LINDA'S FAKE AND BAKE CHICKEN
This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried.
Provided by LINDA P.
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
- In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
- Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
- Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.
Nutrition Facts : Calories 622.2 calories, Carbohydrate 24.6 g, Cholesterol 115.1 mg, Fat 46.3 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 14.3 g, Sodium 749.3 mg, Sugar 3.4 g
FEE FIE FAUX FRIED CHICKEN
I purchased the bone in Chicken Parts for $0.79 per pound, and got the boneless skinless chicken parts for just over $2.00 per package, so today my husband suggested oven Baked Faux fried Chicken, so this is what I created and took pictures as I went along to make it easier to follow. You may not want to cook the amount I used, but if you have left over seasoning you can store it in the freezer and save it for next time, provided you did not dip the chicken into the bag, and used a platter as suggested. This chicken is very moist tasty & very flavorful, plus it crispy on the outside.
Provided by Rose Mary Mogan @cookinginillinois
Categories Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Spray a long shallow pan like jelly Roll pan & baking wire rack liberally with non stick cooking spray and set aside till needed.
- You will need 5 dishes or platters plus a gallon size zip lock bag. one bowl or platter for the chicken, one for flour, one for the beaten egg mixture, one for the Panko Crumb mixture, plus the shallow baking pan that is sprayed and left to the side.
- To the gallon size zip lock bag, add the crushed onion rings, Panko Bread Crumbs, Paprika, Old Bay Seasoning, Parmesan Cheese, Black Pepper, granulated Garlic, & salt. Blend together evenly.
- Add the flour to PAN #1 one of the pans. Then dip and cover both sides of chicken with flour.
- Add the beaten eggs with water to SECOND pan. Now add chicken to egg mixture & cover each side of chicken.
- Pour half of the panko onion mixture in THIRD of the reserved pans or platters. Add the chicken to the panko mixture, pressing hard to coat all sides.
- Then place chicken on prepared baking rack. Repeat till all chicken has been coated on both sides. Then spray CHICKEN liberally with non stick cooking spray. Place in preheated 425 degree F. oven and bake for 45 to 55 minutes or until juices run clear when pierced with a fork.
- PLEASE NOTE: if YOU ARE BAKING BOTH BONE IN AND BONELESS CHICKEN, COOK THE BONE IN CHICKEN AT LEAST 25 MINUTES BEFORE YOU ADD THE BONELESS CHICKEN TO THE RACK. after 25 MINUTES, HAS ELAPSED ADD THE BONELESS CHICKEN if you are cooking boneless also, AND RETURN TO OVEN AND CONTINUE TO COOK AN ADDITIONAL 25 TO 30 MINUTES OR UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK.
- Note__BONE IN CHICKEN REQUIRES ABOUT 45-55 MINUTES TOTAL. BONELESS CHICKEN REQUIRES ABOUT 25 TO 30 MINUTE WHEN COOKED AT 425 DEGREES F.
SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
- Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
- In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
- Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
- Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
- Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
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