Best Baked Fried Chicken Recipes

CRISPY BAKED 'FRIED' CHICKEN

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

BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
• Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
• Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
• Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
• Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

MOM'S BAKED FRIED CHICKEN AND GRAVY

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.

FOIL WRAPPED CHICKEN - BAKED OR FRIED

Steps:

• Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
• Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
• Cut paper or foil pieces into 6-inch squares.
• Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
• Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
• If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
• DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
• When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
• Drain on paper towels. Continue deep-frying the rest of the packets.
• Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
• OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

BAKED BBQ FRIED CHICKEN

Steps:

• In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
• Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
• Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

BAKED-UP FRIED CHICKEN, LOW FAT

Steps:

• . Preheat oven to 450F (230C).
• Line a rimmed baking sheet with foil and set a wire rack on top.
• Spray rack with cooking spray.
• In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
• Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
• Close top and gently shake to evenly mix.
• Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
• Close top and shake gently to evenly coat.
• Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
• Discard any remaining milk and flour mixtures.
• Using a brush, lightly dab oil as evenly as possible over coating on chicken.
• Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
• TIP:.
• If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.

KFC STYLE BAKED FRIED CHICKEN

Steps:

• Soak thawed chicken strips in a bowl of milk for 20-30 minutes.
• Preheat oven to 400 degrees.
• Mix dry ingredients in a gallon size Ziploc or large bowl.
• Melt butter and spread in bottom of 9x13 pan.
• Shake excess milk off chicken and completely coat with seasoning mix by either shaking in the Ziploc bag or dredging in bowl.
• Place on pan and cook for 20 minutes.
• Turn each piece of chicken and continue cooking for 20 more minutes or until cooked through.

CRUNCHY BAKED "FRIED" CHICKEN

Steps:

• Combine first 5 ingredients.
• Dip chicken pieces in milk.
• Then roll in cornmeal mixture.
• Place in a well greased 13x9 pan.
• Drizzle the butter over chicken.
• Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
• Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
• I use seasoned salt- about 3 Tbls.
• in a bowl of water big enough to hold chicken.
• Be sure to dry the chicken before using.

AMISH BAKED FRIED CHICKEN

Steps:

• Mix the beaten egg and milk together.
• Dip chicken parts in liquid.
• Stir together the salt,pepper and cracker crumbs.
• Dip chicken in dry mixture, using a spoon to cover well.
• Melt butter in a heavy cast iron skillet.
• Brown chicken well on both sides.
• Remove from stove top and place into the oven, cover with foil and bake at 325 degrees for 30 minutes.
• Uncover and continue baking for an aditional 30 minutes.

CRUNCHY PARMESAN BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 375°F. Mix flour and seasonings in shallow dish. Add chicken; toss to coat. Beat egg and water in separate shallow dish. Mix cheese and corn flakes in third shallow dish.
• Dip chicken in egg mixture, then in cheese mixture, turning over to evenly coat both sides. Place in 13x9-inch baking dish; drizzle with butter.
• Bake 1 hour or until chicken is cooked through (180°F).

CRISPY OVEN BAKED/FRIED CHICKEN

Steps:

• 1. Please note I used 5 large chicken legs, & 5 boneless chicken thighs, but use what ever you like. Assemble 4 dishes side by side, plus a jelly roll size pan with a baking rack over it, or one that will fit inside pan. Spray LIBERALLY WITH COOKING SPRAY to prevent chicken from sticking to rack.Preheat oven to 425 degrees F.
• 2. In FIRST DISH have your moist chicken pieces. In SECOND DISH add flour. In THIRD DISH add 3 large eggs with water& beat well Combine crushed onion rings panko Bread crumbs, paprika, Old Bay Seasoning, parmesan cheese, black pepper & salt if desired, pour into a zip lock reclosable bag. Shake to combine all ingredients, and then pour about HALF into FOURTH DISH as needed. So if there is some left over, you can keep in freezer till next time, & it has not been contaminated with the chicken.
• 3. DIPPING METHOD: Dip moist chicken pieces into flour, then cover with beaten egg, then place in crushed panko mixture coating all sides, by pressing firmly. Then place on baking rack evenly spaced apart to allow heat to circulate in preheated 425 F oven. Spray pieces lightly with non stick cooking spray. Bake for 35 to 45 minutes for BONE IN CHICKEN, OR TILL JUICES RUN CLEAR, AND INTERNAL TEMPERATURE REACHES 165-170 DEGREES F.
• 4. Note: Chicken gets very crispy on all sides when placed on a baking rack, than it would if they were lying directly on pan. I posted this recipe especially for Miss Marcy.If using both bone in & boneless pieces, bake the bone in pieces for 25 minutes first, BEFORE ADDING THE BONELESS.After the 25 minutes has elapsed place the breaded boneless pieces on rack & continue to bake for an additional 20 to 25 minutes more.

RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)

Steps:

• Slice the chicken breasts into about 3/4-inch strips (or as desired).
• In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
• Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
• Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
• Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
• For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
• Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
• Place the strips into the flour mixture mixture and toss to coat completely.
• Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
• Heat oil in a large heavy skillet to 375 degrees F.
• Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
• Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
• TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.

