skip to main content

The Kitchen Table

Oven-Fried Chicken

7 years ago

Anyone care to share a really good recipe? TIA

Sort by:Oldest

Comments (6)

Summer
7 years ago
Dandy, glad to see you are able to post. I don't eat fried chicken, but I made this recipe for a potluck and it was a hit.

Oven Fried Chicken
User
7 years ago
I was loathe to make it because to me it was not really "fried" but more baked with a crust. But then I tried Ina Garten's and it's the way I fry ALL of my chicken now -- it is good -- but it does start out on top of the stove like real fried chicken --

https://www.foodnetwork.com/recipes/ina-garten/oven-fried-chicken-recipe-1943840
Related Discussions
Oven Fried Fish - your way?
Q
Comments (15)
I don't often fry fish or anything, really. I usually just place fish filets in foil, add a bit of lemon juice, salt & pepper and bake. Otherwise I make Marilyn's Steamed Tilapia (or other white fish). But here is one in my "to try" file. It was posted a while back by Lori (Hoopysmom). Parmesan Crusted Halibut 1/2 c flour 2 large eggs 2 T water 2 c panko bread crumbs 1 c shredded Parmesan cheese Zest of 1 lemon,chopped 4 6-ounce halibut fillets-skin removed 3 T olive oil Set up 3 bowls. Place flour in the first bowl. In the second bowl,beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in the flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg. Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets. Serve immmediately with a Roasted Tomato and Artichoke Ragout. Both recipes found in the Ray's Boathouse Cookbook. Linda
...See More
What's for dinner Tuesday?
Q
Comments (13)
Our local groceries all had specials on briskets to make corned beef & cabbage for ST. Patricks day and when we went to the grocery two days later I found a 14lb Brisket that was marked down to $1.39lb. 14lbs is a bit much for just Jan & I, but I figured I could cut it into thirds and have three nice roasts. Two of the roasts went in the freezer but the third one was our supper tonight. To cook it, I first rinsed it off good, then patted dry with paper towels, then I poured about 3 or 4 tablespoons of olive oil and two tablespoons of minced garlic and rubbed that in good. I then sprinkled it with a liberal coating of Mixed Italian Seasoning, Kosher Salt and coarse black pepper, which I rubbed in thoroughly. Next I poured on about 4tbs of Liquid smoke and rubbed that in. I turned the roast upside down on a large piece of aluminum foil and repeated the above process on the opposite side, then I laid another sheet of aluminum foil on top and sealed it up real tight. After punching three small vent holes in the foil I laid a small wire rack in the bottom of my crockpot and set the foil wrapped meat on the rack, put the cover on the crockpot and turned it on high for 5 hours. At the end of the 5hours I checked the core temp with a probe thermometer and it was 180degF so I figured it was done and I took it out and let it rest about 20 minutes while Jan prepared some harvard beets and rice-a-roni type rice pilaf for sides. I finally opened the pack and checked the meat...WOW..the outside appearance was perfect and when I sliced it,,,,,,,,,,,,, Peeeeeeeeeeerfect... Well done with just a little pink color in the center,,without question one of the best roasts I have ever made and the little splash of liquid smoke gave it a light smoky flavor like it just came off the grille. I had read about cooking a roast in the crockpot in that manner but this was only the second time i had tried it....You can be sure I will do this more often. It took about 20 minutes to prep, then pop it in the crockpot and off to do other things for 5 hours, what could be easier?
...See More
not finished yet, but baking with convect/micro already!
Q
Comments (1)
Please let us know how the french fries turn out, jrueter! Also, if you try fresh pizza, I would love to know the results. I ordered a convection microwave as well(panasonic), I can't wait to use it!! (I bought it mainly for my husband, he loves making pizza!)
...See More
What's for Dinner, Monday evening?
Q
Comments (6)
We just finished watching the first episode of this season's Blacklist and thought I'd check back while setting up for Castle. Shirley, here's the recipe. Easy-peasy and delicious! Pam, you could have been here, as usual I made enough to feed at least 1 more person! Oven Ã¢ÂÂfriedÃ¢ÂÂ chicken Preparation time: 15 minutes Baking time: 20 to 25 minutes 1/3 cup dry unseasoned bread crumbs 2 teaspoons sesame seeds 1 1/2 tablespoons grated Parmesan cheese 1/4 cup fat-free mayonnaise (not salad dressing mayonnaise) 1/4 teaspoon salt 1/8 teaspoon garlic powder 2 dashes cayenne pepper 1/4 teaspoon poultry seasoning 4 (4 ounces each) boneless, skinless chicken breast halves Cooking spray Preheat oven to 425ÃÂ°F. Place bread crumbs, sesame seeds, and Parmesan cheese in a large zip-top bag and shake gently to combine. In a small bowl, whisk together mayonnaise, salt, garlic powder, cayenne pepper, and poultry seasoning. Using a pastry brush, coat both sides of each piece of chicken with the mayonnaise mixture. Place chicken, one piece at a time, into the bread crumb mixture in the zip-top bag, seal, and shake to coat chicken well. Transfer chicken to a foil-lined baking sheet coated with cooking spray. Spray chicken evenly with cooking spray. Bake for 20 to 25 minutes or until juices run clear and chicken is no longer pink in the center. Yield: 4 servings
...See More
sweet_betsy No AL Z7
7 years ago
Skillet-Fried Chicken
- Prep 10 min
- Total 45 min
- Servings 6
Ingredients

