Southern Unfried Chicken Recipes

Steps:

• Remove skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.
• Bake 40 to 45 min. or until chicken is done (165°F).

Steps:

• In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
• In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
• Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
• In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
• In a medium bowl, beat 1 egg.
• Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
• Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Steps:

• Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
• Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

Steps:

• In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F.
• Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
• Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
• Bake until the chicken is golden brown and cooked through, about 40 minutes.

Steps:

• 1. Preheat oven to 400^. In a bowl, combine buttrmilk and hot sauce. Add the chicken and marinate in the frig for at least 1 hour.
• 2. Combine remaining ingredients in a self-sealing gallon sized plastic bag. Remove chicken from the marinade and place in bag. Shake well, until chicken is evenly coated. Lay chicken on lightly oiled baking sheet and chill uncovered for 30 minutes.
• 3. Lightly coat with spray oil. Bake 15 to 20 minutes, turn over and bake 15 to 20 minutes more or until done.

Steps:

• In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
• Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
• Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

Steps:

• 1. Remove skin from all of chicken, except wings. Place chicken in resealable plastic bag. Pour dressing over the chicken. Seal bag, turning to coat pieces real well. Refrigerate at least 30 min. to marinate
• 2. Preheat oven to 400 F. Place contents of seasoning packet on plate. Remove chicken from bag, one piece at a time. Dip chicken into coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any remaining coating over chicken.
• 3. Bake 40 to 45 min. or until cooked through