FRIED CHICKEN RECIPE BAKED RECIPES

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CRISPY BAKED 'FRIED' CHICKEN RECIPE | CAT CORA | FOOD NETWO…



Crispy Baked 'Fried' Chicken Recipe | Cat Cora | Food Netwo… image

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

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Serving suggestion: Easy Greens, recipe follows

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

CRISP OVEN-FRIED CHICKEN RECIPE - PILLSBURY.COM



Crisp Oven-Fried Chicken Recipe - Pillsbury.com image

Make fried chicken the easy way—in your oven! A surprise ingredient adds some seriously fantastic flavor and crunch to this easy oven-fried chicken recipe without all of the fuss (and fat) that comes with deep frying. Oh, and did we mention it preps in just 15 minutes? With a crispy oven fried chicken recipe this simple, there’s no excuse to go the drive-thru anymore. Try this recipe once, and you’ll agree!

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 9

1 1/2 cups mashed potato flakes
1 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup butter, melted
1 tablespoon water
1 egg
1 (3 to 3 1/2-lb.) frying chicken, skin removed if desired

Steps:

  • Heat oven to 400°F. Spray 13x9-inch pan lightly with nonstick cooking spray.
  • In large bowl, combine potato flakes, seasoned salt, paprika, garlic powder and pepper. Add margarine; mix well. In medium bowl, combine egg and water; beat well.
  • Dip chicken pieces in egg mixture; thorougly coat all sides with potato flake mixture. Place chicken, skin side up, in sprayed pan.
  • Bake uncovered at 400°F. for 55 to 60 minutes or until chicken is fork tender and juices run clear.

Nutrition Facts : Calories 440 , CarbohydrateContent 15 g, CholesterolContent 200 mg, FatContent 4 , FiberContent 1 g, ProteinContent 42 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 0 g, TransFatContent 1 g

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