Fried Bake Recipes

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).

TRINIDAD FRIED BAKE RECIPE

Steps:

• In a large bowl, add flour, salt, sugar and baking powder. Rub in butter (if using). Mix well.
• While gradually adding water, knead to make a very soft, smooth dough, about 3 minutes--not too long. Do not fold over and please try to use ALL the water called for in the recipe. It's better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.
• Form into a large ball(or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. You can refrigerate for several hours or overnight. This helps to create a fluffier result.
• Divide dough into small "golf" balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. If you roll it out too thin, your bakes will be stiff and hard. (See other option below-"How to make triangles").
• Pour oil into a frying pan on medium heat.
• Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Continuously pour oil on bakes to help it to rise. Always flip bakes as soon as it puffs up and has a golden color. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Overcooking will also make the bakes stiff.

BAKED "FRIED" RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

OVEN BAKED SWEET POTATO FRIES

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

BAKED FRENCH FRIES I

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut potato into thick wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil-spice mixture and place on a baking sheet.
• Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.

FRENCH-FRY BAKE

Steps:

• Preheat oven to 375°. In a Dutch oven, heat butter over medium heat. Add onion and green pepper; cook and stir until tender, 3-4 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in carrot, 1/2 cup cheese, pimientos, salt and pepper until cheese is melted. Remove from heat. Place french-fried potatoes in a greased 13x9-in. baking dish; pour sauce over top. Bake, uncovered, until bubbly, 30 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 3-5 minutes longer.

SOUTHERN-FRIED BAKED STEAK

Steps:

• Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour. , In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer.

EMERGENCY "DUMP 'N BAKE" FRIED RICE

Steps:

• Preheat oven to 200°C / 390°F (180°C fan).
• Mix ingredients in baking dish: Place all Baked Fried Rice ingredients except bacon in a baking dish (~22 x 32cm / 9 x 13"). Stir, then spread rice evenly across pan.
• Top with bacon: Scatter bacon across surface.
• Bake covered 40 min: Cover with foil. Bake 40 minutes.
• Bake uncovered 15 min: Remove foil. Bake uncovered 15 minutes - this will colour the bacon. Liquid should be absorbed, rice should be cooked (but will seem wet, will absorb and soften while resting).
• Rest 10 min: Cover loosely with foil, stand for 10 minutes.
• Fluff: Add green onion and sesame oil. Fluff rice with fork, marvel at how perfectly cooked the rice grains are. Serve!

FRIED BAKES OR FLOATS

Steps:

• Using a sieve over a large bowl, sift together flour, baking powder, sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When dough is soft, but not sticky, transfer it to a lightly floured work surface.
• Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes.
• Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more.
• Using a rolling pin, roll each dough ball into a 4-inch disk
• Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Serve with Trinidadian dal, rice, and bhaji, or your favorite stew or casserole.