California Oven Fried Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Steps:

• 1. 1. Preheat the oven to 350 degrees. Dip the chicken pieces in the melted butter, then shake them in a paper bag containing the garlic powder, paprika, thyme, salt, and crumbs or cornflakes.
• 2. 2. Place the chicken skin side up in a lightly greased 9x13" baking dish, and bake for 50 minutes or until done.
• 3. Another great idea with this recipe is we take it to the beach or a picnic, with cole slaw or potato salad !!

Steps:

• Place butter in 13-by-9-by-2-inch baking dish and place in 350-degree oven to melt butter.
• Flour chicken pieces and set aside.
• Beat together eggs, salt, paprika and lemon juice. Dip chicken pieces, one at a time, in egg mixture, then in cracker crumbs. Arrange pieces, skin side down, in melted butter in baking dish and bake for 45 minutes at 350 degrees, turning once.

Steps:

• For the fried chicken: Preheat the oven to its lowest temperature setting.
• Mix the flour, seafood seasoning, salt and pepper in a large zip-top bag. Drop in the chicken pieces (you will probably have to do this in batches) and shake to coat.
• Pour the oil into a deep 12-inch cast-iron skillet to a depth of 1 inch. Heat it over high heat until a drop of water bubbles. Shake any excess seasoning mix off the chicken and put it skin-side down in the skillet, in batches if necessary to avoid overcrowding. Cook on one side, uncovered, for 15 minutes, then turn the chicken pieces over and fry until golden brown, about 15 minutes more. Drain the chicken on paper towels. Keep warm in the oven while you finish frying the rest of the chicken.
• For the pan gravy: Pour off the oil, leaving approximately 3 tablespoons in the skillet, and turn the heat to medium. Add the flour while whisking, mixing in the crunchy bits and cooking for 5 minutes. Pour in the milk and bring it to a low boil, whisking constantly and cooking for another 2 minutes. Season with salt and pepper and serve with the fried chicken.
• Note: This recipe differs from what was originally broadcast.

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

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.