Best Oven Fried Chicken With Spicy Honey And Slaw Recipes

OVEN-FRIED CHICKEN

Oven-Fried Chicken 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

Time 10h55m

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.

HOT HONEY CHICKEN

Hot Honey Chicken image

Hot honey chicken is the best chicken recipe around. The super crispy, oven-fried chicken is finished in sweet and spicy honey to make it unbelievably delicious. You will love it!

Provided by Kristen Stevens

Categories Dinner

Time 1h5m

Number Of Ingredients 11

Ingredients

8 boneless, skinless chicken thighs
1 cup buttermilk (can be light)
2 teaspoons sea salt (divided)
Spray oil
3 cup panko (gluten-free if needed)
½ cup whole wheat flour (gluten-free if needed)
1 tablespoon paprika
1 tablespoon Italian seasoning
½ cup honey
1 tablespoon chili flakes
1 teaspoon hot sauce

Steps:

Put the chicken thighs into a large bowl. Add the buttermilk and 1 teaspoon of sea salt and mix well. Put the bowl into your fridge for at least 20 minutes (or up to 8 hours.)
Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it generously with spray oil.
In a shallow bowl, mix the panko, flour, paprika, Italian seasoning, and the remaining teaspoon of salt.
Working with one piece of chicken at a time, dip it into the panko mixture and make sure that it is well-coated. Put the chicken on the baking sheet then continue to coat the rest.
Spray the tops of the chicken with oil then put them into your oven and bake for 30 minutes, or until they are crispy and golden.
While the chicken bakes, make the honey. In a small pan, warm the honey, chili flakes, and hot sauce over medium heat. Once the honey starts to bubble a little, remove the pan from the heat. Let it infuse for 5 minutes then strain the honey through a fine-mesh sieve.
When the chicken has finished cooking, drizzle it with the hot honey and serve immediately.

Nutrition Facts : ServingSize 1 hot honey chicken thigh, Calories 279 kcal, Carbohydrate 32 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 108 mg, Sodium 826 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 3 g

BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN

Best Ever Spicy Oven-Fried Chicken - Southern image

I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat.

Provided by Mrs Goodall

Categories Chicken

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 cups buttermilk
1/4 cup extra virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, sliced
12 chicken pieces, with skin and bones (breasts, thighs and drumsticks)
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated parmesan cheese
1/4 cup flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons butter, melted

Steps:

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
Place racks on 2 large rimmed baking sheets.
Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
Arrange chicken, skin side up, on racks on baking sheets.
Let stand 30 minutes.
Preheat oven to 425°F Drizzle butter over chicken.
Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
Serve warm or at room temperature.