Bloody Mary Oven Fried Chicken Recipes

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OVEN FRIED CHICKEN II



Oven Fried Chicken II image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 10

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

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!

Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g

BLOODY MARY CHICKEN



Bloody Mary Chicken image

Make and share this Bloody Mary Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 8h25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/4 cup butter
1 small red onion, finely chopped
1/8 cup all-purpose flour
1 (14 1/2 ounce) can diced tomatoes with garlic
1/4 cup brown sugar
1/4 cup chopped celery
1 tablespoon steak sauce
1 liter bloody mary mix
hot cooked noodles

Steps:

  • Saute the chicken breasts in 2 tablespoons of the butter.
  • When golden brown, remove them to the crockpot.
  • Add the rest of the butter to the skillet and saute the onions and cook them until tender.
  • Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix.
  • When heated through, pour the sauce over the chicken breasts in the crockpot.
  • Cover and cook on LOW for 8 hours.
  • Serve Chicken and sauce over hot cooked noodles.

GRILLED BLOODY MARY CHICKEN



Grilled Bloody Mary Chicken image

I heard this recipe on Nigel Barden's recipe slot on BBC Radio 2's drive time show. He said it was from Charles Campion's Food from Fire - the real barbecue book. I have tweaked the marinade quite a bit - that part was fun, I just kept making Bloody Marys (and tasting them) til I got it perfect! While the directions below are for BBQ grilling, I have made this several times on the cooker grill and it is still delicious. I have also used the marinade with good effect for both pork and beef kebabs.

Provided by mrsfabicons

Categories     Chicken

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 10

50 ml dry sherry
75 ml vodka
330 ml V8 vegetable juice (or use plain tomato juice & increase the celery salt to 2tsp)
1 teaspoon horseradish sauce
1/2 teaspoon Tabasco sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon onion flakes
1 lemon, just the juice
12 chicken thighs, boneless

Steps:

  • Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
  • Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).
  • If cooking outdoors - Grill the chicken pieces over a gentle barbecue - that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.
  • Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.
  • Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
  • Rest the meat for 5 mins somewhere warm before eating.
  • You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW



Oven Fried Chicken with Spicy Honey and Slaw image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2.2 pounds chicken breast, thighs or drumsticks (1 kilogram)
1 1/2 teaspoons kosher salt, divided, plus more for sprinkling
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 egg
1/4 cup mayonnaise
1/4 cup buttermilk (60 milliliters)
1 to 2 teaspoons hot sauce
5 cups cornflakes, finely crushed
1/4 cup honey
2 teaspoons hot sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup apple cider vinegar (60 milliliters)
1 tablespoon lemon juice (15 milliliters)
2 teaspoons Dijon mustard
2 teaspoons honey (or spicy honey from above)
1/2 teaspoon celery salt, optional
2 tablespoons extra-virgin olive oil (30 milliliters)
1/4 red onion, very thinly sliced
1/2 cabbage head, such as savoy, red or Napa (about 6 cups sliced)
1 carrot
Kosher salt
Freshly ground black pepper

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.

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