OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
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.
OVEN-FRIED BUTTERMILK CHICKEN
Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREP: Heat oven to 425F.
- CLEAN: Wash hands.
- Place buttermilk in shallow dish.
- On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
- Dip chicken in buttermilk to coat completely.
- Dredge in flour mixture to cover completely.
- Place on clean sheet of waxed paper.
- In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
- Place chicken skin side down in pan.
- CLEAN: Wash hands.
- Notes: CHILL: Refrigerate leftovers immediately.
- Chicken may also be deep-fried.
- COOK: Bake chicken at 425F for 30 minutes.
- Carefully turn chicken over.
- Bake 30 minutes more or until internal juices of chicken run clear.
- (Or insert instant-read meat thermometer in thickest part ot chicken).
- (Temperature should read 170°F for white meat, 180°F for dark meat).
Nutrition Facts : Calories 285.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 57.9, Sodium 130.2, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 17.3
OVEN-FRIED BUTTERMILK CHICKEN
I use boneless chicken breasts for this but I'm writing it down the same way that I received it. I also turn on the broiler for the last few minutes to get it extra crispy,flipping once. Marinating time is not included. Very good with garlic mashed potatoes and corn on the cob.
Provided by mydesigirl
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined.
- Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish.
- Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
- Heat the oven to 400*,arranging a rack in the middle.
- Place a metal cooling rack inside a baking sheet and set aside.
- Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper.
- Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken.
- Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
- Bake until golden and crispy,turning half way through and internal temperature is 160*, about 35 minutes.
Nutrition Facts : Calories 349, Fat 17.6, SaturatedFat 9.2, Cholesterol 140.4, Sodium 2332.2, Carbohydrate 15.8, Fiber 0.8, Sugar 7, Protein 31.5
BUTTERMILK OVEN-FRIED CHICKEN
Got it at work; it's for people prone to heartburn and acid reflux. I always liked oven-fried chicken at college, although I did go to school in New England.
Provided by Charles Lieberman
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Spray a large baking dish or sheet with non-stick cooking spray and set aside.
- Soak chicken in buttermilk in a large bowl.
- Cover with plastic wrap and chill for 30 minutes.
- Brush the butter over the bottom of the baking dish.
- Mix the flour, cornmeal, salt, paprika and garlic together in a large zipper-style plastic bag.
- Put one milk-soaked piece of chicken in the seasoned flour and shake well to dredge, then place it in the baking dish.
- Repeat this with the rest of the chicken.
- Bake chicken for 10 minutes, then turn over and bake an additional 10 minutes or until cooked through.
- Do not overcook.
Nutrition Facts : Calories 308.6, Fat 10.4, SaturatedFat 5.8, Cholesterol 92.1, Sodium 511.8, Carbohydrate 20.4, Fiber 1.3, Sugar 4.2, Protein 32.1
OVEN FRIED BUTTERMILK CHICKEN
Make and share this Oven Fried Buttermilk Chicken recipe from Food.com.
Provided by Chefpooky
Categories Chicken Breast
Time 12h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a a large bowl, combine the buttermilk, hot sauce, salt, pepper,paprika and cayenne. Stir until well combined.
- Rinse chicken and pat dry.
- Transfer chicken to a large ziplock bag and add buttermilk mixture.
- Allow chicken to marinate for 12 hours, at a minimum.
- Preheat oven to 400 degrees.
- Place a metal cooking rack inside a metal baking pan and set aside.
- Place corn flakes crumbs inside a shallow dish and season with salt and pepper.
- Remove chicken from buttermilk mixture, allow excess to drip off. Place chicken into the cornflake crumbs, turning to coat evenly and press in to make cornflakes stick.
- Transfer to the rack lined baking sheet and repeat with remaining chicken.
- Drizzle butter over chicken.
- Bake chicken on the rack for 40 minutes until golden.
Nutrition Facts : Calories 556.7, Fat 21.9, SaturatedFat 10.4, Cholesterol 265.1, Sodium 2545.9, Carbohydrate 14.9, Fiber 0.7, Sugar 7, Protein 72
BUTTERMILK OVEN FRIED CHICKEN
i got this recipe from a friend while stationed in WA state. It was one of my favorites for a while - but can be a little more work than some of our more modern oven fried chicken recipes. It is definitely yummy! I've used the same method on pork chops and it tastes great too.
