Smoky Oven Fried Chicken Recipe By Tasty

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SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY



Sweet & Spicy Oven-Fried Chicken Recipe by Tasty image

Here's what you need: ground ginger, allspice, fresh thyme, fresh rosemary, salt, onion powder, pepper, cinnamon, nutmeg, garlic powder, paprika, cayenne, brown sugar, flour, eggs, panko bread crumbs, bone-in, skin-on chicken thighs, butter

Provided by Dhruv Vohra

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

½ tablespoon ground ginger
½ tablespoon allspice
½ tablespoon fresh thyme
½ tablespoon fresh rosemary
1 tablespoon salt
½ teaspoon onion powder
½ teaspoon pepper
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon garlic powder
¼ teaspoon paprika
1 teaspoon cayenne
1 ½ tablespoons brown sugar
1 cup flour
2 eggs, beaten
1 cup panko bread crumbs
2 lb bone-in, skin-on chicken thighs, and legs
¼ cup butter, melted

Steps:

  • Preheat oven to 350˚F (175˚C)
  • Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
  • Coat the chicken in flour, then egg, and finally seasoned Panko.
  • Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
  • Place each coated piece of chicken skin side down in the butter.
  • Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 36 grams, Sugar 2 grams

SOUTHERN-STYLE OVEN-FRIED CHICKEN



Southern-Style Oven-Fried Chicken image

I call this America's best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. -Elaina Morgan, Rickman, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

2 cups crushed Ritz crackers (about 50)
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon rubbed sage
2 large eggs
1 broiler/fryer chicken (3 to 4 pounds), cut up

Steps:

  • Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

Nutrition Facts : Calories 418 calories, Fat 22g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 638mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

SMOKY OVEN-FRIED CHICKEN RECIPE BY TASTY



Smoky Oven-Fried Chicken Recipe by Tasty image

Love fried chicken, but not wild about deep frying? Try baking it instead! These drumsticks are marinated in a flavor-packed buttermilk brine, then dredged in a crunchy mix of panko and cornflakes. After it's baked to golden brown perfection, serve it with your favorite sides.

Provided by Betsy Carter

Categories     Dinner

Time 20h15m

Yield 4 servings

Number Of Ingredients 11

2 cups buttermilk
2 tablespoons hot sauce
1 tablespoon McCormick® Smokehouse Maple Seasoning, divided, plus 2 teaspoons
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
8 chicken drumsticks
1 cup panko bread crumbs
1 cup corn flakes cereal, crushed
nonstick cooking spray, for greasing

Steps:

  • In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
  • Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
  • Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
  • In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
  • Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
  • Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
  • Enjoy!

Nutrition Facts : Calories 470 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 34 grams, Sugar 10 grams

SMOKED FRIED CHICKEN



Smoked Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 21h10m

Yield 1 serving

Number Of Ingredients 38

1 cup granulated garlic
1 kosher salt
1 cup black pepper
1/4 cup paprika
1/4 cup granulated sugar
1 cup mayonnaise, preferably Duke's
1/4 cup buttermilk
1/4 cup grated Parmesan
2 tablespoons apple cider vinegar
1 tablespoon granulated garlic
1 tablespoon prepared horseradish
1 tablespoon fresh squeezed lemon juice
1 tablespoon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 clove garlic, minced
1/2 chicken, preferably from Springer Mountain Farms
Margarine, melted, for basting
Canola oil, for frying
1 quart Louisiana hot sauce
1 1/2 cups white corn syrup
1/2 cup honey
1/2 cup granulated sugar
1/4 cup granulated garlic
1/4 cup sriracha chile garlic sauce
1/4 cup paprika
8 ounces light brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
1/2 cup margarine
1/4 cup chopped onion
1 cup long-grain white rice
1/4 cup diced tomatoes
1/4 cup chopped celery
1 1/2 cups chicken broth
Kosher salt

Steps:

  • For the BBQ Seasoning: Stir together granulated garlic, salt, pepper, paprika and granulated sugar in a bowl.
  • For Arnold's Alabama white sauce: Combine mayonnaise, buttermilk, Parmesan, vinegar, granulated garlic, horseradish, lemon juice, mustard, hot sauce, Worcestershire, granulated sugar, pepper, garlic and 1 tablespoon BBQ seasoning in a food processor. Blend until fully combined, about 30 seconds. Let sit overnight, refrigerated, for best flavor.
  • For the BBQ smoked fried chicken: Preheat a smoker for cooking with cherry wood.
  • Rub 1/2 chicken with some of the BBQ seasoning on both sides. Smoke with cherry wood until internal temperature reaches 130 degrees F. Cover with margarine and rub both sides with more BBQ seasoning and wrap in aluminum foil. Place back on smoker until temperature reaches 165 degrees F. Remove from smoker and leave in foil to confit in fat overnight.
  • For Arnold's hot sauce: Bring hot sauce, corn syrup, honey, granulated sugar, granulated garlic, sriracha, paprika, brown sugar, cayenne, white pepper and 1/4 cup BBQ seasoning to a slow simmer in a saucepan, and simmer, stirring, for 10 minutes. Let cool.
  • For the Spanish rice: Melt margarine in a saucepan and add onions. Saute until onions are translucent. Add rice and cook, stirring, until rice gets a little brown. Add tomatoes and celery and cook until soft. Add chicken broth and stir once. Bring to a boil, then reduce heat to a simmer. Cook until liquid has almost disappeared, then stir once and cook, covered, for about 5 more minutes. Add salt to taste.
  • For the BBQ smoked fried chicken: Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
  • Fry chicken for 7 minutes. Serve on Spanish rice, covered in Alabama white sauce and Arnold's hot sauce.

CHEDDAR OVEN FRIED CHICKEN RECIPE BY TASTY



Cheddar Oven Fried Chicken Recipe by Tasty image

Here's what you need: cheese cracker, pepper, flour, eggs, skin-on chicken drumsticks, skin-on chicken thighs, broccoli floret, yukon potato, olive oil, fresh rosemary, garlic, salt, pepper, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

3 cups cheese cracker, crushed
¼ teaspoon pepper, optional
2 cups flour
5 eggs, whisked
4 skin-on chicken drumsticks
4 skin-on chicken thighs
3 cups broccoli floret
3 cups yukon potato, quartered
3 tablespoons olive oil
2 tablespoons fresh rosemary, leaves, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, for garnish

Steps:

  • Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  • In a separate bowl, beat eggs until smooth.
  • Roll each chicken piece into flour and then coat into eggs.
  • Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  • Arrange chicken pieces on a parchment-lined baking sheet.
  • Preheat oven to 425°F (220°C).
  • In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  • Arrange vegetables on parchment-lined baking sheet.
  • Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  • Top chicken with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

NUTTY OVEN-FRIED CHICKEN



Nutty Oven-Fried Chicken image

The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this simple oven fried chicken dish because the chicken comes out moist, tasty and crispy. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup evaporated milk
1 cup biscuit/baking mix
1/3 cup finely chopped pecans
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/3 cup butter, melted

Steps:

  • Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.

Nutrition Facts : Calories 530 calories, Fat 35g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 595mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

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