Oven Fried Corn Muffin Chicken Recipe Foodcom

OVEN FRIED CHICKEN

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.

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.

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Heat oven to 400°F. Spray rack in broiler pan with cooking spray.
• In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.
• Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.

OVEN FRIED RANCH CHICKEN

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
• Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
• Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

OVEN FRIED CORN MUFFIN CHICKEN

Steps:

• Preheat oven to 425.
• Coat jellyroll pan with cooking spray.
• Pour buttermilk into bowl.
• In separate bowl combine dry muffin mix and next 6 ingredients.
• Dip chicken in buttermilk, then coat with breadcrumb mixture.
• Place on pan and spray chicken with cooking spray.
• Bake 40 to 50 minutes.

OVEN-FRIED CHICKEN

Steps:

• Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.
• Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.
• Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.
• Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.
• Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425°F.
• Heat butter in 9 x 12 pan until melted.
• Mix: flour, salt, paprika and pepper in bag.
• Shake chicken in, coating well.
• Place in pan; bake 30 min, turn chicken over and bake approx 15 minute more.

OVEN FRIED CHICKEN

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.

OVEN FRIED CHICKEN IV

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.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 375.
• Place flour& seasonings in large ziploc baggie.
• Dip chicken in melted butter, then place in seasoned flour bag and shake til coated well.
• Place on large baking sheet.
• Pour remaining melted butter into bottom of baking sheet.
• Bake 25-30 minutes, turn pieces over, then 25-30 minutes more.

OVEN FRIED CHICKEN

Steps:

• In a large bowl, combine the buttermilk, oregano, sage, basil, paprika, salt, pepper and garlic; add the chicken pieces to coat. Cover and refrigerate for at least 4 hours or overnight.
• Preheat the oven to 375°F Combine the coating ingredients into a sturdy plastic bag. One piece at a time, remove the chicken from the marinade, drain and place in the plastic bag. Briskly shake each piece of chicken. Place on a large, parchment-lined baking pan. Discard the marinade.
• Bake in the center of the oven, turning after 25 minutes. Cook for an additional 15-20 minutes or until the juices run clear when pierced.

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN

Steps:

• In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
• Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.