Deep Fried Chicken Recipe

Is there anyone who know how to make chicken in the oven that tastes like Fried Chicken without frying it?? 10 points to the BEST RECIPE!! OVEN FRIED CHICKEN!!

cover it in olive oil for 2 minutes on 750

go to the store and get some shake and bake it makes perfect fried chicken in the oven!!!!

hey hope you like this..its BUTTERMILK OVEN FRIED CHICKEN - chicken pieces.(breasts,legs,wings) -4 cloves of garlic - 1-1/2 cup buttermilk - rep pepper flakes - salt -pepper -breadcrumbs (homemade: stale bread and a litlle butter blend in food processor) -herbs( rosemary,cilantro and basil) - 1 large bay leaf marinate the chicken with salt and pepper give it a good rub then in the buttermilk sprinle a little of the chopped rosemary and basil then grate the garlic and rub it all over the chicken and rub the red pepper flakes.. dip the chicken in the buttermilk then the breadcrumbs then sprinle again some rosemary ..in a greased baking pan line the chicken and drizzle some olive oil and add a little pepper ontop and put the bay leaf and bake until crispy or golden brown serve it with a green salad.. taste good :D:D

Fried chicken is chicken which is dipped in a breading mixture and then deep fried, pan fried or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer, which is sometimes seen as unhealthy. http://ditu6.cn/Fried-Chicken

Pan Fried Chicken It's really good. 1 (3 pound) bone-in chicken, cut into pieces 2 quarts cold water 1/2 cup kosher salt 1 quart buttermilk 1 1/2 cups all-purpose flour 1 1/2 teaspoons fine sea salt 1/2 teaspoon fresh ground pepper 1/4 cup cornstarch 2 tablespoons potato flour 1 pound lard 1/4 pound unsalted butter 1/4 pound bacon or smoked pork shoulder Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours). Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan. Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack. Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature. Yield: 4 servings

I love this recipe but it might not be crispy enough for you,but you could give it a try. Get chicken tenderloins. Dip them in a beaten egg, then dip them into a bowl of crushed/pulverised Cheese-Its. Make sure that each piece is covered with the mixture on all sides. Then place onto foil on a cookie sheet and bake at 400 for about 35-45 min until crispy and turning brown. Hope u like it...