Oven Fried Chicken Recipes

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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



Oven-Fried Chicken image

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.

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

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



Oven Fried Chicken II image

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

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

SOUTHERN-STYLE OVEN-FRIED CHICKEN

I call this America's best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. -Elaina Morgan, Rickman, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9



Southern-Style Oven-Fried Chicken image

Steps:

  • Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

Nutrition Facts : Calories 418 calories, Fat 22g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 638mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

2 cups crushed Ritz crackers (about 50)
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon rubbed sage
2 large eggs
1 broiler/fryer chicken (3 to 4 pounds), cut up

EASY OVEN-FRIED CHICKEN

This is a very easy way to have great fried chicken, without standing over a frying pan. My family loves this and it's simply a matter of changing the seasonings to get an entirely new flavour.

Provided by KALDIRRIS

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 8

Number Of Ingredients 12



Easy Oven-Fried Chicken image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
  • Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
  • Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 488.5 calories, Carbohydrate 13.3 g, Cholesterol 109.5 mg, Fat 40.4 g, Fiber 0.6 g, Protein 18 g, SaturatedFat 11.2 g, Sodium 310.1 mg, Sugar 0.4 g

¼ cup shortening, or as needed
¼ cup butter, or as needed
½ cup vegetable oil, or as needed
1 egg
1 teaspoon water
10 crackers, or as needed, crushed
¼ cup cornmeal, or as needed
1 teaspoon dried sage
dried tarragon
½ teaspoon garlic powder
salt and ground black pepper to taste
8 bone-in, skin-on chicken thighs

EASY OVEN FRIED CHICKEN

Make and share this Easy Oven Fried Chicken recipe from Food.com.

Provided by Kim D.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7



Easy Oven Fried Chicken image

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.

Nutrition Facts : Calories 883.9, Fat 67.3, SaturatedFat 22.8, Cholesterol 243.3, Sodium 882, Carbohydrate 12.3, Fiber 0.7, Sugar 0.1, Protein 54.6

2 1/2 lbs broiler-fryer chickens, cut into pieces
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter
1/4 cup shortening

OVEN FRIED CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11



Oven Fried Chicken image

Steps:

  • Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
  • Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
  • Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
  • Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
  • Transfer to a platter and serve hot or at room temperature.

Nonstick cooking spray, for spraying the rack and chicken
2 1/4 cups broken bagel chips or Melba toast
1 1/3 cups rice-corn crispy cereal, such as Crispix
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces, about 6 ounces each (see Cook's Note)

OVEN FRIED CHICKEN

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Provided by Ellie Krieger

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11



Oven Fried Chicken image

Steps:

  • Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
  • Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
  • In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
  • One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
  • Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

OVEN-FRIED CHICKEN

You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about a third. Whole-wheat breading adds a little fiber to an already-healthier oven-fried chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6



Oven-Fried Chicken image

Steps:

  • Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
  • Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
  • Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
  • Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

Nutrition Facts : Calories 385 g, Fat 17 g, Fiber 2 g, Protein 40 g

1 whole chicken, cut into 10 pieces, wings reserved for another use
1/4 cup low-fat buttermilk
1 garlic clove, minced
Coarse salt and ground pepper
6 slices whole-wheat bread
3 tablespoons vegetable oil

OVEN-FRIED CHICKEN

Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 6



Oven-Fried Chicken image

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).

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

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