Best Spiced Up Oven Fried Chicken Recipes

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN

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.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

SPICY OVEN-FRIED CHICKEN

Steps:

• In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
• Add in the chicken pieces and turn to coat thoroughly with the mixture.
• Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
• Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
• In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
• Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
• Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
• Arrange the chicken on the rack that is on the baking sheet (skin side up).
• Let stand for around 30 minutes.
• Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
• Drizzle the melted butter on top of the chicken pieces.
• Bake until crisp and golden brown about 45-50 minutes.

OVEN-FRIED CHICKEN

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
• Coat the chicken in flour, then egg, and finally seasoned Panko.
• Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
• Place each coated piece of chicken skin side down in the butter.
• Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
• Enjoy!

SPICED UP, OVEN-FRIED CHICKEN

Steps:

• 1. Preheat the oven to 350°F. Line two baking sheets with aluminum foil or spray with nonstick cooking spray.
• 2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
• 3. Lightly beat eggs with the milk in a bowl.
• 4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces.
• 5. Bake, in batches, for 1 hour or until golden brown and cooked through.
• 6. To serve, arrange the chicken on a large platter and sprinkle with parsley.