Best Cold Oven Chicken Recipes

JUICY OVEN BAKED CHICKEN BREAST

Juicy Oven Baked Chicken Breast image

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake Chicken Breast in the Oven.

Provided by Natalya Drozhzhin

Categories Easy

Time 25m

Number Of Ingredients 5

Ingredients

2 lb chicken breast ((about 4-6 pieces))
1 tsp paprika
1 tbsp garlic parsley salt
1 tbsp black pepper
2 tbsp oil (olive or avocado)

Steps:

Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Nutrition Facts : Calories 217 kcal, Carbohydrate 1 g, Protein 32 g, Fat 9 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 97 mg, Sodium 176 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving

JUICY ROASTED CHICKEN

Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories World Cuisine Recipes European German

Time 1h40m

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

OVEN-FRIED PICNIC CHICKEN

Oven-Fried Picnic Chicken image

Provided by Tracey Seaman

Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 cups well-shaken buttermilk
4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
Cooking oil spray
1 1/2 cups plain dried bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
Transportation tips:
If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

SIMPLE BAKED CHICKEN BREASTS

Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

Preheat convection oven to 400 degrees F (200 degrees C).
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

COLD FRIED CHICKEN

Cold Fried Chicken image

This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself. I don't know why she served it cold, not hot; I only know that I loved it, and do still. She served it with butter lettuce and buttermilk dressing, and it is very good that way. It is also very good with hot sauce.

Provided by Tamar Adler

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 cups buttermilk
1 1/2 tablespoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 pounds chicken thighs, bone in, skin on
1 1/2 cups flour
2 tablespoons plus 1 teaspoon ground turmeric
2 tablespoons plus 2 teaspoons kosher salt
1 1/2 tablespoons ground black pepper
Enough shortening or peanut oil to come 6 inches up a high-sided pot

Steps:

One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!