ORANGE CHICKEN - CHINESE TAKEOUT STYLE, QUICK, EASY & BAKED, NOT FRIED.

Steps:

• Heat a cookie sheet in the oven at 425 degrees F. This speeds up the cooking time later.
• Cut the chicken into about 2-bite pieces and season them lightly with salt and pepper
• Sift together the flour, salt, pepper, powdered ginger and five spice powder.
• Whisk together the egg and water to make an egg wash.
• Dredge the chicken pieces into the flour dredge to coat them, then dip the pieces into the egg wash and back into the flour and spice dredge again.
• Working quickly, retrieve the cookie sheet from the oven and lightly brush the entire bottom with the oil. Add the coated chicken pieces to the pan but don't crowd them together. They should not be touching. Lightly drizzle a little more oil over the chicken pieces. A spray bottle works well for this too.
• Pop the chicken into the oven for 8 minutes. Take the pan out and turn the chicken pieces over before putting them back into the oven for another 7-8 minutes. Cut one open to see that they are fully cooked. This should be plenty of time at that temperature.
• Toss the cooked chicken pieces wight he sauce and serve over steamed rice or Chinese noodles.
• Garnish with toasted sesame seeds and chopped green onions if you like.
• In a small saucepan over medium heat, quickly sauté the garlic in the peanut oil for only a minute or so.
• Add all of the remaining ingredients to the pot, except the cornstarch and water.
• Bring the sauce to a slow simmer for 5 minutes.
• Stir the cornstarch into the water and immediately add it to the sauce stirring constantly. Simmer for only another minute, stirring constantly before serving.

BAKED CHICKEN WITH FRENCH FRIED ONIONS

Steps:

• Grease your pan and preheat your oven to 325-350 degrees Fahrenheit.
• Place the chicken breasts side by side in pan to fit.
• Cover the chicken breasts with the cream of mushroom soup.
• Completely cover this with fried onions.
• Bake until chicken completely cooked.

OVEN-BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
• Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
• Bake 30 minutes, until golden brown and cooked through. Serve with peas.

ASIAN BAKED FRIED CHICKEN THIGHS

Steps:

• Rinse the chicken and pat dry with paper towels.
• Combine in a plastic bag: sake, soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken, cover, and refrigerate for at least 2 hours.
• Preheat oven to 375°.
• Spray a half baking pan with nonstick spray.
• Place panko bread crumbs in a large bowl, season with salt and pepper, and stir well to combine.
• Take chicken pieces from bag and roll and press them in the seasoned panko. Place the breaded chicken on the baking pan dish in a single layer.
• Bake for 30 minutes, turn the pieces over, and bake for 30 minute more or until cooked through.
• While chicken is baking, make the sauce:
• Whisk hoisin, chili sauce, vinegar, and 2 tablespoons soy sauce together. Place chicken in a single layer on a platter or on individual plates and drizzle with sauce and scatter over the crushed peanuts and remaining scallions.

FRIED CHICKEN BAKED IN DILL PICKLE JUICE

Steps:

• Dip pieces of chicken in milk and then into the flour mixture.
• In a frying pan, cook chicken in oil to brown the crust. Drain on paper towels.
• Place pieces in a (9x13 inch) pan or glass casserole dish.
• Pour dill pickle juice half way up chicken.
• Cover with foil and bake 350° for 1 1/2 hours, basting occasionally (Turn chicken over after 65-70 minutes and continue cooking, uncovered).
• The juice will be absorbed and the chicken is great cold.

BAKED CHICKEN FRIED PORK CHOPS

Steps:

• heat oven to 400...put foil into a med cookie sheet, spray your choice of oil onto foil.set aside until pork chops are on cookie sheet and ready to go in oven.
• put all dry ingredients into a gallon size ziploc, shake them all together til well blended.
• put 2 pork chops at a time into the ziploc mixture and shake til pork chops are well coated, then put the pork chops onto the cookie sheet spray a bit of your choice of oil over the pork chops before placing into the oven. Bake at 400 for 25 mins or until crust is crispy and golden.

OVEN-BAKED "FRIED" CHICKEN

Steps:

• Coat a large baking sheet with cooking spray.
• In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
• Brush each chicken breast with Dijon mustard.
• Add chicken to oat mixture with tongs and turn to coat both sides.
• Transfer chicken to prepared baking sheet and spray with cooking spray.
• Bake 30 minutes, At 400 degrees, until golden brown and cooked through.

BAKED FRIED CHICKEN WITH PAN GRAVY

Steps:

• To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
• Set oven to 400 degrees.
• Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
• Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
• Reserve 2 heaping tablespoons of flour mixture; set aside.
• Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
• Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
• Remove the chicken; set aside in a warm place.
• For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
• In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
• Whisk the milk mixture into the onion/mushroom mixture.
• If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
• Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
• Serve the gravy with the chicken.