Fried chicken – how we love fried chicken.
Although many consider it to be more of a summer dish, great for picnics and for dining outdoors, I’d say it’s really a year-round kind of food, to be enjoyed whenever you want. I definitely feel like fried chicken is something that I eat more in the winter, since it’s warm and comforting. Comfort food is what winter is for… or maybe winter is what comfort foods are for?
Some of us opt to fry our chicken in the oven to make it healthier. This is often called Oven-Fried or Oven-Baked Chicken, but it’s not that easy to give chicken that crunchy and juicy goodness when oven-fried.
We’ve assembled six delicious recipes for oven-fried chicken that will all be winners in your recipe file. Check out the recipe on the next page!
Visit the Next Page link below for all six recipes.
Apparently, the trick to crunchy oven-fried chicken is parking a cookie sheet inside the oven while you’re preheating it. In that way, when you place the prepared chicken in the oven for oven-frying, you’ve got a hot surface that ensures both sides of the chicken are fried evenly. Check out this neat recipe from Leah Rodrigues at Foodista.
1 Chicken- cut up
3 cups all-purpose flour
2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 cup buttermilk
1 teaspoon baking powder
3/4 teaspoon baking soda
Preheat Oven 350 degrees:
In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil.
Bake about 50-55 minutes or until chicken is golden.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Foodista.
Visit the Next Page link below to see more Chicken Recipes
Oven Fried Copy-Cat KFC Chicken
This oven-fried copycat KFC chicken recipe doesn’t actually copy the taste of KFC’s chicken, rather more of the look and texture. You can play with this recipe as much as you want, like with using your preferred spices. The difference here is you coat the chicken in butter before you roll it in breading, and then fry it in your oven. This lovely low-carb recipe is from Peggy of Buttoni’s Low-Carb Recipes.
3 chicken thighs
3 chicken drumsticks
1/4 c. unsalted butter (or you can use homemade mayonnaise)
½ c. grated Parmesan cheese
2 T. Ranch dressing powder or spices of your choice
2 T. parsley, chopped very fine
1/8 tsp. black pepper
¼ c. finely crushed plain pork rinds
Preheat oven to 350º. Melt butter in microwaveable bowl. In a separate container, mix all dry ingredients. Dip each piece of chicken into butter, rolling to completely cover. Then roll in the dry coating mix to cover on all sides. Place on foil covered baking sheet. DO NOT USE A SILICONE SHEET OR IT WILL INHIBIT BROWNING AND CRISPNESS. Bake at 350º for 1 hour. If exceptionally large thighs, check for doneness with a knife, right next to the bone. Add more cooking time if needed. Serve at once with your favorite side dishes.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Buttoni’s Low-Carb Recipes.
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Baked Honey-Lemon Chicken
Chinese-style chicken dishes like orange chicken and General Tso’s chicken are popular for many reasons. One reason is they’re not just delicious; they blend together different kinds of flavors to create harmony in a dish.
This baked honey-lemon chicken isn’t exactly a Chinese-style dish, but it works on the same principle. It’s got a variety of flavors – sweetness from the honey, zest from the lemon, and zing from the ginger, not to mention meaty chicken goodness – all melded together. It’s really a recipe you’ve got to try.
1 1/2 pounds chicken breasts, pounded thin, cut into bite size pieces
2 tablespoons water
1/2 teaspoon coconut oil (may sub. olive oil)
For the Chicken Breading:
1 cup flour
2 tablespoons cornstarch
1 tablespoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
For the Honey Lemon Ginger Sauce:
3 cloves garlic, minced
2-3 teaspoons freshly grated ginger*
1/2 cup honey
3 tablespoons fresh lemon juice
lemon zest from 1 lemon
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
sriracha (Asian hot chili sauce) to taste
- Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
- In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.
- Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 3-5 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
- While the chicken is baking, heat 1/2 teaspoon coconut oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds, Add the remaining Honey Lemon Ginger Sauce ingredients EXCEPT for the sriracha and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 2 minutes). Taste and stir in sriracha if desired.**
- In a large bowl, toss baked chicken with Honey Lemon Ginger Sauce using a spatula until evenly coated. It will seem like not enough sauce, but keep mixing until it covers all the chicken.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Carlsbad Cravings.
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Oven-Fried Almond Chicken
So, what makes this oven-fried almond chicken gluten-free, fabulously healthy and lip-smacking good? For one, the breading contains almond flour instead of regular flour. For another, the coating uses almond milk rather than buttermilk. Lastly, it’s oven-fried with olive oil, and this cuts back greatly on the fried chicken’s fat content. Yazhi of Crunchy Mama came up with this finger-licking recipe.
3 lb chicken pieces with skin and bone
2 cups almond flour
1/2 cup almond milk
3-5 TBSP melted butter or olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp oregano
4 tsp sea salt
1 tsp white pepper
1 tsp Cajun spices
1 tsp paprika
- Preheat oven to 400
- Prepare an oven grilling tray. You can use a lined baking sheet and set a grill rack on top. Brush some butter or olive oil on the grill so the chicken won’t stick
- In a small bowl, mix together all the seasoning except for paprika and then divide in half
- Add paprika to one half and mix this well into the chicken pieces. Set aside.
- Take the other half of the seasoning and mix with almond flour in a bowl
- In another bowl, whisk together egg and almond milk
- Taking one chicken piece at a time, dip in egg and milk mixture and coat in flour mixture and set on a plate. You can make this process go quickly by using one hand to dip the chicken in the egg and using your second hand to handle the chicken in the flour. Let the chicken sit for 10 minutes
- Coat each chicken pieces in flour again (not the egg!) and set on the grilling tray
- Drizzle butter or olive oil over all the chicken pieces
- Bake for 40 minutes or until chicken pieces are nice and brown and cooked through
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Crunchy Mama.
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Buttery Baked Chicken
This buttery baked chicken is a healthier alternative to regular fried chicken. Why? For one, the recipe requires skinless chicken breast, the leanest part of the chicken. For another, it uses butter instead of oil in “frying” the chicken in the oven. While this does make the chicken taste buttery, only a little butter is used in the recipe. This healthy, finger-licking chicken recipe is from Jen of Bakerette.
6 boneless, skinless chicken breast cut into thirds
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt
3/4 teaspoon pepper
2 teaspoon paprika
1/2 stick butter (or 1/4 cup)
1 gallon-size Ziploc bag (optional)
- Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
- Meanwhile, preheat oven to 400 degrees Fahrenheit.
- Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
- Cut 1/2 stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.
- Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
- Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
- Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Bakerette.
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Chicken and Sweet Potato Roast
This chicken and sweet potato roast requires very little preparation. You only need to peel and slice the onions and sweet potatoes, rub seasoning to the chicken, and layer everything in a large skillet. Then you stick the skillet in the oven and leave it there until the chicken is fully cooked. So easy, isn’t it? This quick and yummy recipe is from Anne of Apron Strings.
1 large yellow onion, sliced
1/2 cup chicken or vegetable stock
2 sweet potatoes (long and thin ones, for best slices)
1/2 tablespoon olive oil
2 tablespoons fresh rosemary, minced
2 fresh sage leaves, chopped
1 teaspoon salt (divided)
1/2 teaspoon pepper (divided)
1 teaspoon garlic powder
8 chicken thighs and drumsticks (any combination, skin on)
Preheat oven to 425. Distribute the onion slices on the bottom of a large cast-iron skillet. Add the stock. Layer sweet potato slices on top and sprinkle with the olive oil, 1/2 the salt and and half the pepper. Sprinkle rosemary and sage over whole mixture. Mix remaining salt and pepper with the garlic powder, and rub into chicken. Place chicken over potatoes and onions.
Cook for approximately an hour, until chicken reaches 165 and skin is golden brown.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Apron Strings.