Oven-Baked Fried Chicken
Healthier than chicken fried in other ways, oven-fried chicken cooks up plenty crispy. From pecan-crusted pieces to varieties sprinkled with fresh herbs, these easy oven-fried chicken recipes power up this popular poultry.See Popular Oven-Baked Fried Chicken Recipes
From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside--just like pan-fried but with much less fat.
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Thanks to the cornmeal coating, the chicken stays crunchy on the outside without being fried.
It's possible - crunchy, flavorful fried chicken can be healthy. Eating well does not mean having to sacrifice full flavor with this oven fried chicken recipe.
They won't even have to stop hula dancing to indulge in this delicious chicken drummie recipe dressed in a buttery-rich macadamia nut crust.
Ever since the Middle Ages -- when that first daring person decided to toss small pieces of meat into a pot of hot fat simmering over an open fire -- people have loved the taste of fried food. Frying was a preparation method used by many ancient cultures; back then, no one was counting calories or worried about unhealthy fats. Now we know better.
A contemporary version of classic fried chicken, this entree eliminates the need for messy frying, but still delivers a tasty, crisp coating.
Mustard blends with herbs and spices to season this oven-fried chicken.
If you love the taste of deep fried chicken but not the calories learn how to make oven fried chicken for the same delicious taste but for less calories!
These chicken pieces marinated in buttermilk and hot pepper sauce, then coated in seasoned flour and fried, creates the crispiest and juiciest fried chicken dinner ever. Your family will love this meal!
Get instant access to our best easy fried chicken recipes. From oven baked to deep fried, we've got the fried chicken recipes you're looking for.
"I admit that nothing can stand in for good fried chicken," says John Currence. "But this is a hell of an impostor." He adds sweet tea to his marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion.