BAKED FRIED CHICKEN RECIPES
CRISPY BAKED 'FRIED' CHICKEN RECIPE | CAT CORA | FOOD NETWORK
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
- Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
- Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
Nutrition Facts : Calories 520, FatContent 22 grams, SaturatedFatContent 6 grams, CholesterolContent 136 milligrams, SodiumContent 1040 milligrams, CarbohydrateContent 41 grams, FiberContent 1.5 grams, ProteinContent 40 grams
OVEN-BAKED CHICKEN RECIPE - BETTYCROCKER.COM
If you love takeout fried chicken, you’ll love this mess-free recipe that’s a crispy, oven-baked alternative. The secret to this baked chicken recipe is adding the chicken to a baking dish that’s already hot. This ensures the chicken starts cooking immediately and helps create a crispy, crackly skin that’s even better than your takeout favorite.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
- Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
- Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : Calories 350 , CarbohydrateContent 10 g, CholesterolContent 100 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 33 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 940 mg
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SOUTHERN FRIED CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
This is an incredible fried chicken recipe, one that I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer to do it properly, as well as for good temperature control, and this method is much friendlier for home cooking.
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine american
Calories 523 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine american
Calories 523 calories per serving
- To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
- Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
- After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
- When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
- Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
- Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
- In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
- Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
- Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
- Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
- Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
- Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
- Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
- Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.
See details
SOUTHERN FRIED CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
This is an incredible fried chicken recipe, one that I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer to do it properly, as well as for good temperature control, and this method is much friendlier for home cooking.
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine american
Calories 523 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine american
Calories 523 calories per serving
- To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
- Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
- After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
- When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
- Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
- Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
- In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
- Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
- Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
- Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
- Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
- Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
- Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
- Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.
See details
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