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
CHIPOTLE OVEN FRIED CHICKEN
Make and share this Chipotle Oven Fried Chicken recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, blend together the chipotle chile, mayo, salt and pepper until the mixture is smooth.
- In a baking dish arrange chicken in one layer and coat coat with entire mayo mixture.
- Chill the chicken covered for at least 1 hour or overnight.
- Using a large bowl, combine bread crumbs, cayenne pepper, salt and pepper.
- Then coat each piece of chicken with the mixture.
- Place chicken on roasting racks and bake them at 425 in the oven.
- (turning them one time) for thirty minutes.
- Reduce the temperature to 375 and bake for 15 minutes more, or until it is cooked.
OVEN-FRIED CHIPOTLE CHILI CHICKEN
I really love the smokey flavor of anything with chipotle chilies. I even sprinkle the powdered variety on my grits!
Provided by Geema
Categories Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth.
- Arrange the chicken pieces in one layer on a baking pan and coat them completely with the mayonnaise mixture.
- Chill the chicken, covered, for at least 1 hour or overnight.
- In a large bowl combine the panko or tortilla crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly.
- Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F.
- oven, turning them once carefully, for 30 minutes.
- Reduce the temperature to 375°F.
- and bake the chicken for 10 to 20 minutes more, or until it is cooked through.
Nutrition Facts : Calories 593.8, Fat 30.1, SaturatedFat 7, Cholesterol 125.1, Sodium 614.8, Carbohydrate 36.2, Fiber 1.8, Sugar 4.4, Protein 42.1
OVEN-FRIED CHILE CHICKEN
Provided by Food Network
Time 13h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the marinade: Combine the ginger, chiles, garlic, salt, garam masala, oil, and lemon juice in a bowl, and mix well to make a paste. Add the chicken and coat each piece well in the paste. Place the chicken on a sheet pan, then cover with plastic wrap and leave for a couple of hours or overnight in the refrigerator. Remove the chicken from the refrigerator and bring back to room temperature before continuing.
- Preheat the oven to 435 degrees F.
- Pour the 3 tablespoons oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
- Mix the salt, black pepper, and cumin into the bread crumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
- Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them in the heated roasting pan, and cook for 20 minutes. Then lower the oven to 400 degrees F, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through.
- Place the chicken on a serving dish with the cut lemon wedges and serve.
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
OVEN-FRIED CHIPOTLE CHILI CHICKEN
Categories Food Processor Chicken Kid-Friendly Cinco de Mayo Dinner Mayonnaise Chill Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
- In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.
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- Preheat oven to 400 degrees. Remove chicken from plastic bag and discard excess marinade. Place chicken side by side in a large, greased baking dish. Cover with foil.
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