Omg 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. Preheat oven to 350 degrees
• 2. 2.In a large resealable ziplock bag, mix together all dry ingredients including spices.
• 3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bag with bread crumb or cracker mixture and shake until well coated.
• 4. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 40-45 minutes or until juices run clear. I personally don't place them on a baking pan, I place mine ona large cookie cooling rack that's placed on the baking pan....This allows the chicken to be cooked evenly all the way around, without the chance of the bottoms getting "soggy".
• 5. ***NOTE*** Depending on my mood and what flavor I'm looking for, I tend to change this up periodically to match what I'm looking for that day. I love the flavor that the Ritz crackers or Club crackers give to this dish, but I've also used crushed garlic croutons, italian bread crumbs, Panko, and normal bread crumbs with this. They all work great, and each give it it's own different flavor and personality. I've also been known to add in ranch dressing to the mayo to thin it rather than milk, and added into the bread crumbs some crushed "real" bacon bits to give it the bacon ranch flavor that I love. It's a very versitile recipe, so I fully support playing with it!

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:

• 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:

• 1. Position oven racks in center and lower third of oven. Heat oven to 400. Place frito chips in food processor and pulse until finely crushed.
• 2. Line 2 baking sheets w/ foil. Place an oven rack on each of the baking sheets and lightly spray racks w/ cooking spray. In lg bowl, combine crushed chips, bread crumbs and dry dressing mix. Set aside. In another lg bowl, whisk together mayonnaise, sour cream,, zest, salt and pepper.
• 3. Add chicken to mayonnaise mix and stir to coat well. Remove chicken pieces, one at a time. Let excess drip off the chicken. Coat chicken completely in reserved coating mix. Place chicken pieces on the racks. Lightly spray each chicken piece w/ cooking spray. Roast about 45 mins, rotating pans half way through, or until juices run clear in chicken.

Steps:

• Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
• Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
• Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
• Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
• Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
• Nutritional analysis of 1/2 of total recipe for breading mixture
• Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg
• Nutritional analysis per serving of chicken
• Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g;
• Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg

Steps:

• Place the oil and butter in a shallow cooking pan (I use a sided cookie sheet or the broiler pan) and put in preheated 375 degree oven to melt. Set aside.
• In large bowl or plastic bag, combine flour and seasonings. Mix well.
• Roll the chicken pieces, a few at a time, in the oil/butter mixture and then drudge in flour mixture.
• Place coated chicken pieces into pan, skin side down.
• Bake at 375 for 45 minutes. Turn over the chicken pieces and bake for another 5-10 minutes or until top crust is bubbly.
• Serve hot or cold.

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, salt, paprika, and pepper in a shallow bowl.
• Rinse off chicken pieces and coat in four mixture.
• Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
• Place coated chicken pieces (skin side down) in dish.
• Cook uncovered for 30 minutes.
• Turn chicken; cook uncovered about 30 minutes longer.

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).