oven fried chicken
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  1. #1
    Registered User marlas1too's Avatar
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    Default oven fried chicken

    this chicken is the lower-in-fat answer to fried chicken and it tastes better.if you want to use white meat instead,slice the split breasts in half prior to preparation
    about 3 pounds of chicken thighs (about 12 medium-sized thighs)------skinned
    1 cup low-fat buttermilk
    2 teaspoons oil---canola or olive

    Coating
    1/2 cup cornmeal
    1/3 cup dry bread crumbs *(i use plain whole-wheat bread)
    1/4 cup finely grated Romano or Parmesan cheese
    1 teaspoon dried thyme
    1/4 teaspoon salt
    1/8 teaspoon cayenne pepper
    freshly ground pepper
    1 large clove garlic----minced

    Place the skinned thighs in a deep bowl,pour the buttermilk over the chicken,and toss until the pieces are coated
    cover and refrigerate for at least 2 hours.Pour the coating ingredients into a large plastic lidded bowl.Put on the lid and shake.you can also use a large paper bag
    After 2 hours,preheat the oven to 422 degrees F.Grease a shallow metal pan (12" by 16")with the oil.place the oiled pan in the oven to get it hot but not smoking.shake off excess buttermilk from each chicken thigh and dip in the coating mixture.lay the thighs in the hot pan in a single layer,not touching.Bake for 25-30 minutes until the bottom of the chicken pieces are crisp but not burnt.carefully loosen the chicken thighs and flip each piece over and Bake for another 15-20 minutes until the other side is crisp------this is my first try at posting a recipe --i love this chicken

  2. #2
    Super Moderator Darlene's Avatar
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    Love fried chicken, thanks for the recipe! Need clarification on the oven temp, should it be 425º?




  3. #3
    Moderator mauimagic's Avatar
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    Sounds like a tasty recipe - mahalo!!

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    Registered User marlas1too's Avatar
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    thats the temp. ive always used --but then im up in the mountains

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    Registered User MomToTwoBoys's Avatar
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    Default

    I have a simpler and tastier recipe for Oven Fried Chicken. It's also gluten free and uses rice flour, which promotes more of the flavour and less of the heaviness aspect. This recipe can also be used for pork chops.

    Blend in plastic bag:

    ½ cup rice flour
    2 teaspoon paprika
    1 teaspoon salt
    ¼ teaspoon pepper

    Preheat oven to 400F. Melt ½ cup butter or margarine in shallow baking pan in oven. Shake chicken pieces in flour mix, Dip in melted butter, turning to coat evenly. Bake uncovered for 1 hour, turning at 30 minutes. Bake boneless chicken for 30 minutes. Bake nuggets for 15 minutes or until cooked through

    (Also can be used for coating pork chops. Bake at 425 for 15 minutes for ½ inch thick chops, 5 to 10 minutes longer for thicker chops.)

  7. #6
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    To get really crispy chicken all around, try putting a rack - like a cake cooling rack - in your pan and place the chicken pieces on that. This permits the heat of the oven to get to all parts of the chicken, and the bottom part does not sit in the juices that naturally exude. My family went nuts the first time I did this, and I now do it all the time.

    Spray the rack with cooking spray or oil to help with cleanup - a bit messy, I'm afraid, but the crispy result is worth it!

  8. #7
    Registered User Brat's Avatar
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    I do a lot of these at a time and freeze on cookie sheet the put into bags so that when I want fryed chicken I always have it on hand.

  9. #8
    Registered User lisaflex's Avatar
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    if you like spicy, add some hot ppr sce to the buttermilk. yum

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