Oven Fried Orange Chicken Recipes

ORANGE CHICKEN

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

BAKED ORANGE CHICKEN (AIR FRYER OR OVEN)

Steps:

• Preheat the air fryer to 400°F.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
• Arrange a portion of the chicken pieces in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
• Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.
• Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
• Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
• Remove the chicken pieces from the oven or air fryer and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.

OVEN-FRIED ORANGE ROUGHY

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Move oven rack to position slightly above middle of oven. Generously grease a 13x9-inch baking dish.
• Mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl. Pour milk into a separate bowl.
• Dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded orange roughy into prepared baking dish in a single layer while breading the rest. Drizzle butter over the breaded fish pieces.
• Bake in preheated oven until fish flakes easily with fork, about 10 minutes.

SOUTHERN OVEN-FRIED CHICKEN

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• In a pie plate or a wide, shallow bowl, combine the flour, paprika, salt, and pepper.
• Place the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time and shake gently to coat.
• Put 1/3 cup butter in a shallow baking pan; place it in the hot oven. When the butter has melted, arrange the chicken in the pan in a single layer, skin-side down.
• Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165 F on a food thermometer).

OVEN BAKED ORANGE CHICKEN

Steps:

• Heat over to 375.
• Put chicken in a bowl and pour melted butter over chicken, set aside.
• In another bowl, combine thawed orange juice with honey, set aside.
• In another bowl, combine flour, bread crumbs and seasonings.
• Roll chicken in orange mix then in flour mix. Place chicken in GREASED baking pan.
• Drizzle any left over butter and orange mix over chicken.
• Bake for 45 - 50 minutes. Check after 30 minutes, the honey does tend to burn. I usually just lower the oven temp a bit.

OVEN-FRIED ORANGE CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray and set aside.
• Using 2 pie plates, add the beaten eggs to one and toss the panko and flour in the other. Dredge each chicken piece in the egg and then in the panko mixture and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
• Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
• In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.

CRISPY SPICY ORANGE CHICKEN

Steps:

• Let's make the SAUCE. In a heavy saucepan over medium heat, put the coconut oil and garlic and saute for about 3-5 minutes. Add the ginger, orange juice, syrup, honey, salt and pepper and blend. Increase heat to medium high and bring to a boil for about 10 minutes.
• Reduce heat to medium to have a simmering boil. Cook about 18-20 minutes stirring occasionally. Sauce will thicken. Turn off heat and let sauce sit until ready to use on chicken.
• Now for the CHICKEN. You want to 'set up' your 'assembly line' for the chicken.
• First, clean the chicken. Pat it dry with paper towels. Put the buttermilk in a pie plate. Then put the flour in another pie plate, add all the spices (garlic, cumin, salt, onion powder, paprika, lemon pepper, herbs, chili flakes, coriander, allspice, nutmeg, and pepper). Blend together.
• Put two pieces of chicken in the buttermilk and coat both sides.
• Then dip these two pieces of chicken in the flour dredge, re-dip in buttermilk and again in the flour dredge. Put these pieces on a cookie sheet lined with parchment paper. Repeat with the remaining chicken.
• Put the oil in a cast iron skillet (at least 10" size) over medium high heat. Let it get hot. You'll know it's ready by flicking just a drop or two of water and you hear a healthy sizzle. Put two pieces of chicken in, top side down, and fry to a golden brown, about 4-5 minutes.
• Using tongs, carefully turn the chicken and fry another 3-5 minutes on the under side. Remove the chicken to a large baking dish. Repeat for all pieces of chicken.
• Use doubled foil to securely and tightly cover the baking dish. Bake in a preheated 375 oven for 45-50 minutes. Remove foil and bake another 7-10 minutes. Remove to a cooling rack. Loosely place the foil on the chicken as it rests for about 5-7 minutes.
• Reheat your sauce and drizzle on the chicken for serving; additional sauce can be served as a side.

ORANGE SAUCE SWEET AND SAVORY CHICKEN THIGHS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened.
• Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes.
• Divide the sauce in two. Reserve.
• Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you're using thighs with skin.
• Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste.
• Bake for 20 minutes.
• Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through.
• Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken.
• Serve hot and enjoy.