Truly Crispy Oven Fried Chicken Recipes

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN

Steps:

• Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
• Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
• Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
• Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
• Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
• Bake the chicken:
• Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
• Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
• Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

CRISPY OVEN FRIED CHICKEN

Steps:

• Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
• Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
• Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well - press the breading well on the chicken to make it stick.
• Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray - leave enough space in between, I usually bake it in two batches.
• Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

OVEN FRIED CHICKEN

Steps:

• In a large bowl add yogurt and salt
• Mix well with a spoon
• Add drumsticks in bowl and coat with yogurt mixture
• Cover bowl with cling film
• Marinate for 2-4 hours in the fridge
• Preheat oven at 180C/350F
• Line a baking sheet with baking paper and place a cooling rack on top of it
• Spray the cooling rack with non-stick cooking spray
• In a separate large bowl add flour, paprika, onion and garlic powder. Mix well
• Remove drumstick from marinade. Pat slightly with tissue paper to remove excess marinade
• Place drumstick in bowl with flour and coat it thoroughly with flour mixture
• Place drumstick on oven rack
• Repeat process with all drumsticks
• Melt butter in microwave for 10 second intervals
• Drizzle melted butter over drumsticks
• Bake for 35 minutes until golden brown and thoroughly cooked
• If drumsticks brown a bit too much, carefully remove baking sheet from oven, cover drumsticks with aluminum foil and continue baking

TRULY CRISPY OVEN FRIED CHICKEN

Steps:

• Place the chicken pieces in a large zip top bag and set aside.
• In a medium bowl, whisk together the buttermilk, lemon juice, lemon zest, hot sauce, salt and pepper.
• Pour the mixture into the bag with the chicken and seal. Place the bag in a large bowl and refrigerate for 4 hours or overnight. (Do not marinade longer than 24 hours.)
• Add the rice cereal, corn flakes and panko to the bowl of a food processor. Pulse the ingredients until a fine crumb forms and transfer to a large bowl.
• Preheat oven to 400 degrees.
• Add the flour, cayenne, paprika, salt and pepper to the cereal crumb mixture. Whisk to combine.
• Remove the chicken from the marinade and dredge each piece in the flour mixture to coat. Shake off excess coating. Set aside.
• Place the butter on a sheet pan and transfer to the oven. Remove when the butter is melted.
• While the pan is still hot, lay the chicken on the pan skin side down and return to the oven. Bake for 35-40 minutes until the crust is a deep golden brown and crisp.
• Turn the chicken over and continue baking for 20-25 minutes until the bottom is golden brown.
• Transfer the chicken to a serving platter and serve immediately with lemon wedges or hot sauce.

OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• PREP: Heat oven to 425F.
• CLEAN: Wash hands.
• Place buttermilk in shallow dish.
• On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
• Dip chicken in buttermilk to coat completely.
• Dredge in flour mixture to cover completely.
• Place on clean sheet of waxed paper.
• In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
• Place chicken skin side down in pan.
• CLEAN: Wash hands.
• Notes: CHILL: Refrigerate leftovers immediately.
• Chicken may also be deep-fried.
• COOK: Bake chicken at 425F for 30 minutes.
• Carefully turn chicken over.
• Bake 30 minutes more or until internal juices of chicken run clear.
• (Or insert instant-read meat thermometer in thickest part ot chicken).
• (Temperature should read 170°F for white meat, 180°F for dark meat).