1、Oven-Fried Chicken

  • Makes: 4servings
  • Prep:20 mins
  • Start to Finish:1 hr 35 mins
  • Carb Grams Per Serving: 5
  • Oven-Fried Chicken recipe

    Ingredients

    Method

    Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
  • Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  • Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
  • Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
  • Tips:Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • MAKE AHEAD TIP: Marinate the chicken for up to 8 hours.
  • Nutrition Facts

  • Servings Per Recipe: 4
    PER SERVING: 226cal., 7 g total fat (2 g sat. fat), 130 mg chol., 258 mg sodium, 5 g carb. (1 g fiber), 34 g pro.

  • https://www.truecookbook.com/recipe/oven-fried-chicken-24864/

    2、Buttermilk-Brined Fried Chicken

  • Makes: 6 servings
  • Serving Size: 3ounces chicken plain or spicy variation
  • Prep: 30 mins
  • Chill: 2 hrs
  • Cook: 12 mins per batch
  • Buttermilk-Brined Fried Chicken recipe

    Ingredients

    Method

    1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag.Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
    2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.
    3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.

    3、Green Chile Fried Chicken

  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate:overnight
  • Cook: 40 mins
  • Green Chile Fried Chicken recipe

    Ingredients

    • 1 8 ounce carton dairy Sour Cream
    • 1/4 cup milk
    • 1 4 ounce can diced green chile peppers
    • 2 tablespoons snipped fresh cilantro
    • 2 tablespoons lime juice
    • 1 clove garlic, minced
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 2 1/2 pound cut up broiler-fryer chicken, skinned if desired
    • 3/4 cup all-purpose flour
    • Cooking oil
    • Bottled hot pepper sauce (optional)
    • Lime wedges (optional)

    Method

    1. In a bowl combine sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag occasionally.
    2. Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour, a few at a time, turning to coat.
    3. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until hot (350 degree F). Reduce heat. Carefully add chicken to the skillet. Cook, uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks), turning occasionally to brown evenly. Drain on paper towels. If desired, serve with bottled hot pepper sauce and lime wedges. Makes 4 to 6 servings.

    4、Oven-Fried Chicken

  • Makes: 6 servings
  • Serving Size: 3ounceschicken regular or Parmesan variation
  • Prep: 20 mins
  • Bake: 45 mins 375°F
  • Oven-Fried Chicken recipe

    Ingredients

    Method

    1. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.
    2. In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.
    3. Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings.

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