Best Oven Fried Chicken Ina Garten Recipes
BUTTERMILK FRIED CHICKEN
Steps:
- For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
- With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
- Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
- When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
- Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
- Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
LINDY BOGGS'S OVEN-FRIED CHICKEN
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women's economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests. Here is her easy recipe for oven-fried chicken, which should be for anyone afraid of stovetop frying. It is a weeknight recipe from a busy woman who cooked, and governed, with confidence and grace.
Provided by Marian Burros
Categories dinner, easy, main course
Time 1h10m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Place butter in 13-by-9-by-2-inch baking dish and place in 350-degree oven to melt butter.
- Flour chicken pieces and set aside.
- Beat together eggs, salt, paprika and lemon juice. Dip chicken pieces, one at a time, in egg mixture, then in cracker crumbs. Arrange pieces, skin side down, in melted butter in baking dish and bake for 45 minutes at 350 degrees, turning once.
Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 46 grams, Carbohydrate 23 grams, Fat 80 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 28 grams, Sodium 1089 milligrams, Sugar 2 grams, TransFat 1 gram
BAREFOOT CONTESSA'S CLASSIC OVEN-FRIED CHICKEN RECIPE
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- When ready to cook, preheat the oven to 350 F.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
- Pour vegetable oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) being sure not to crowd the pieces.
- Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 F before frying the next batch.
- When all the chicken is fried, bake for 30 to 40 minutes at 350 F or until the chicken is no longer pink inside. Serve hot. Recipe Source: Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten (Crown Publishing) Reprinted with permission. Ina Garten, also known as the Barefoot Contessa, is one of America's most famous cookbook author and television chefs. This recipe was first published in her 2002 cookbook, Barefoot Contessa Family Style, which is dedicated to Garten's favorite recipes for everyday home cooking.
Nutrition Facts : Calories 282 kcal, Carbohydrate 40 g, Cholesterol 33 mg, Fiber 1 g, Protein 17 g, SaturatedFat 2 g, Sodium 961 mg, Sugar 8 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
OVEN-FRIED CHICKEN THE BAREFOOT CONTESSA WAY
Ina does it again, this is simply delicious! This is a nice combo of frying and oven cooking. The key is the temperature of the oil and not to crowd the pan when frying. I add 1T. onion powder, 1T. garlic powder, 1tsp. cayenne & 1tsp. paprika to the flour & some Tabasco to the buttermilk. So I cut down on the salt and pepper, use your judgement. Instead of the bowl, I use a food-safe storage bag to shake the chicken pieces in the seasoned flour mixture, then let the chicken stand about 20 minutes after coating it in the flour. It is crunchy on the outside, and moist on the inside, so yummy!. This is adapted from Food Network, Paula Deen. Hope you enjoy!
Provided by Scoutie
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper (and other spices if using) in a large bowl.
- Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
- Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces.
- Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan.
- Allow the oil to return to 360 degrees F before frying the next batch.
- When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
- Prep time does not include the overnight bath in buttermilk.
Nutrition Facts : Calories 1181.8, Fat 72.5, SaturatedFat 21.1, Cholesterol 331.6, Sodium 1638.1, Carbohydrate 40.4, Fiber 1.4, Sugar 7.9, Protein 86.2
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