Oven Fried Chicken Martha Stewart Living Recipes

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PERFECT FRIED CHICKEN



Perfect Fried Chicken image

Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons coarse salt
1/3 cup hot sauce, such as Tabasco (optional)
2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
3 cups all-purpose flour
1 tablespoon freshly ground pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons baking powder
2 pounds vegetable shortening
6 tablespoons bacon drippings, (optional)

Steps:

  • Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
  • Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
  • One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
  • Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
  • Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
  • Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).

OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE



Oven-Fried Chicken with Tabasco-Garlic Marinade image

The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

3 large eggs, beaten
3 tablespoons Tabasco sauce
1 medium onion, sliced 1/4 inch thick
2 garlic cloves, smashed and peeled
1 whole chicken (3 to 4 pounds), cut into 8 pieces
1/4 cup Wondra flour
1/4 cup fine yellow cornmeal
3/4 teaspoon coarse salt
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil, for brushing

Steps:

  • Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
  • Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
  • Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
  • Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

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

1 whole chicken, cut into 10 pieces, wings reserved for another use
1/4 cup low-fat buttermilk
1 garlic clove, minced
Coarse salt and ground pepper
6 slices whole-wheat bread
3 tablespoons vegetable oil

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 - MARTHA STEWART LIVING



Oven Fried Chicken - Martha Stewart Living image

Make and share this Oven Fried Chicken - Martha Stewart Living recipe from Food.com.

Provided by strobotron

Categories     Whole Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

3 large eggs, beaten
3 tablespoons Tabasco sauce
1 medium onion, sliced 1/4-inch thick
2 garlic cloves, smashed and peeled
1 whole chicken, cut into 8 pieces
1/3 cup flour
1/4 cup fine yellow cornmeal
3/4 teaspoon coarse salt
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/4 cup olive oil, for brushing

Steps:

  • Mix eggs, Tabasco, onion, and garlic in a large bowl or baking dish. Add chicken and toss well too coat. Cover and refrigerate for at least 1 hour or overnight.
  • Preheat oven to 450°F Place a rimmed baking sheet on center rack.
  • Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade and roll each piece in flour mixture, shaking off excess. Discard marinade.
  • Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil and bake, brushing tops every 10 minutes until chicken is dark golden brown (30 - 40 minutes more).
  • Transfer chicken to a wire rack and allow to cool slightly. Serve.

Nutrition Facts : Calories 975, Fat 70.5, SaturatedFat 18.2, Cholesterol 383.3, Sodium 788, Carbohydrate 17.3, Fiber 1.5, Sugar 1.4, Protein 64.2

FRIED CHICKEN



Fried Chicken image

Fried chicken, while involved, is worth the effort. This basic fried chicken recipe is sure to delight even the most of discerning palettes. Serve it alongside any number of side dishes for an unforgettable homemade meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 6h40m

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon coarse salt
1 whole fryer chicken (3 1/2 to 4 pounds), cut into 10 pieces
2 cups buttermilk
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups all-purpose flour
2 tablespoons coarse yellow cornmeal
Safflower or canola oil, for frying
Flaky sea salt, such as Maldon, for serving (optional)

Steps:

  • In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.
  • In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight.
  • Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne.
  • Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.
  • Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking. Transfer to a wire rack set on a rimmed baking sheet; season with sea salt. Serve warm or at room temperature.

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Top Asked Questions

How to cook chicken and bread in the oven?
Step 1 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). Advertisement Step 2 Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form.
How do you make chicken fajitas at home?
Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight. Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously. One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess.
What is the best way to cook chicken thighs in the oven?
Whisk together buttermilk, mustard, 2 teaspoons salt, and pepper in a shallow dish. Add chicken. Cover and refrigerate at least 3 hours and up to overnight. Preheat oven to 425 degrees.
How long does it take to fry chicken breast in oven?
Transfer rack and sheet to oven to keep chicken warm. Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).

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