1/2 cup all-purpose
flour

1 tablespoon paprika

1 1/2 teaspoons salt

1/2 teaspoon pepper

3- to 3 1/2-lb cut-up whole chicken

Steps
- In shallow dish, mix flour, paprika,
  salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil
  (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides
  down, about 10 minutes or until light brown on all sides; reduce
  heat to low. Turn chicken skin sides up.
- Simmer uncovered about 20 minutes, without turning, until juice
  of chicken is clear when thickest part is cut to bone (170°F for
  breasts; 180°F for thighs and legs).
Tips
- Lighten it up: For 11 grams of fat and 250 calories per serving,
  remove skin from chicken before cooking. Use only 2 tablespoons oil
  in step 2.
- To make Buttermilk Fried Chicken: Increase flour to 1 cup. Dip
  chicken into 1 cup buttermilk before coating with flour mixture.
- Use medium-high heat to brown chicken. For the best browning, the
  skillet should be hot when you add the chicken. Let the chicken cook
  on one side without turning. When it is properly browned, it should
  release from the pan without sticking so the other side can be
  cooked.
- Cut into chicken
  pieces to make sure that juices run clear and are no longer pink.
Elizabeth
7 years ago
I make mine very much like Summer's recipe only I skip the egg wash. The flour coating sticks and browns just fine. I also drizzle melted butter over the top instead of oil.
ldstarr
7 years ago
Ours isn't really "fried" chicken, but it is very good, though probably not very healthy.

Dip the pieces of chicken in an egg wash, then coat with seasoned bread crumbs. Place in pyrex baking dish. Melt 1 stick of butter and drizzle some of it over the chicken pieces. Place in 350 degree oven and bake approx. 1 hour, basting with the remaining butter half way thru. If it isn't browning up the last 15 minutes, I'll baste with the pan drippings and turn the heat up or the broiler on for a few minutes.
User
7 years ago
Maybe 20 years ago there was a packaged seasoning mix for spicy oven-fried chicken. It wasn't Shake 'n Bake, but along that same line. Was actually pretty good.

Related Stories

KITCHEN DESIGN Kitchen Luxuries: The Wood-Fired Pizza Oven

By Sheridan Interiors, Kitchens and Baths

If you love homemade pizza and are (ahem) rolling in dough, a wood-burning oven may be just the right kitchen investment

HOUSEKEEPING How to Clean Your Range and Oven

By Bonnie McCarthy

Experts serve up advice on caring for these kitchen appliances, which work extra hard during the holidays

KITCHEN APPLIANCES Find the Right Oven Arrangement for Your Kitchen

By KitchenLab Interiors

Have all the options for ovens, with or without cooktops and drawers, left you steamed? This guide will help you simmer down

GREAT HOME PROJECTS How to Get a Pizza Oven for the Patio

By Steven Corley Randel, Architect

New project for a new year: Light a fire under plans for an outdoor oven and claim the best pizza in town

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

KITCHEN DESIGN Standouts From the 2014 Kitchen & Bath Industry Show

By Ventana Construction LLC

Check out the latest and greatest in sinks, ovens, countertop materials and more

KITCHEN DESIGN Kitchen of the Week: Chestnut and an Open Fire in Connecticut

By Becky Harris

Antique chestnut boards give a kitchen with a wood-burning oven vintage flair, balancing its modern amenities

HOUZZ TOURS My Houzz: A Modern-Day Homestead Brings a Family Together

By Kimberley Bryan

Their 5-acre Washington property, with sports court, swings, pizza oven and gardens, is a labor of love and communal playspace

LANDSCAPE DESIGN 10 Party-Ready Specialty Outdoor Kitchen Features

By Lauren Dunec Hoang

Pizza ovens, smokers and beverage fridges make outdoor entertaining that much more enjoyable and efficient

BOOKS Laura Ingalls Wilder’s Little House in the Ozarks

By Marta McDowell

A new streaming series based on the author’s classic books premieres soon. See the farmhouse where she lived and wrote

Sponsored

Hope Restoration & General Contracting

35 Reviews

Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations

More Discussions

recipe format option

21

What are you reading? August 2026 Edition

22

91

Weekend Music - Looking Up

27

Smile today - 8/8/26

5