Sweet N Hot Oven Fried Chicken Recipes

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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

CHEF JOHN'S NASHVILLE HOT CHICKEN



Chef John's Nashville Hot Chicken image

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

Steps:

  • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

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