Oven Fried Chicken Cooking Light Recipes

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OVEN FRIED CHICKEN



Oven Fried Chicken image

All the flavors of the deep fried chicken without all the extra fat and oily mess. These chicken thighs are coated with a seasoned Panko and baked until golden brown and perfectly crisp!

Provided by Jaclyn

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

2 cups Panko bread crumbs
2 Tbsp olive oil
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
3 large egg whites
8 (5 - 6 oz each) bone-in, skinless chicken thighs, (visible excess fat trimmed)

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.

Nutrition Facts : Calories 282 kcal, Carbohydrate 11 g, Protein 22 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 219 mg, Sugar 1 g, ServingSize 1 serving

LIGHT AND CRISPY FRIED CHICKEN



Light and Crispy Fried Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 9

2 cups buttermilk
1 tablespoon hot sauce
Salt and freshly ground black pepper
1 whole (3 1/2 to 4 pound) chicken, cut into parts
4 cups canola oil
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper

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.

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

LIGHT OVEN-FRIED CHICKEN



Light Oven-Fried Chicken image

Tarragon, ginger and cayenne pepper season the cornmeal coating that Daucia Brooks of Westmoreland, Tennessee uses on her golden "fried" chicken. The moist meat and crunchy coating are sure to make this homey entree in a mealtime mainstay at you house, too.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup cornmeal
1/2 cup dry bread crumbs
1 teaspoon dried tarragon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 large egg whites
2 tablespoons fat-free milk
1/2 cup all-purpose flour
6 bone-in chicken breast halves (6 ounces each)
Refrigerated butter-flavored spray

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.

Nutrition Facts : Calories 248 calories, Fat 2g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 375mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

COOKING LIGHT OVEN FRIED CHICKEN



COOKING LIGHT OVEN FRIED CHICKEN image

Yield 4

Number Of Ingredients 12

1 cup low-fat buttermilk $
2 large egg whites, beaten $
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound) $
2 chicken thighs, skinned (about 1/2 pound) $
2 chicken drumsticks, skinned (about 1/2 pound) $
2 tablespoons canola oil
Cooking spray

Steps:

  • Preheat oven to 425°. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

OVEN FRIED CHICKEN



Oven Fried Chicken image

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Provided by Ellie Krieger

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Steps:

  • Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
  • Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
  • In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
  • One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
  • Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 10

Cooking spray, for rack
1 1/3 cups rice-corn crispy cereal (recommended: Crispex)
2 1/4 cups melba toast or bagel chips
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces (about 6 ounces each)*

Steps:

  • 1. Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Coat the rack generously with cooking spray.
  • 2. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon resealable plastic bag. Add the oil, 2 teaspoons salt, 1/2 teaspoon pepper, cayenne, and paprika and toss to mix thoroughly.
  • 3. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add the chicken to the mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack.
  • 4. Mist the chicken pieces evenly with cooking spray. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature.

Nutrition Facts : Calories 402, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 86 milligrams, Sodium 1127 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 33 grams

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 6

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole 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).

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g

OVEN-FRIED CHICKEN (COOKING LIGHT )



Oven-Fried Chicken (Cooking Light ) image

Make and share this Oven-Fried Chicken (Cooking Light ) recipe from Food.com.

Provided by Chef by Chance

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup low-fat buttermilk
2 egg whites, beaten
1 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon black pepper
2 skinless chicken breast halves
2 skinless chicken thighs
2 skinless chicken drumsticks
2 tablespoons canola oil
cooking spray

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 PARMESAN (COOKING LIGHT)



Oven-Fried Chicken Parmesan (Cooking Light) image

Make and share this Oven-Fried Chicken Parmesan (Cooking Light) recipe from Food.com.

Provided by Chef by Chance

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko breadcrumbs
4 (6 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil, divided
cooking spray
1/2 cup tomato-basil pasta sauce
1/2 cup parmigiano-reggiano cheese, grated
3/4 cup part-skim mozzarella cheese, shredded

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.

Nutrition Facts : Calories 536.8, Fat 20.3, SaturatedFat 7.9, Cholesterol 133.1, Sodium 1015, Carbohydrate 25.8, Fiber 1.3, Sugar 4.7, Protein 59.3

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