Ww 5 Points Spicy Oven Fried Chicken Recipes

CLASSIC OVEN FRIED CHICKEN

Steps:

• Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
• Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
• Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
• Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.

SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY

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!

WW 5 POINTS - SPICY OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425°F.
• Line roasting pan with foil, spray with nonstick cooking spray.
• Combine buttermilk and hot pepper sauce in 9x13-inch baking dish.
• Place chicken in buttermilk mixture, turning to coat, set aside.
• Combine the bread crumbs, almonds, salt, pepper on a shallow plate.
• Dip the chicken into the crumb mixture, turning to coat all sides.
• Discard excess buttermilk mixture and bread crumb mixture.
• Place chicken on rack and lightly spray with nonstick spray.
• Bake 20 minutes, then lightly spray chicken again with nonstick spray.
• Bake until chicken is golden and thermometer reads 180°F when inserted in thigh, about 25 minutes longer.
• 5 Points per serving (1 chicken thigh).

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

WW 5 POINTS - KFC TENDER ROAST CHICKEN

Steps:

• Preheat oven to 375.
• Prepare the spice blend by combining the ingredients in a small bowl.
• Place the chicken pieces onto a baking sheet, skin side up. Bake for 20 minute Remove the chicken from the oven and cool for 5-10 minute.
• When you can handle the chicken, remove the skin, sprinkle the entire surface with a light coating of the spice blend and replace on the baking sheet. Bake 10 min more or until done.
• 5 Points per serving (6 ounces).

OVEN FRIED CHICKEN (WEIGHT WATCHERS 5 PTS) RECIPE - (4.5/5)

Steps:

• Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside. Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls. Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking).

WW STICKY CHICKEN (5 POINTS)

Steps:

• Place chicken in baking dish.
• Mix other ingredients, spoon over chicken.
• Bake uncovered at 350F for 40 minutes or so.

5 STAR OVEN FRIED CHICKEN

Steps:

• 1. Heat oven to 400ºF. Spray cookie sheet with cooking spray.
• 2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
• 3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
• 4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

SPICY OVEN-FRIED CHICKEN

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.

OVEN FRIED CHICKEN (WW)

Steps:

• Preheat oven to 375 degrees F.
• Line baking pan with foil and then paced a wire cooling rack on pan; spray rack with Pam.
• In three pie dishes, place 1/2 cup flour in the first one, in the second the egg whites and in the third place the cornflakes crumbs (I just crushed my own cornflakes with a rolling pin -- so they were probably not as fine crumbs as the packaged crumbs).
• Put chicken in a large bowl, sprinkled with salt and cayenne. Ad buttermilk, turn to coat.
• Dip chicken into the flour, then the egg whites and finally into the cornflakes; pressing to adhere. Repeat for all the chicken.
• Place chicken on rack and spray wiht Pam. Bake until golden (45 -60 minutes).
• Meanwhile make gravy (this is what I skipped and deducted one point from serving). by melting butter in saucepan over medium high heat. Whisk in remaining 2 tablespoons flour; cook , whisking for 1 minute. Whisk in chicken broth, cook, until gravy comes to a boil and thickens, (2-5 minutes). Stir in sage and pepper.