Provided by Color Guard Mom
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in 3 quart rectangle baking dish. Pour buttermilk over chicken. Cover and let stand in fridge for 30 minutes to 1 hour. About 10 minutes before removing from fridge stir together flour, parsley, oregano, salt and pepper.
- Remove chicken from dish, leave the buttermilk in the pan. Coat the chicken with flour mixture.
- In a large skillet, melt shortening and butter. Brown chicken, turning only once (I usually let it go for 10 minutes per side). Drain. Transfer back to the baking dish. Add chicken broth to the drippings in the skillet. Pour evenly over the chicken. Bake uncovered at 375° for 50 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 195.6, Fat 16.6, SaturatedFat 7.2, Cholesterol 21.6, Sodium 313.1, Carbohydrate 9.6, Fiber 0.3, Sugar 1.5, Protein 2.4
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice each chicken breast into strips.
- In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
- Preheat oven to 425˚F (220˚C).
- In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
- Dip the chicken strips in the panko mixture, ensuring they are fully coated.
- Line a rimmed baking sheet with parchment paper and brush with canola oil.
- Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
- Transfer the chicken to a paper towel-lined plate to remove extra grease.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams
More about "oven fried buttermilk chicken recipes"
OVEN-FRIED BUTTERMILK CHICKEN - BETTER HOMES & GARDENS
From bhg.com
4.7/5 (10)Total Time 1 hr 5 minsServings 6Calories 472 per serving
- Preheat oven to 400°F. Lightly grease a 15x10x1-baking pan; set aside. In a shallow dish combine eggs, buttermilk, and salt. In another shallow dish stir together crushed corn flakes and oregano. Dip chicken pieces, one at a time, into egg mixture, then into corn flake mixture, turning to coat. Arrange chicken in the prepared baking pan so pieces do not touch. Drizzle with melted butter.
- Bake for 45 to 50 minutes or until chicken is done (170°F for breasts; at least 175°F for thighs and drumsticks).
BUTTERMILK RANCH OVEN FRIED CHICKEN - MOM ON TIMEOUT
From momontimeout.com
BUTTERMILK OVEN "FRIED" CHICKEN RECIPE | EPICURIOUS
From epicurious.com
BUTTERMILK OVEN FRIED CHICKEN - TWOPEASANDTHEIRPOD.COM
From twopeasandtheirpod.com
OVEN-FRIED BUTTERMILK CHICKEN | CANADIAN LIVING
From canadianliving.com
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - SAVORY …
From savorynothings.com
4.6/5 (190)Calories 456 per servingCategory Main Course
- Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
- Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
CHEF JOHN'S BUTTERMILK FRIED CHICKEN RECIPE | ALLRECIPES
From test.element.allrecipes.com
OVEN FRIED BUTTERMILK CHICKEN - SIMPLY SCRATCH
From simplyscratch.com
OVEN FRIED BUTTERMILK CHICKEN - LIFE WITH JANET
From lifewithjanet.com
OVEN FRIED BUTTERMILK CHICKEN THIGHS RECIPES
From stevehacks.com
BUTTERMILK OVEN FRIED CHICKEN – MUST LOVE HOME
From mustlovehome.com
OVEN FRIED CHICKEN WITH BUTTERMILK - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
FAVORITE BUTTERMILK FRIED CHICKEN WITH FRESH HERBS & GARLIC
From myroilist.com
BUTTERMILK OVEN FRIED CHICKEN – PHITIP RECIPES
From phitip.com
OVEN FRIED CATFISH BUTTERMILK RECIPE
From njnpiu.schroniskodworakowscy.pl
OVEN-FRIED BUTTERMILK CHICKEN - GREATIST.COM
From greatist.com
OVEN FRIED CATFISH BUTTERMILK RECIPE - RKLGAV.ZMROZEK.PL
From rklgav.zmrozek.pl
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #oven #picnic #chicken #spicy #meat #chicken-thighs-legs #taste-mood #to-go #equipment
You'll also love