Bloodymaryovenfriedchicken Recipes

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SOUTHERN OVEN FRIED CHICKEN



Southern Oven Fried Chicken image

There's nothing better than classic, crispy, oven-fried Southern-style chicken. This recipe is so easy, you'll want to make it all the time!

Provided by I Heart Recipes

Categories     Main Dish

Time 55m

Number Of Ingredients 11

2 lbs chicken
1/4 cup hot sauce
1 medium egg
1 cup all purpose flour
3/4 cup plain bread crumbs
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt
1 tsp ground black pepper
1 1/2 tsp poultry seasoning
Vegetable oil to spritz the chicken (I used peanut oil)

Steps:

  • Preheat the oven to 400 F.
  • Make sure that the chicken is nice and clean, then set to the side.
  • Next, combine the hot sauce and egg in a bowl. Mix until well combined.
  • Pour the hot sauce and egg mixture all over the chicken, and make sure that the chicken is nicely coated.
  • Now combine the flour, bread crumbs, seasoning salt, black pepper, onion powder, garlic powder, and poultry seasoning. Mix until well combined.
  • Once the flour and seasonings are well combined, coat all of the pieces of chicken.
  • Now grab a cookie sheet or sheet pan and cooling rack. Place the cooling rack on top of the cookie sheet.
  • Spray the rack with with vegetable oil, then place the chicken on top of the rack.
  • Spray each piece of chicken with oil until it's well coated. Make sure to get both sides.
  • Place the chicken in the oven, and bake for 35-40 minutes, or until it's golden brown and cooked throughout!
  • Serve and enjoy!

THE KITCHEN MAGPIE'S CRISPY OVEN FRIED CHICKEN



The Kitchen Magpie's Crispy Oven Fried Chicken image

The Kitchen Magpie's Crispy Oven Fried Chicken - find out the secret to the most amazing oven fried chicken you will ever eat! Just look at that crispy skin! No crazy batter, either!

Provided by Karlynn Johnston

Categories     Dinner

Time 1h30m

Number Of Ingredients 8

1 1/3 cups of flour
1 tablespoon garlic powder
2 tablespoons seasoning salt
1 teaspoon paprika
1 teaspoon pepper
2 or 3 eggs
1/3 cup of margarine or butter
one chicken (cut into 8 pieces (2 drumsticks, 2 thighs and the breasts cut into 4))

Steps:

  • In a medium sized bowl, whisk the dry ingredients together.
  • Grease a baking sheet really well and set aside.
  • Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
  • First, dip your chicken into the flour mixture and cover it completely.
  • Then go to the egg mixture, and cover it again completely, this time with egg.
  • Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
  • Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
  • After the 30 minutes, melt the margarine and pour over the chicken pieces.
  • Preheat the oven to 400°F.
  • Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
  • Remove and serve!

Nutrition Facts : Calories 165 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 1538 mg, ServingSize 1 serving

CRISPY OVEN FRIED CHICKEN



Crispy Oven Fried Chicken image

Everyone will love this crispy oven fried chicken recipe - it's so simple to make but so full of flavor! We love to serve it with potato wedges or mac and cheese, or add your family's favorite sides for an all-around comforting meal.

Provided by Nora from Savory Nothings

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 large egg
1/3 cup buttermilk (OR regular milk; see notes)
1 cup all purpose flour
4 tablespoons plain breadcrumbs (Panko or Italian seasoned work as well)
1 teaspoon baking powder
1/2 tablespoon salt
2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground pepper
2 pounds skinless, boneless chicken breast (cut into strips (I do 2-3 per breast))
1/4 cup butter (or more as needed)

Steps:

  • Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
  • Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
  • Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well - press the breading well on the chicken to make it stick.
  • Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray - leave enough space in between, I usually bake it in two batches.
  • Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

Nutrition Facts : ServingSize 1 serving, Calories 436 kcal, Carbohydrate 21 g, Protein 52 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 181 mg, Sodium 836 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

BLOODY MARY CHICKEN



Bloody Mary Chicken image

...minus the vodka! Great as a dish all by itself, but also goes well with rice, crusty bread (slice up bread and top with this and put in mouth), or mashed potatoes. Good when you make it, and if you have the time, let it sit for a while on the stove, and then it tastes even better... Healthy dish on its own... make it...

