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
Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.
Provided by Ellie Krieger
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
- Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
- In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
- One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
- Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.
Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams
OVEN-FRIED CHICKEN
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about a third. Whole-wheat breading adds a little fiber to an already-healthier oven-fried chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 385 g, Fat 17 g, Fiber 2 g, Protein 40 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
EASY OVEN FRIED CHICKEN
Make and share this Easy Oven Fried Chicken recipe from Food.com.
Provided by Kim D.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Mix flour, salt, paprika, and pepper in a shallow bowl.
- Rinse off chicken pieces and coat in four mixture.
- Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
- Place coated chicken pieces (skin side down) in dish.
- Cook uncovered for 30 minutes.
- Turn chicken; cook uncovered about 30 minutes longer.
Nutrition Facts : Calories 883.9, Fat 67.3, SaturatedFat 22.8, Cholesterol 243.3, Sodium 882, Carbohydrate 12.3, Fiber 0.7, Sugar 0.1, Protein 54.6
SOUTHERN-STYLE OVEN-FRIED CHICKEN
A blend of dried spices gives the crispy panko coating on these oven-fried chicken thighs plenty of flavor, and marinating the chicken in buttermilk makes it moist and juicy. If you don't have an oven-safe skillet, you can roast the chicken in a baking dish in Step 5. Serve with your favorite vegetables (bake them alongside the chicken to make it easy) for a healthy comfort food dinner that requires just 20 minutes of active prep time.
Provided by Andrea Kirkland, M.S., RD
Categories Baked Chicken Thigh Recipes
Time 2h45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 20.4 g, Cholesterol 88.1 mg, Fat 19.9 g, Fiber 0.6 g, Protein 30.1 g, SaturatedFat 3.4 g, Sodium 642.7 mg, Sugar 6.4 g
EATINGWELL'S OVEN-FRIED CHICKEN
My husband misses fried chicken....we're closely watching what he eats due to his heart problem. I found this recipe in EatingWell magazine and prepared it tonight. He was so happy! I changed a few things....the original called for just chicken legs but I used a whole, cut up fryer, with all skin and fat removed, and so I doubled the flour mixture. We had this with oven baked fries and string beans for a great meal. I'm not adding the marinading time to the prep time because you can marinate from 30 minutes to 8 hours, your choice!
Provided by Hey Jude
Categories Chicken
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk buttermilk, mustard, garlic and hot sauce in a bowl until well blended. Place chicken in a heavy-duty zip-loc bag, add the buttermilk mixture and smush it around to coat the chicken well. Refrigerate for at least 30 minutes or up to 8 hours.
- Preheat oven to 425°. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper, then add to a large paper or plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time to the bag and shake to coat. shake off excess flour and place the chicken on the prepared rack. Discard leftover flour mixture and marinade. Spray the chicken pieces with cooking spray.
- Bake the chicken until golden brown and no longer pink in the center, about 45 minutes.
Nutrition Facts : Calories 323, Fat 9.4, SaturatedFat 1.9, Cholesterol 87.4, Sodium 385, Carbohydrate 27.7, Fiber 5.5, Sugar 1.9, Protein 33.5
OVEN-FRIED CHICKEN THAT'S AS GOOD AS FRIED
Steps:
- Adjust rack to upper-middle position and heat oven to 400 degrees F.
- Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.
- Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
- Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.
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
OVEN-FRIED CHICKEN
Fried chicken doesn't get much better than this. It's really good.
Provided by Jill D
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
- In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
- Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
- Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.
Nutrition Facts : Calories 470 calories, Carbohydrate 15.4 g, Cholesterol 127.3 mg, Fat 30 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 8.3 g, Sodium 630.1 mg, Sugar 2.8 g
THE BEST OVEN-FRIED CHICKEN!
So juicy and crunchy, you'll never even miss the fat and calorie-ridden original! Absolutely one of my favorite healthier twists on a classic recipe I've come up with so far, this oven-fried chicken satisfies my every craving for crispy, savory goodness. I hope you all enjoy it as much as I do! * For an even leaner version: remove skin from chicken pieces ** For gluten-free version: skip French's Fried Onions and use gluten-free Rice Krispies
Provided by esactress
Categories Lunch/Snacks
Time 50m
Yield 8 pieces, 6 serving(s)
Number Of Ingredients 11
Steps:
- **For gluten-free version: skip French's French Fried Onions and use gluten-free Rice Krispies.
