Oven Fried Chicken And French Fries 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:

• Heat oven to 425°F.
• Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
• Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.

Steps:

• Preheat oven to 375˚F (190˚C).
• Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.
• Season bread crumbs with salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
• Dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs.
• Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.
• Enjoy!

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

Steps:

• Set the oven to 400°F In a small bowl whisk the egg, egg white and Dijon mustard until smooth.
• Place the Melba toast, thyme, rosemary, oregano, garlic powder, salt, black pepper and cayenne pepper and blitz to create textured breadcrumbs (leave some pieces about the size of currants).
• Dip a chicken breast in the egg mixture, coating it thoroughly and then dredge in the breadcrumbs, patting and turning frequently until well coated.
• Place the chicken on a baking sheet and bake for three minutes, and then lightly spray the top of each chicken breast with oil.
• Bake for five minutes more then turn. Spray lightly with the oil again and bake for a further six minutes. This recipe works well with any piece of chicken (with or without the bone). Use skinless legs, thighs or breasts.
• Meanwhile, remove the potato strips from the iced water and pat dry.
• Put potatoes and salt in a plastic bag or lidded box and spray with oil for about three seconds. Shake, to coat the potatoes well with oil and salt.
• Lay the potatoes on a baking tray, ensuring they do not touch each other, and spray lightly with the oil. Bake for about seven minutes, turn, bake for a further seven minutes and turn again and bake for another five minutes until golden and cooked. Serve immediately.