Pat And Ginas Oven Fried Chicken Recipes

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NEELY FAMILY SPICY FRIED CHICKEN



Neely Family Spicy Fried Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Peanut oil, for frying
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika

Steps:

  • Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
  • Preheat a deep-fryer to 350 degrees F.
  • Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
  • Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

PAT AND GINA'S OVEN FRIED CHICKEN



Pat and Gina's Oven Fried Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 13

Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
  • Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
  • Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
  • Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

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