- In a large bowl, combine buttermilk, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, large pinch red pepper flakes, hot sauce, bay leaves, salt and pepper. Whisk to incorporate; mixture should be a light pink color. Add chicken pieces, cover, and let marinade in fridge for 1 to 3 hours, or overnight.
- In a large ziplock bag, add puffed rice cereal, French's French Fried Onions, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, a pinch of red pepper flakes and salt and pepper to taste. Close bag, free of large air bubbles, and lightly crush contents with rolling pin (The cereal pieces should remain MOSTLY INTACT). Toss and turn bag to evenly distribute spices in the breading mixture.
- Once ready to bake, preheat oven to 425ºF (I just discovered my own oven runs 50º hotter, so 425º for ME is more about a 475º for a more accurate oven, so adjust accordingly).
- Remove chicken from fridge; set aside. Pour breading mixture into a large plate or pie dish. Pick up a chicken piece, shake off excess buttermilk marinade then place in breading dish. Pat each side of the chicken piece into breading until well coated on both sides. Place on a large metal baking sheet. Repeat with remaining chicken pieces. Discard left over marinade along with the bay leaves.
- Once oven has reached 425º, bake chicken on middle rack of oven for 35-40 minutes then enjoy the juiciest, crunchiest oven-fried chicken you've ever had!
Nutrition Facts : Calories 167.1, Fat 2.8, SaturatedFat 1.2, Cholesterol 30.9, Sodium 196.5, Carbohydrate 19.9, Fiber 1.1, Sugar 8.2, Protein 15.6
EASY OVEN-FINISHED FRIED CHICKEN
Beautifully juicy, tender, and crispy chicken fillets are perfect for sandwiches, or for serving alongside your favorite sides.
Provided by Rebekah Rose Hills
Categories 100+ Everyday Cooking Recipes Special Collection Recipes Allrecipes Allstar Recipes Appetizers
Time 2h35m
Yield 4
Number Of Ingredients 8
Steps:
- Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
- Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
- Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
- Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 347.6 calories, Carbohydrate 34.4 g, Cholesterol 66.2 mg, Fat 12.1 g, Fiber 1.3 g, Protein 23.8 g, SaturatedFat 3.1 g, Sodium 356.7 mg, Sugar 2.3 g
OVEN FRIED CHICKEN
Soaked in buttermilk overnight makes this chicken moist. The recipe calls for whole cut-up chickens but I use chicken breasts.
Provided by kvlong
Categories Chicken
Time 1h
Yield 6 serving(s)
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°F degrees.
- 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 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 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.
Nutrition Facts : Calories 545, Fat 24.6, SaturatedFat 7.5, Cholesterol 119.9, Sodium 1441.1, Carbohydrate 40.4, Fiber 1.4, Sugar 7.9, Protein 38
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
INCREDIBLE OVEN FRIED CHICKEN
Make and share this Incredible Oven Fried Chicken recipe from Food.com.
Provided by Minxkat1
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
- Add the onion and then the chicken turning to coat each piece with the marinade.
- Cover; chill at least three hours or up to one day turning the chicken occasionally.
- Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
- Remove the chicken from the marinade and roll in the breadcrumb mixture.
- Set chicken on a rack to dry for about 30 minutes.
- Preheat oven to 400F degrees.
- Place chicken in large baking dish and pour butter over the chicken.
- Bake until crisp and brown, approximately 50 minutes.
OVEN FRIED CHICKEN FROM EATING WELL
Steps:
- Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
OVEN-FRIED CHICKEN
With this baked chicken, the buttermilk powder lends a subtle tang and absorbs the fat from the skin to make a surprisingly crunchy coating.
Provided by Denise Landis
Categories weekday, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 7 grams, TransFat 0 grams
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- To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
- Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don't refrigerate, or the chicken will be too salty.)
- Combine breadcrumbs, the remaining 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9-by-13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
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