Posted by: The Moderator
Oven Baked "Fried" Chicken - 06/13/17 11:55 AM
Ever had that craving for fried chicken but don't like the hassle or smell of deep fry cooking with oil? Give this baked "fried" chicken recipe shot! It's great for an awesome Sunday Family dinner, or when you just need some comfort food.
Ingredients:
•12 chicken pieces. Any chicken pieces will work, but the thighs are generally the juiciest pieces of of the chicken.
•Butter Milk - enough to fully cover your chicken.
•Box of generic corn flakes.
•2 TBSP Kosher Salt
•2 TBSP Hungarian Paprika
•2 TSP Garlic Powder
•1 TSP Cayenne Pepper
•1 TSP Pepper
3/4 cup flour
3/4 cup corn starch
5 eggs
I prefer deboned chicken thighs. Makes for a great "laid out" piece of fried chicken. Add the chicken in layers to a sealable container. Add in the butter milk as you add the layers. You want the butter milk to surround all of the chicken. Seal the container and let sit in the fridge for 12-24 hours. I've done this in as little as 4 hours. As you wait.....
Empty the bag of cornflakes in a gallon ziplock bag, remove the excess air and finely crush with a rolling pin. I like to go pretty fine on the crush. Pour the crushed corn flakes in to something like a pie pan for easy coating.
Combine the flour and corn starch in something easy to dip the chicken in. I use a pie pan.
Crack and mix the eggs in another pie pan. Can't have enough pie pans!
In a small bowl, combine the salt, pepper, paprika, garlic powder, and cayenne.
Drain the chicken in a colander. Do not wash off the buttermilk. Just let it naturally drain for a bit.
Liberally season the drained chicken with your seasoning mixture.
Dredge the chicken in the flour/corn starch mixture.
Dip the flour dredged chicken in to the egg mixture, completely coating the chicken with egg.
Drain off the excess egg and dredge the chicken in the corn flake topping.
Arrange the chicken on a cooking rack in a pan. Best to apply some Pam to the rack, as the cornflake coating will stick to the rack.
Cook for 30 minutes at 350 degrees, flip each piece of chicken over and cook another 30 minutes.
Serve with mashed potatoes and gravy. If you want some awesome creamy mashed potatoes, just ask Alton. He rocks.
http://www.foodnetwork.com/recipes/alton-brown/creamy-mashed-potatoes-recipe-1956220
I usually go ghetto at this point and just make some store bought packet chicken gravy for the taters and chicken. Toss in a simple green salad.
You can thank me later.
Ingredients:
•12 chicken pieces. Any chicken pieces will work, but the thighs are generally the juiciest pieces of of the chicken.
•Butter Milk - enough to fully cover your chicken.
•Box of generic corn flakes.
•2 TBSP Kosher Salt
•2 TBSP Hungarian Paprika
•2 TSP Garlic Powder
•1 TSP Cayenne Pepper
•1 TSP Pepper
3/4 cup flour
3/4 cup corn starch
5 eggs
I prefer deboned chicken thighs. Makes for a great "laid out" piece of fried chicken. Add the chicken in layers to a sealable container. Add in the butter milk as you add the layers. You want the butter milk to surround all of the chicken. Seal the container and let sit in the fridge for 12-24 hours. I've done this in as little as 4 hours. As you wait.....
Empty the bag of cornflakes in a gallon ziplock bag, remove the excess air and finely crush with a rolling pin. I like to go pretty fine on the crush. Pour the crushed corn flakes in to something like a pie pan for easy coating.
Combine the flour and corn starch in something easy to dip the chicken in. I use a pie pan.
Crack and mix the eggs in another pie pan. Can't have enough pie pans!
In a small bowl, combine the salt, pepper, paprika, garlic powder, and cayenne.
Drain the chicken in a colander. Do not wash off the buttermilk. Just let it naturally drain for a bit.
Liberally season the drained chicken with your seasoning mixture.
Dredge the chicken in the flour/corn starch mixture.
Dip the flour dredged chicken in to the egg mixture, completely coating the chicken with egg.
Drain off the excess egg and dredge the chicken in the corn flake topping.
Arrange the chicken on a cooking rack in a pan. Best to apply some Pam to the rack, as the cornflake coating will stick to the rack.
Cook for 30 minutes at 350 degrees, flip each piece of chicken over and cook another 30 minutes.
Serve with mashed potatoes and gravy. If you want some awesome creamy mashed potatoes, just ask Alton. He rocks.
http://www.foodnetwork.com/recipes/alton-brown/creamy-mashed-potatoes-recipe-1956220
I usually go ghetto at this point and just make some store bought packet chicken gravy for the taters and chicken. Toss in a simple green salad.
You can thank me later.