Provided by Monica H

Categories     Chicken

Time 20m

Number Of Ingredients 14

2 boneless, skinless chicken breasts, choped small (or one very large bone-in chicken breast)
1/4 c flour
1 Tbsp parmesan cheese
3 Tbsp salt, divided
4 Tbsp pepper, divided
2 tomatoes, diced
2 celery, diced
handful of chopped olives (black or green) (reserve a bit for garnish)
2 Tbsp lemon juice
4 Tbsp olive oil, divided
1 tsp cayenne pepper
1 1/4 Tbsp celery salt
1 Tbsp worcestershire sauce
1 Tbsp horseradish sauce (i used helluvagood), for garnish

Steps:

  • 1. Heat 2 Tbsp olive oil in one pan, and 2 Tbsp olive oil in another.
  • 2. Season flour with 1 Tbsp salt, 1 Tbsp pepper and the parmesan cheese. Lightly dredge chicken through flour, shake off excess, and drop into one of the pans.
  • 3. Dice tomatoes, celery and olives (remember reserve some olives for garnish). Drop in other hot pan. Add the rest of the salt, pepper, cayanne, celery salt, worcestershire and lemon juice. Set to medium heat. Stir occasionally.
  • 4. At the same time, stir your chicken; chicken is done when browned and no longer pink in center.
  • 5. When tomato mix has been sauteeing for about 15 minutes (done when tender). Add chicken to tomato pan, stir and cover for 1-2 minutes.
  • 6. Spoon bloody mary chicken into serving dish and top that with horseradish and chopped olives. (I like to add another extra dash of celery salt to the top before I put my dollop of horseradish on). Good with rice, crusty bread on the side, or some mashed potatoes, or just by itself for a quick meal! Enjoy!

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.

BLOODY MARY CHICKEN (CROCK POT)



Bloody Mary Chicken (Crock Pot) image

Make and share this Bloody Mary Chicken (Crock Pot) recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken Breast

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 2

4 boneless skinless chicken breasts
1 (32 ounce) bottle bloody mary mix

Steps:

  • Place chicken in crock pot.
  • Pour mix over and cook on low for 8 hours.
  • Serve with rice or noodles.

Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2

BLOODY MARY CHICKEN WITH A KICK



Bloody Mary Chicken With a Kick image

This is a slow cooker recipe that is incredibly easy to throw together. The taste and moistness of the chicken is delectable!! 'Bon appetite.'

Provided by marlaina

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
4 stalks celery, chopped
2 tablespoons steak sauce (such as A1®)
1 small lemon, juiced
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon brown sugar
1 teaspoon prepared horseradish
¾ teaspoon celery salt
1 (8 ounce) bottle blue cheese dressing

Steps:

  • Place chicken breasts into a slow cooker.
  • Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
  • Cook on Low for 8 hours.

Nutrition Facts : Calories 529.5 calories, Carbohydrate 23.3 g, Cholesterol 79.5 mg, Fat 34.3 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 6.3 g, Sodium 1969.9 mg, Sugar 16.1 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.

SLOW COOKER BLOODY MARY CHICKEN



Slow Cooker Bloody Mary Chicken image

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

Provided by lauralie41

Categories     Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 5

4 skinless chicken breasts
1 (33 7/8 ounce) bottle bloody mary mix (extra spicy okay)
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrot, chopped

Steps:

  • Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
  • Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.

Nutrition Facts : Calories 285.6, Fat 6.2, SaturatedFat 1.4, Cholesterol 151, Sodium 295.7, Carbohydrate 3.8, Fiber 1, Sugar 1.8, Protein 50.6

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