Oven Fried Chicken By Paula Deen And Dr Oz Recipes

CRISPY OVEN-FRIED CHICKEN

Steps:

• 1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
• 2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.
• 3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.

OVEN FRIED CHICKEN BY PAULA DEEN AND DR. OZ

Steps:

• 1. FOR THE MARINADE: In a large bowl, mix together the buttermilk, mustard, hot sauce, paprika, pepper, and salt. Put the chicken pieces in the marinade and stir and turn to coat all pieces. Transfer all to a heavy plastic bag or baking pan large enough to hold the pieces in one layer. Seal and marinate in the refrigerator for 2 - 8 hours.
• 2. FOR THE BREADING: Preheat the oven to 450°F. Line a large baking pan with aluminum foil, and place a rack over it. Place the flour, salt and pepper in a bag. Remove chicken pieces from marinade, place in the bag, and shake until coated.
• 3. TO BAKE: Place the chicken on the rack in the prepared baking pan, not overlapping. Bake for 40-50 minutes until the chicken is golden brown and the juices run clear.

OVEN-FRIED CHICKEN (PAULA DEEN)

Steps:

• Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
• Cover and refrigerate overnight.
• In a large bowl combine the flour with kosher salt and black pepper.
• Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
• Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
• Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
• Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
• Remove the chicken from the oil and place each piece on a metal baking rack on a sheet pan.
• Allow the oil to return to 360 degrees F before frying the next batch.
• When all the chicken is fried bake at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.

OVEN FRIED CHICKEN FROM PAULA DEEN

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
• In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
• In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
• Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
• Place on prepared rack in pan.
• Bake for 25 to 30 minutes, or until chicken is golden brown.

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.