Eatingwells Oven Fried Chicken Recipes

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EATINGWELL'S OVEN-FRIED CHICKEN

My husband misses fried chicken....we're closely watching what he eats due to his heart problem. I found this recipe in EatingWell magazine and prepared it tonight. He was so happy! I changed a few things....the original called for just chicken legs but I used a whole, cut up fryer, with all skin and fat removed, and so I doubled the flour mixture. We had this with oven baked fries and string beans for a great meal. I'm not adding the marinading time to the prep time because you can marinate from 30 minutes to 8 hours, your choice!

Provided by Hey Jude

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13



Eatingwell's Oven-Fried Chicken image

Steps:

  • Whisk buttermilk, mustard, garlic and hot sauce in a bowl until well blended. Place chicken in a heavy-duty zip-loc bag, add the buttermilk mixture and smush it around to coat the chicken well. Refrigerate for at least 30 minutes or up to 8 hours.
  • Preheat oven to 425°. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  • Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper, then add to a large paper or plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time to the bag and shake to coat. shake off excess flour and place the chicken on the prepared rack. Discard leftover flour mixture and marinade. Spray the chicken pieces with cooking spray.
  • Bake the chicken until golden brown and no longer pink in the center, about 45 minutes.

Nutrition Facts : Calories 323, Fat 9.4, SaturatedFat 1.9, Cholesterol 87.4, Sodium 385, Carbohydrate 27.7, Fiber 5.5, Sugar 1.9, Protein 33.5

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon hot sauce, such as Tabasco
2 1/2-3 lbs skinless chicken pieces, trimmed of fat
1 cup whole wheat flour
1/4 cup sesame seeds
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons baking powder
1/4 teaspoon salt (optional)
fresh ground pepper, to taste
olive oil flavored cooking spray

OVEN FRIED CHICKEN

Soaked in buttermilk overnight makes this chicken moist. The recipe calls for whole cut-up chickens but I use chicken breasts.

Provided by kvlong

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6



Oven Fried Chicken image

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°F degrees.
  • 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 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 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.

Nutrition Facts : Calories 545, Fat 24.6, SaturatedFat 7.5, Cholesterol 119.9, Sodium 1441.1, Carbohydrate 40.4, Fiber 1.4, Sugar 7.9, Protein 38

2 chicken, cut in eight serving pieces (3 pounds each)
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
vegetable oil (for browning) or vegetable shortening (for browning)

OVEN-FRIED CHICKEN

Make and share this Oven-Fried Chicken recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Oven-Fried Chicken image

Steps:

  • Preheat oven to 425 degrees; lightly spray a baking dish with cooking spray; set aside.
  • In a bowl, combine bread crumbs, cheese, garlic, basil, oregano, salt and pepper.
  • Pat chicken dry with paper towels.
  • Dip chicken in buttermilk and then dredge in bread-crumb mixture, making sure both sides of chicken are coated.
  • Placed breaded pieces in prepared baking dish.
  • Bake for 25-30 minutes, or until crumbs are golden brown.
  • Drizzle with honey and enjoy!

Nutrition Facts : Calories 408.2, Fat 7.7, SaturatedFat 3.4, Cholesterol 112.1, Sodium 855.2, Carbohydrate 32.5, Fiber 1.4, Sugar 13.4, Protein 49.9

1 cup panko-style breadcrumbs
1/2 cup parmesan cheese, grated
3 garlic cloves, minced
1/2 tablespoon fresh basil, chopped
1/2 tablespoon fresh oregano, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 -7 ounce) boneless skinless chicken breast halves, trimmed
1 cup buttermilk
2 tablespoons honey

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