Best Oven Fried Chicken Paula Deen Recipes

Oven Fried Chicken from Paula Deen image

Provided by Scoutie

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups panko breadcrumbs
1 cup grated parmesan cheese
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
kosher salt & freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 lbs boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Steps:

Preheat oven to 400 degrees F.
Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
Place on prepared rack in pan.
Bake for 25 to 30 minutes, or until chicken is golden brown.

Oven-Fried Chicken (Paula Deen) image

Provided by Kittencalrecipezazz

Categories Chicken

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 9

2 whole chickens (3 pounds each cut into 8 pieces)
6 cups buttermilk (can use a little less)
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper (optional)
1 tablespoon kosher salt (use only kosher salt NOT table salt!)
3 teaspoons fresh ground black pepper
vegetable oil (for frying) or vegetable shortening (for frying)

Steps:

Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
Cover and refrigerate overnight.
In a large bowl combine the flour with kosher salt and black pepper.
Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
Remove the chicken from the oil and place each piece on a metal baking rack 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 at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.

Oven Fried Chicken by Paula Deen and Dr. Oz image

Provided by Susan Feliciano

Categories Chicken

Time 8h50m

Number Of Ingredients 12

MARINADE
1 c low fat buttermilk
2 tsp dijon-style mustard
1 tsp hot sauce (i use tabasco)
2 tsp paprika
2 tsp salt
1 tsp pepper
8 pieces skinless chicken, mixture of breast halves and thighs
BREADING
1 pinch salt
1/2 tsp pepper
1 c self-rising flour

Steps:

1. FOR THE MARINADE: In a large bowl, mix together the buttermilk, mustard, hot sauce, paprika, pepper, and salt. Put the chicken pieces in the marinade and stir and turn to coat all pieces. Transfer all to a heavy plastic bag or baking pan large enough to hold the pieces in one layer. Seal and marinate in the refrigerator for 2 - 8 hours.
2. FOR THE BREADING: Preheat the oven to 450°F. Line a large baking pan with aluminum foil, and place a rack over it. Place the flour, salt and pepper in a bag. Remove chicken pieces from marinade, place in the bag, and shake until coated.
3. TO BAKE: Place the chicken on the rack in the prepared baking pan, not overlapping. Bake for 40-50 minutes until the chicken is golden brown and the juices run clear.