Spicy Baked Picnic Chicken Recipes

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BAKED SPICED CHICKEN



Baked Spiced Chicken image

Mildly spiced and slightly sweet chicken that comes out moist and tasty.

Provided by Denise D

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 tablespoon mild paprika
1 tablespoon dried parsley
2 teaspoons brown sugar
1 teaspoon dry mustard powder
2 teaspoons salt
1 teaspoon black pepper
1 (3 1/2) pound whole chicken, cut into pieces
2 tablespoons vegetable oil

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
  • Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g

PICNIC FRIED CHICKEN



Picnic Fried Chicken image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h10m

Yield 8 pieces

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature
1/3 cup honey
Kosher salt
1/2 cup Chicago-style giardiniera, drained well and chopped (reserve drained brine for chicken)
1/4 cup giardiniera brine reserved from Honey Giardiniera Butter
1/4 cup dill pickle brine from a jar of dill pickles
1 fryer chicken, cut into pieces (thighs, breasts, legs and wings)
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
Canola oil, for frying

Steps:

  • For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use.
  • For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.
  • When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F.
  • Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture.
  • Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated.
  • Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.

SPICY BAKED PICNIC CHICKEN



Spicy Baked Picnic Chicken image

Wonderful baked chicken with a spicy twist! Your taste buds will love it!

Provided by Crystal S

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 45m

Yield 4

Number Of Ingredients 11

cooking spray
1 cup buttermilk
1 (1.25 ounce) package taco seasoning mix, divided
⅛ teaspoon cayenne pepper
1 cup bread crumbs
1 cup grated Parmesan cheese
¼ cup all-purpose flour
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
  • Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
  • Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
  • Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
  • Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 408.2 calories, Carbohydrate 35.5 g, Cholesterol 87.2 mg, Fat 10.7 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 4.9 g, Sodium 1564.1 mg, Sugar 6.4 g

CRISPY PICNIC CHICKEN



Crispy Picnic Chicken image

Crackers, cheese and spices are all you need to create a coating that turns plain chicken into something special, according to Joanie Elbourne of Gardner, Massachusetts.-Joanie C. Elbourn, Gardner, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 8

20 butter-flavored crackers, crushed
2/3 cup grated Parmesan cheese
2 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon pepper
1/3 cup butter, melted
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Place the butter in a shallow bowl. Dip a few pieces of chicken at a time in butter, then place in bag; seal and shake to coat., Bake, uncovered, at 350° for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.

Nutrition Facts :

OVEN-FRIED PICNIC CHICKEN



Oven-Fried Picnic Chicken image

My great-grandson Austin eats only chicken, so it appears on the menu at every family gathering. This version, which marinates chicken in lemonade, is among his favorites.-Anneliese Deising, Plymouth, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 7

1 can (12 ounces) frozen lemonade concentrate, thawed
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup canola oil
2 tablespoons butter, melted

Steps:

  • Refrigerate 1/4 cup lemonade concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown., Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold.

Nutrition Facts :

OVEN-FRIED PICNIC CHICKEN



Oven-Fried Picnic Chicken image

Provided by Tracey Seaman

Categories     Chicken     Dairy     Poultry     Bake     Marinate     Picnic     Kid-Friendly     Summer     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

2 cups well-shaken buttermilk
4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
Cooking oil spray
1 1/2 cups plain dried bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

  • In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
  • Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
  • Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
  • Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
  • Transportation tips:
  • If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

BAKED SPICY CHICKEN



Baked Spicy Chicken image

Crush tortilla chips and combine with zesty seasonings to create a crunchy coating for baked chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 11

2 cups bite-size round tortilla chips, crushed (1 cup)
1 teaspoon dried oregano leaves
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 egg
2 tablespoons milk
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed if desired
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In shallow bowl, mix crushed chips, oregano, paprika, thyme, seasoned salt, garlic powder and red pepper. In another shallow bowl, beat egg and milk.
  • Coat chicken pieces lightly with egg mixture, then coat lightly with crumb mixture. Place in pan, skin sides up. Sprinkle with any remaining crumb mixture. Drizzle with melted butter.
  • Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Nutrition Facts : Calories 520, Carbohydrate 14 g, Cholesterol 195 mg, Fat 3, Fiber 1 g, Protein 43 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 0 g, TransFat 1 g

SPICY PICNIC CHICKEN



Spicy Picnic Chicken image

This recipe was given to me some time ago...still don't know why it's called "picnic" chicken...I do know that it is very good.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup buttermilk
1 (1 1/4 ounce) package old el paso taco seasoning mix
1 cup breadcrumbs
1/4 cup flour
1 -2 teaspoon salt
pepper
8 pieces bone-in chicken (preferably without skin)
3 tablespoons butter, melted

Steps:

  • Heat oven to 400 degrees.
  • Spray a broiler pan with non-stick cooking spray.
  • In a shallow bowl, combine buttermilk and 1 tbsp of Taco seasoning mix; mix well In another bowl, combine remaining taco seasoning mix, bread crumbs, flour, salt and pepper; mix well.
  • Dip chicken pieces in buttermilk mixture; coat with bread crumb mixture.
  • Place on broiler pan; let stand for 10 minutes.
  • Drizzle chicken with melted butter.
  • Bake for 40-45 minutes, or until juices run clear.

Nutrition Facts : Calories 235.9, Fat 10.7, SaturatedFat 6.1, Cholesterol 25.4, Sodium 904.8, Carbohydrate 28.3, Fiber 1.4, Sugar 4.6, Protein 6.5

SPICY OVEN-FRIED CHICKEN



Spicy Oven-Fried Chicken image

Categories     Chicken     Mustard     Bake     Picnic     Parmesan     Spice     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, sliced
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons butter, melted

Steps:

  • Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
  • Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
  • Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

SPICY BAKED CHICKEN



Spicy Baked Chicken image

Make and share this Spicy Baked Chicken recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup dry breadcrumbs
2 teaspoons powdered milk
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 cup milk
1 (3 1/2 lb) frying chickens, cut up

Steps:

  • In plastic bag mix first 6 ingredients.
  • Put milk in a bowl.
  • Dip chicken in milk, then shake in the bag.
  • Coat well.
  • Put chicken in a 13x9 pan sprayed with cooking spray.
  • Bake, uncovered at 375* for 50 minutes or until juices run clear.

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