Simple Oven Fried Chicken Recipes

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Oven fried chicken recipes are very easy to make. I got even lazier and used some shake and bake that I found in the pantry, instead of the crackers. This was fast, easy, and best of all, it tasted great. Also, it's suitable for busy moms.
chicken recipes

Oven fried chicken recipe #1
Ingredients:
4 Boneless, skinless chicken breasts
1 stick margarine
1 sleeve saltine crackers - crushed
Instructions:
  1. Preheat oven to 375. Melt margarine on 11x14 baking sheet in oven while preheating.
  2. When margarine is melted remove sheet from oven and coat each chicken breast in margarine, then in crushed saltines.
  3. Place back on baking sheet and bake for 40 minutes turning halfway through.
Oven fried chicken recipe #2
Ingredients:
2 large eggs, beaten lightly
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture
4 drumsticks and 4 thighs, skin removed
Spray bottle filled with vegetable oil or vegetable oil cooking spray
Instructions:
  1. Adjust rack to upper-middle position and heat oven to 400 degrees F.
  2. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.
  3. Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken.
  4. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack.
  5. Spray top portion of chicken pieces evenly with oil.
  6. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs.
Oven fried chicken recipe #3
Ingredients(For 6 servings):
2 chickens (3 pounds each), cut in eight serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening
Instructions:
  1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
  2. Preheat the oven to 350 degrees F.
  3. 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 the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.
  4. 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.
Most people use a frying pan, but I use a stockpot so the grease doesn't get all over the stove (and me!).
I use a candy thermometer to check the oil temperature.



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