Crispy Fried Chicken In The Oven Recipe 465

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Steps:

• Combine mustard and mayonnaise, mix thoroughly. Coat chicken with mustard mixture. Combine cracker crumbs and parmesan cheese. Sprinkle cracker crumbs lightly over the chicken. Place chicken in one layer in a 12x16 inch baking pan. Bake in a 325 degree oven for 30 minutes. Drizzle oil over the chicken and continue baking for 1 hour or until chicken is tender.

Steps:

• Preheat oven to 425.
• Pour 1/3 cup olive oil on 10x15 baking sheet that has been covered with tin foil.
• Spread evenly.
• Set aside.
• In a large mixing bowl, combine the 1/2 cup olive oil and lemon juice, mixing well.
• Sprinkle the chicken pieces with kosher salt, then add to the olive oil/lemon juice mixture, coating well and allowing to to marinate for about 30 minutes.
• Drain each chicken piece a bit before rolling in the prepared flour mixture.
• Coat well, placing skin side (or meaty side, as I always skin my chicken) down on the oiled baking sheet.
• Allow space between chicken pieces for crispness.
• Place in hot oven and immediately reduce oven temperature to 400.
• Bake for 30 minutes, then turn chicken pieces over.
• Reduce oven temperature again to 350 and bake for another 15-20 minutes, or until done.