Top with parsley salad. Garnish with a lemon quarter and serve immediately.
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