Best Oven Baked Fried Chicken Recipes

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.

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.

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.

OVEN-BAKED FRIED CHICKEN

Steps:

• Place olive oil in a shallow bowl. In another shallow bowl, combine the Parmesan cheese, cornflake crumbs, flaxseed, seasoned salt and pepper. Dip chicken into oil, then coat with crumb mixture. , Arrange chicken in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 40-45 minutes or until chicken juices run clear.

(WEB EXCLUSIVE) ROUND 2 RECIPE: OVEN BAKED FRIED CHICKEN

Steps:

• In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes.
• Preheat oven to 350 degrees F.
• In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.

CHELI'S OVEN BAKED SOUTHERN "FRIED" CHICKEN

Steps:

• 1. Preheat the oven to 425 degrees. Season the chicken well on all sides with the seasoning mix. In one medium and 'open' bowl, beat the milk into the eggs. Add the hot sauce and beat again.
• 2. In a second medium 'open' bowl, mix the coating ingredients well.
• 3. Dip the seasoned chicken into the wash making sure that all of the chicken is well coated-then immediately move it to the coating bowl. Dredge the chicken and rotate it so that it is well covered. If desired, u may redip the piece in the wash and recoat for a thicker coating.
• 4. Bake uncovered for 30 minutes, then turn and bake for 15 more minutes. Enjoy!

(WEB EXCLUSIVE) ROUND 2 RECIPE: OVEN BAKED FRIED CHICKEN

Steps:

• Click here to see how she does it.
• In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes.
• Preheat oven to 350 degrees F.
• In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.