OVEN FRY RECIPE RECIPES

Name: Oven-Fried Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 35 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 chickens (3 pounds each), cut in 8 serving pieces; 1 quart buttermilk; 2 cups all-purpose flour; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; Vegetable oil or vegetable shortening

OVEN-FRIED CHICKEN RECIPE | INA GARTEN | FOOD NETWORK

Oven-Fried Chicken Recipe | Ina Garten | Food Network image

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

Total Time 155 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

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 BAKED STEAK FRIES RECIPE | FOOD NETWORK KITCHEN ...

Oven Baked Steak Fries Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Number Of Ingredients 4

Ingredients

4 Idaho potatoes, scrubbed clean and sliced into 1/2-inch thick slices
3 tablespoons vegetable oil
2 tablespoons butter
Salt and pepper

Steps:

In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.

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In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.

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Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
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Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving

1. Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
2. Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
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OVEN BAKED STEAK FRIES RECIPE - FOOD NETWORK

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Category main-dish

In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.

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1. Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
2. Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
3. Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
4. Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
5. Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
6. Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
7. Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
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12. Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.

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