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
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 ITALIAN CHICKEN
I love fried chicken but I really don't like the mess I make when doing so. This oven-fried chicken is very good and very easy. Not to mention, I don't make as much of a mess in the kitchen. This reminds me of a certain chicken chains Original recipe because it isn't extra crispy.
Provided by Jeanne Benavidez
Categories Chicken
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large, plastic zip-lock bag, mix salad dressing and garlic. Add chicken, seal the bag and turn it over seeveral times to coat the chicken. Refrigerate for at least 1 hour or up to overnight, turning occasionally.
- 2. Heat the oven to 425 F. Spray a shallow baking sheet with the cooking spray.
- 3. In another zip-lock bag, combine the breading ingredients and shake to combine well.
- 4. Remove chicken pieces one at a time from marinade and place it into the breading bag. Coat the chicken piece with breading and shake off the access. Place the chicken, bone-side down, on the prepared baking sheet. Continue with all of the chicken pieces.
- 5. Bake for 35 to 40 minutes or until the juice of the chicken is clear when cut into the thickest piece.
OVEN FRIED ITALIAN CHICKEN
This recipe is from the Edith Adams column in the Vancouver Sun. Hot or cold, fried chicken goes will with a zippy potato salad.
Provided by Chef Regina V. Smith
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large shallow dish combine melted butter with garlic, mustard and Worcestershire sauce.
- Combine bread crumbs, cheese, oregano, basil, paprika and parsley in a plastic bag.
- Dip the chicken pieces in he butter mixture, and then shake well in the crumb mixture.
- Arrange chicken pieces in a large shallow baking dish. Drizzle with the remaining butter mixture. Bake at 375 degrees F. for about 45 minutes or until done, basting occasionally.
ITALIAN FRIED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
- Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
- Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.
Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 161 milligrams, Sodium 178 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 59 grams
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
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- Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
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