Oven Fried Chicken From Eating Well Recipes

THE KITCHEN MAGPIE'S CRISPY OVEN FRIED CHICKEN

Steps:

• In a medium sized bowl, whisk the dry ingredients together.
• Grease a baking sheet really well and set aside.
• Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
• First, dip your chicken into the flour mixture and cover it completely.
• Then go to the egg mixture, and cover it again completely, this time with egg.
• Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
• Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
• After the 30 minutes, melt the margarine and pour over the chicken pieces.
• Preheat the oven to 400°F.
• Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
• Remove and serve!

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-STYLE OVEN-FRIED CHICKEN

Steps:

• Combine buttermilk and 1/2 tsp. salt in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
• When ready to cook, preheat oven to 475 degrees F.
• Combine panko, cornstarch, garlic powder, onion powder, paprika, cayenne, and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting excess drip off, and dredge it in the panko mixture, pressing gently to adhere. Gently shake off excess breading; transfer the chicken to a plate and sprinkle evenly with the remaining 1/4 tsp. salt.
• Heat 1 1/2 Tbsp. oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat. Add the chicken to the pan, tilting as needed so each piece comes in contact with the oil; cook until browned on the bottom, 3 to 4 minutes. Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
• Add the remaining 1 1/2 Tbsp. oil to the pan; cook until heated, about 1 minute.
• Return the chicken, browned-side up, to the pan, tilting as needed so each piece comes in contact with the oil. Transfer the pan to the oven (or use a baking dish). Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes.

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.

SOUS VIDE BUTTERMILK FRIED CHICKEN

Steps:

• In a small bowl, whisk together all the marinade ingredients.
• Add the chicken to your bag of choice and pour the marinade over top. Massage the chicken with the marinade so it is completely coated.
• Seal the bag using your air removal method of choice. I prefer to use a chamber vacuum sealer but a zipper top freezer safe bag will work well, too.
• At this point, you can freeze the chicken or let it marinate in the fridge for at least 2 hours or up to 24 hours before cooking.
• When ready to cook, preheat a water bath using an immersion circulator to 150 degrees F. Add the bag of marinated chicken to the water bath and cook for 2-4 hours.
• If sous viding in advance, refrigerate until ready to deep fry.
• While the chicken is cooking, prepare your dredging station. In a shallow bowl, whisk together the eggs. In another shallow bowl, combine the flour, salt, paprika, pepper, and cayenne pepper. Line a baking sheet with paper towels or have ready a wire rack set over a paper-towel-lined baking sheet. Set aside.
• When ready to fry the chicken, remove the chicken from the bag and shake off excess marinade. Transfer the chicken to the shallow dish with the eggs. Discard the cooking bag and its contents.
• Turn the chicken so that it is completely coated with egg. Let the excess drip off and then coat each chicken thigh thoroughly in the seasoned flour mixture. Gently shake to remove excess flour.
• Carefully place the chicken in the oil, frying in batches if necessary so as to not crowd the pan. Turn the chicken as needed, until the skin is golden brown on all sides, about 7 minutes.
• Transfer the chicken to the wire rack or paper-towel-lined baking sheet. While hot from frying, sprinkle with a little kosher salt. Serve immediately.

SPICED UP, OVEN-FRIED CHICKEN

Steps:

• 1. Preheat the oven to 350°F. Line two baking sheets with aluminum foil or spray with nonstick cooking spray.
• 2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
• 3. Lightly beat eggs with the milk in a bowl.
• 4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces.
• 5. Bake, in batches, for 1 hour or until golden brown and cooked through.
• 6. To serve, arrange the chicken on a large platter and sprinkle with parsley.