CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
OVEN-FRIED CAJUN CHICKEN BREASTS
Quick and yummy variation on the oven fried chicken breast theme. Increase the Cajun seasoning if you like your food spicy. The amount prescribed is based on my kids' preference, which is for flavor, but not too much heat. Time does not include marinating time (optional).
Provided by ktdid
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Place chicken in a shallow nonmetal dish and pour the buttermilk over the pieces, turning to coat. Cover and refrigerate several hours or overnight. (If you forget to plan ahead, you can skip this step, just dip the chicken in buttermilk before coating with the crumb mixture.).
- Combine cornflake crumbs, paprika and Cajun seasoning in a gallon size plastic bag. Close the bag and shake well to mix. Take one piece of chicken at a time out of the buttermilk, place in coating bag and shake to coat evenly. Place on a baking sheet or stoneware pan. repeat with remaining chicken. Lightly spritz each piece with nonstick vegetable spray or an olive oil spray. Bake at 425 F for 20-25 minutes.
Nutrition Facts : Calories 248, Fat 8.3, SaturatedFat 2.5, Cholesterol 84.2, Sodium 181.7, Carbohydrate 10.8, Fiber 0.9, Sugar 3.3, Protein 31.6
EASY OVEN-FRIED CHICKEN BREASTS
I'm too lazy to fry chicken the traditional way. I've experimented with chili powder, Greek seasoning etc. in place of the paprika or poultry seasoning. Try what you like.
Provided by Lisa1
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees.
- Melt Crisco in a 13" x 9" baking pan.
- Combine flour, paprika, salt and pepper in a bag.
- Shake chicken pieces, one at a time, in bag to coat with flour mixture.
- Place chicken skin side down in baking pan.
- Bake, uncovered, 30 minutes.
- Turn chicken.
- Bake 30 minutes longer.
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
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!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
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4.6/5 (10)Total Time 35 minsCategory MainsCalories 1716 per serving
- Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 1 day.
- Remove the chicken from the bowl, allowing any liquid to drip back into the bowl, and place it in a clean bowl. Pour the buttermilk over the top.
- Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet until it registers 350°F (176°C) on an instant-read thermometer or a pinch of flour immediately sizzles when dropped into the fat.
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- Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl. In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt and red pepper flakes; stir to combine.
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- Whisk together buttermilk, hot sauce, 1 tablespoon of the salt, and 1 teaspoon of the pepper in a large bowl. Pat chicken pieces dry; cut breasts in half, and cut off and discard wing tips. Place chicken pieces in buttermilk mixture (make sure pieces are completely submerged). Cover and refrigerate at least 12 hours or up to 1 day.
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