Spicyovenfriedchickenbreasts Recipes

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BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN



Best Ever Spicy Oven-Fried Chicken - Southern image

I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat.

Provided by Mrs Goodall

Categories     Chicken

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/4 cups buttermilk
1/4 cup extra virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, sliced
12 chicken pieces, with skin and bones (breasts, thighs and drumsticks)
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated parmesan cheese
1/4 cup flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons butter, melted

Steps:

  • Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
  • Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
  • Place racks on 2 large rimmed baking sheets.
  • Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
  • Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
  • Arrange chicken, skin side up, on racks on baking sheets.
  • Let stand 30 minutes.
  • Preheat oven to 425°F Drizzle butter over chicken.
  • Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 283.3, Fat 18.1, SaturatedFat 6.4, Cholesterol 22.2, Sodium 1341.1, Carbohydrate 23.3, Fiber 1.9, Sugar 4.9, Protein 7.5

SPICY OVEN-FRIED CHICKEN



Spicy Oven-Fried Chicken image

Plan ahead the chicken needs to marinate for 8 hours or up to 24 hours. Although I have used 2 tablespoons Louisana hot sauce, you can add in more if desired, trust me the chicken will not be overly spicy!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 8h45m

Yield 10 chicken pieces

Number Of Ingredients 18

1 1/2 cups buttermilk
1/2 cup olive oil
2 tablespoons louisanna hot sauce (can use more!)
2 tablespoons Dijon mustard
1 tablespoon fresh minced garlic
1 teaspoon salt
black pepper
1 small onion, sliced
10 pieces chicken (skin and bones left on)
1 cup dry breadcrumbs
1/3 cup grated parmesan cheese
black pepper
1/4 cup flour
2 teaspoons dried thyme (rubbed between fingers to release flavor)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (can use more!)
1 teaspoon salt
6 tablespoons melted butter (can use olive oil)

Steps:

  • In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
  • Add in the chicken pieces and turn to coat thoroughly with the mixture.
  • Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
  • Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
  • In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
  • Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
  • Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
  • Arrange the chicken on the rack that is on the baking sheet (skin side up).
  • Let stand for around 30 minutes.
  • Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
  • Drizzle the melted butter on top of the chicken pieces.
  • Bake until crisp and golden brown about 45-50 minutes.

SPICY OVEN FRIED CHICKEN BY NOREEN



Spicy Oven Fried Chicken by Noreen image

I love fried chicken but I don't love the fat. This is a very tasty easy oven fried chicken. I blended together some spices that are very tasty. It is not overly spicy. I think it is just right. You don't have to feel guilty about eating fried chicken. I hope you all enjoy this recipe. My family loves it.

Provided by Nor Mac

Categories     Chicken

Time 40m

Number Of Ingredients 17

2 1/2 lb boneless skinless chicken thighs (about 8 pieces)
NOTE: YOU MAY USE BONELESS SKINLESS CHICKEN BREAST IN PLACE OF THIGHS
2 1/2 c flour
1 Tbsp poultry seasoning
1 Tbsp basil
1 1/2 Tbsp marjoram
1 Tbsp white pepper
2 tsp dried mustard
1 1/2 Tbsp salt
1 tsp onion powder
1 tsp onion salt
3/4 tsp cayenne pepper
2 Tbsp minced garlic dried
1 1/2 Tbsp paprika
3 eggs
1 1/2 c milk
4 Tbsp plus more canola or olive oil.

Steps:

  • 1. Note: Seasoning mix makes enough for 10-12 pieces of chicken. Preheat oven to 425 degree's. Grease foil lined sheet pan with the canola oil. Set aside.
  • 2. In a bowl mix the flour and seasonings. Mix well together.
  • 3. Place chicken thighs three at a time in a gallon size Ziploc bag. Pound the thighs open so that they are all the same thickness.
  • 4. In a bowl whisk the milk and egg together well. Set aside. Rinse chicken so it is wet. Dredge chicken through the flour mixture.
  • 5. Place floured chicken in egg mixture. Coat chicken again with flour mixture. Place on platter.
  • 6. Place chicken on hot oiled sheet pan. You must heat the pan in the oven for 10 minutes before placing the chicken on it. You want the chicken to sizzle when it hits the pan.
  • 7. After about 15 minutes, move chicken aside and adds a little bit more oil to the pan. Flip chicken to other side to be cooked. Place back in the oven and continue to bake until cooked through and no pink shows. It's ready to serve.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW



Oven Fried Chicken with Spicy Honey and Slaw image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2.2 pounds chicken breast, thighs or drumsticks (1 kilogram)
1 1/2 teaspoons kosher salt, divided, plus more for sprinkling
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 egg
1/4 cup mayonnaise
1/4 cup buttermilk (60 milliliters)
1 to 2 teaspoons hot sauce
5 cups cornflakes, finely crushed
1/4 cup honey
2 teaspoons hot sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup apple cider vinegar (60 milliliters)
1 tablespoon lemon juice (15 milliliters)
2 teaspoons Dijon mustard
2 teaspoons honey (or spicy honey from above)
1/2 teaspoon celery salt, optional
2 tablespoons extra-virgin olive oil (30 milliliters)
1/4 red onion, very thinly sliced
1/2 cabbage head, such as savoy, red or Napa (about 6 cups sliced)
1 carrot
Kosher salt
Freshly ground black pepper

Steps:

  • For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
  • In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
  • In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
  • Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
  • Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
  • For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
  • For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
  • Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
  • Serve the chicken with the spicy honey and slaw.

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