Light 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!

LIGHT AND CRISPY FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
• In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
• Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
• Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.

LIGHT OVEN-FRIED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another shallow bowl, combine egg whites and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in the egg white mixture, then roll in cornmeal mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 40 minutes. Spritz with butter-flavored spray. Bake 10-15 minutes longer or until chicken is golden brown and crispy and juices run clear.

OVEN-FRIED CHICKEN (COOKING LIGHT )

Steps:

• Preheat oven to 425.
• Prepare the baking sheet by covering it with parchment paper.
• Whisk together the buttermilk and egg whites.
• In a shallow dish, combine the flour, cornmeal, 1/2 tsp salt, black & red peppers.
• Sprinkle the remaining 1/2 tsp salt on the chicken. Dip chicken in the buttermilk mixture, then the flour mixture.
• Over medium-high heat, heat oil in a large nonstick skillet. Brown the chicken pieces (2-4 minutes each side).
• Place chicken on baking sheet and lightly spray the chicken.
• Bake for 30 minutes or until done.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 400 degrees F. Place a large wire rack over an 18 by 13-inch baking sheet, spray wire rack with non-stick cooking spray.
• Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten.
• Add paprika, thyme, garlic powder, cayenne pepper and season with salt and pepper to taste then toss.
• In a separate shallow mixing bowl, whisk together egg whites, salt and pepper until slightly frothy.
• Working with one pieces of chicken at a time, dip both sides of chicken in egg white then transfer to Panko mixture and dredge both sides in mixture while pressing crumbs to adhere, sprinkle some crumbs over top as well and press.
• Transfer to prepared wire rack spacing evenly apart.
• Bake in preheated oven until golden brown and cooked through (center of thickest portion should register 165ºF on an instant read thermometer), about 50 minutes. Serve warm.

OVEN-FRIED CHICKEN PARMESAN (COOKING LIGHT)

Steps:

• Preheat oven to 450°.
• Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat with remaining chicken.
• Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes.
• Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella.
• Bake 6 minutes or until chicken is done.

OVEN-FRIED CHICKEN

Steps:

• For the marinade:
• In a small bowl, mix together the buttermilk, yogurt, mustard, hot sauce, tarragon, paprika and salt. Put the chicken in a heavy re-sealable plastic bag or a baking pan large enough to hold the pieces in one layer and pour the buttermilk over it. Seal the bag or cover the pan with plastic wrap and marinate in the refrigerator for about 8 hours.
• For the breading:
• Preheat the oven to 450º.
• Grease a baking pan large enough to hold the chicken pieces in 1 layer.
• Place the flour and oatmeal in a brown paper bag. One piece at a time, place the chicken in the bag and shake until coated. Place the pieces skin side down in the prepared baking dish. Continue until all the pieces are covered in the flour mixture. Bake for 40 to 45 minutes, turning once, until the chicken is golden brown.