Southern Unfried Chicken Recipes

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SIMPLE SOUTHERN-STYLE 'UNFRIED' CHICKEN



Simple Southern-Style 'Unfried' Chicken image

Enjoy crispy, Southern-style Chicken with this Southern-Style 'Unfried' Chicken recipe. Made with chicken, KRAFT Lite Ranch Dressing and SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, this Southern-Style 'Unfried' Chicken tastes like the fried chicken you love-without being fried!

Provided by My Food and Family

Categories     Salad Dressings

Time 1h30m

Yield 8 servings

Number Of Ingredients 3

1 whole chicken (4 lb.), cut up
1/2 cup KRAFT Lite Ranch Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Steps:

  • Remove skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.
  • Heat oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.
  • Bake 40 to 45 min. or until chicken is done (165°F).

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

SOUTHERN UNFRIED CHICKEN



Southern Unfried Chicken image

If you're craving a true southern staple like fried chicken but you don't want to feel guilty afterwards, then Chef Art Smith has the perfect solution Southern Unfried Fried Chicken. Packed with tons of flavor and crunch, you won't even miss the real thing!

Provided by Ginsburg Enterprises

Categories     Chicken

Number Of Ingredients 12

1 cup buttermilk
1 tablespoon Louisiana hot sauce
4 boneless, skinless chicken breasts, cut in half horizontally
1 1/2 cups whole wheat or regular Panko bread crumbs
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon ground red pepper
1 teaspoon paprika
Cooking spray
1/2 teaspoon salt (optional)

Steps:

  • In a large bowl, combine buttermilk and hot sauce. Submerge chicken breasts in marinade and allow to soak at least 1 hour (up to 24 hours).
  • While chicken is marinating, in a large resealable plastic bag, combine bread crumbs, Parmesan cheese, onion powder, garlic powder, black pepper, ground red pepper, paprika, and salt, if desired. Shake to blend.
  • Coat a baking sheet with cooking spray. Using tongs, remove chicken from marinade and place in bag with bread crumb mixture. Shake well, until chicken is evenly coated with bread crumbs. Place on prepared baking sheet and chill uncovered in refrigerator 30 minutes.
  • Preheat oven to 400 degrees F. Lightly coat each chicken breast with cooking spray.
  • Bake 15 to 20 minutes, or until no pink remains.

CRISPY UN-FRIED CHICKEN



Crispy Un-Fried Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 11

1 cup buttermilk
1 teaspoon hot sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
One 3 1/2- to 4-pound whole chicken, cut into 10 pieces
2 cups panko breadcrumbs
1 teaspoon paprika
1/2 teaspoon cayenne
Freshly ground black pepper
Nonstick cooking spray

Steps:

  • In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
  • Preheat the oven to 425 degrees F.
  • Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
  • Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
  • Bake until the chicken is golden brown and cooked through, about 40 minutes.

UN-FRIED CHICKEN



Un-Fried Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 cup buttermilk
1 tablespoon hot sauce, such as Louisiana Hot Sauce
4 boneless, skinless chicken breasts, cut in half
Kosher salt and black pepper
1 1/2 cups multi-grain panko breadcrumbs
3 tablespoons grated Parmesan
1 lemon, quartered, plus 1 tablespoon lemon zest
1 teaspoon red pepper flakes

Steps:

  • Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
  • Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
  • Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

SIMPLE SOUTHERN-STYLE 'UNFRIED' CHICKEN



Simple Southern-Style 'Unfried' Chicken image

Love buttermilk fried chicken? You won't believe the fabulous taste of our made over version with only 250 calories per serving!

Provided by Allrecipes Member

Time 1h30m

Yield 6

Number Of Ingredients 3

1 (3 1/2) pound broiler-fryer chicken, cut up
½ cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
1 (6 ounce) package SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Steps:

  • Remove skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30 min. to marinate.
  • Preheat oven to 400 degrees F. Place contents of seasoning packet on plate. Remove chicken from bag, one piece at a time. Dip chicken in coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any remaining coating from plate over chicken.
  • Bake 40 to 45 min. or until cooked through (180 degrees F).

Nutrition Facts : Calories 768.5 calories, Carbohydrate 20.9 g, Cholesterol 205.1 mg, Fat 51.7 g, Fiber 0 g, Protein 51.4 g, SaturatedFat 14.1 g, Sodium 908 mg, Sugar 0 g

SOUTHERN "UNFRIED CHICKEN"



Southern

Provided by My Food and Family

Categories     Home

Number Of Ingredients 3

7.75 pounds chicken
0.5 cups ranch dressing
1 pouch pouch shake

Steps:

  • Remove the skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30 minutes to marinate.
  • Preheat oven to 400 F. Place contents of seasoning pouch on plate. Remove meat pieces from the bag one at a time, dip chicken in the coating, turning to coat lightly. Discard bag.
  • Arrange chicken on a baking sheet. Sprinkle any remaining coating from plate over the chicken. Bake 40 to 45 minutes or until tender and no longer pink in centers---180F.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

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