Oven Fried Chicken With Tabasco Garlic Marinade Recipes

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CRISPY OVEN FRIED CHICKEN FROM TABASCO



Crispy Oven Fried Chicken from Tabasco image

Found this wonderful recipe on TABASCO's website and it has been a favorite in our family since. You can make it as spicy as you wish.

Provided by NW Cajun Foodie

Categories     Poultry

Time 1h5m

Yield 4-6 pieces, 4 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon original Tabasco sauce
1/2 teaspoon onion powder
4 cups corn flakes
1/4 cup parsley, chopped
4 boneless skinless chicken breasts

Steps:

  • Preheat oven to 375 degrees.
  • In a small bowl combine mayonnaise, TABASCO sauce and onion powder. Stir well until blended.
  • Place cereal in a resealable plastic bag and seal. Finely crush with hands or rolling pin. Add parsley.
  • Cover chicken pieces with mayonnaise mixture. Add chicken, a piece at a time, to cornflake mixture and shake to coat well.
  • Place on a baking sheet that has been sprayed with Pam. Lightly mist top of chicken with Pam.
  • Bake 45 minutes or until chicken is crisp, tender and no longer pink inside.

Nutrition Facts : Calories 462.8, Fat 21.3, SaturatedFat 3.3, Cholesterol 83.7, Sodium 721.4, Carbohydrate 38.9, Fiber 0.9, Sugar 6.8, Protein 29.8

PERFECT FRIED CHICKEN



Perfect Fried Chicken image

Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons coarse salt
1/3 cup hot sauce, such as Tabasco (optional)
2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
3 cups all-purpose flour
1 tablespoon freshly ground pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons baking powder
2 pounds vegetable shortening
6 tablespoons bacon drippings, (optional)

Steps:

  • Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
  • Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
  • One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
  • Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
  • Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
  • Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).

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