Deep Fried Chicken Recipe

one of my favorite oven fried recipes :) coat chicken pieces ( i use boneless skinless breasts) in mayo, then coat in seasoned bread crumbs bake at 375 for about 30 min or until cooked thru ( longer if your using bone in chicken) the mayo keeps the chicken sooooo moist and juicy... and you cannot taste the mayo at all

make it easy on yourself...Shake n Bake

Hi. The basic recipe for oven fried chicken is coating the chicken pieces with butter, all-purpose flour, paprika, salt & pepper. Bake at 425 in a pre heated oven for 25 -30 minutes on 1 side and turn over and cook the other side for another 20- 25 minutes or until done. Hope this helps.

If you want to keep it healthy, I recommend lemon pepper. Just shake it on and put it in. If you're looking for the breaded chicken, I use flower. It gives it a nice thin coating but it still is somewhat healthy.

Dip breasts in egg, then flour, then roll in bread crumbs. Bake at 400 for about 20 minutes or until done. Enjoy!

I make spicy oven fried chicken fingers that my picky boyfriend loves: Take chicken tenders or cutlets and dip them first in olive oil to coat (for extra spiciness and flavor, add a few drops of your favorite hot sauce to the oil). Then dip into a mixture of equal parts bread crumbs and Parmesan cheese, fresh cracked pepper and salt, some Italian seasoning, a pinch of garlic powder and a pinch of red pepper flakes. Bake at 375 for about 20 minutes or until cooked through.

Oven-Fried Chicken 1/4 cup flour 1 1/2 teaspoons McCormick® Season-All® Seasoned Salt 1/2 teaspoon McCormick® Oregano Leaves 1/4 teaspoon McCormick® Ground Black Pepper 1 1/4 pounds boneless skinless chicken breasts halves or thighs 1/4 cup milk 1 tablespoon butter, melted Directions 1. Preheat oven to 425°F. Spray 15x10-inch baking pan with no stick cooking spray. 2. Mix flour, Season-All, oregano and pepper on plate. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter. 3. Bake 15 to 20 minutes or until chicken is cooked through. Test Kitchen Tip: For quicker, more uniform cooking, slice thick chicken breasts in half horizontally or pound chicken breasts thin. Flavor Variation: Use 1 teaspoon McCormick® Italian Seasoning or Rosemary Leaves, crushed, in place of the oregano.

Fabulous chicken recipes LEMON ROAST CHICKEN WITH RUSTIC MASH Servings: 4 Preparation Time: 20 minutes Cooking Time: 1 hour 50 minutes Ingredients 1x1.5kg chicken 2 Lemons, sliced 1 large onion, halved 3 Bay leaves 3 cloves 1-2 tbsp Olive oil For the juices 100ml White wine 100ml water For the potatoes 1.5kg potatoes, peeled and quartered To serve 4 sprigs Watercress Method Preheat the oven to 220C/gas 7. Using a knife, open the chicken leg joints by inserting knife into the joint where the leg meets the body. This will ensure the legs cook at the same time as the breast. Loosen the skin around the chicken breast and insert 3 or 4 lemon slices under the skin on each breast, followed by the bay leaves and cloves. Insert 1 onion half under the skin and the other half in the cavity. Truss the chicken with string. Heat the olive oil in a pan until very hot and quickly cook the chicken on each side for a few seconds. Season with salt and freshly ground black pepper. Place the chicken in a roasting tin, breast side up and roast for 1 hour, turning over half way through the cooking time. Remove from the oven and allow to rest for 10-15 minutes in a warm place. Meanwhile, pour off the excess oil from the roasting tin and place the tin over a high heat and bring to the boil. Cook for a few minutes to reduce the juices. Add the white wine, season with salt and pepper and cook until reduced. Add the water and continue cooking until reduced. Reserve these juices for the mashed potatoes. To cook the potatoes place the quartered potatoes in a pan and cover with cold water. Add a pinch of salt and bring to the boil. Cover and cook for 15-20 minutes until tender. Drain the potatoes and mash with the roasting pan juices. Season to taste with salt and pepper. To serve remove the string from the chicken. Carve the breast meat and legs and serve with the mashed potatoes. Garnish with watercress.

Crunchy Onion Chicken 1 1/3 cups French's Original French Fried Onions {the ones in a can} 4 boneless, skinless chicken breast 1 beaten egg Place onions in a plastic bag and lightly crush {with hands or rolling pin}. Dip chicken into egg....then coat with onion crumbs, pressing firmly to adhere. Place chicken on {lightly greased} baking sheet. Sprinkle with additional crumbs, if desired. Bake at 400 degrees for 20 minutes or until no longer pink in center. (Hint: I use a baggie for the egg and one for the onion crumbs......place chicken in egg and squish around until coated....then one at a time in onion crumbs.)