Best 9 Country Baked Chicken Recipes

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Country baked chicken is a classic dish that can be enjoyed by people of all ages. It is a versatile recipe that can be customized to suit your own personal taste. With so many different variations, finding the best recipe to cook country baked chicken can be a daunting task. This article will provide you with all the information you need to make the perfect country baked chicken. We will explore the different types of chicken that can be used, the various ingredients that can be added, and the different cooking methods that can be employed. We will also provide some tips and tricks to ensure that your country baked chicken turns out perfectly every time.

Let's cook with our recipes!

COUNTRY BAKED CHICKEN



Country Baked Chicken image

This recipe is a slightly modified version of one from the Mama Dip's Kitchen cookbook. We enjoyed it very much. DH, who is used to rating new recipes, said "give it a 7"! The chicken has a crispy, and well-seasoned crust. So easy to make, too. Note: the time listed does not include the 20 minutes of soaking in salt water. Mama Dip's recipes are traditionally Southern U.S.

Provided by PanNan

Categories     Chicken Thigh & Leg

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 6

3 lbs chicken parts (your favorite ones)
2 teaspoons salt
3 tablespoons butter, melted (to make it healthier, I'm also going to try it with canola oil)
2 tablespoons self-rising flour
1/2-3/4 teaspoon ground black pepper, to taste
1 cup water

Steps:

  • Place chicken in a large bowl and cover with water.
  • Add 2 tsp salt and stir it around.
  • Let chicken rest in the salted water for 20 minutes.
  • Preheat the oven to 375.
  • Drain chicken well.
  • Pour the melted butter over the chicken, and stir it around to coat the chicken well.
  • Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
  • Add any remaining butter to the chicken in the pan.
  • Mix the flour and the pepper in a small bowl.
  • Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
  • Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
  • Bake in the oven for about 45 minutes.
  • Time will depend on which chicken parts you are using.
  • Breasts take less time than thighs.
  • I use a meat thermometer (to about 175) to tell when it's done.
  • If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.

WESTERN BAKED CHICKEN



Western Baked Chicken image

Provided by Food Network

Categories     main-dish

Time 2h13m

Yield 4 to 6 servings

Number Of Ingredients 20

1 whole chicken
1/2 cup chopped celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
7 cups chicken stock
1 tablespoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon chicken base
2 drops egg coloring (optional)
Cornstarch
2 eggs
1/4 teaspoon chicken base
1 teaspoon dried parsley
2 drops egg coloring (optional)
1 cup water
4 cups all-purpose baking mix
1 1/2 to 2 cups chicken gravy

Steps:

  • Simmer the chicken in water until meat begins to fall from the bones, about 1 hour. Remove chicken from water to cool. Chill the water. Grease will come to the top. Remove grease and retain chicken stock.
  • Remove the meat from the chicken and chop, discard bones and skin. Place all the vegetables in a large pot or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain off the water. Add chicken stock, parsley, chopped chicken, pepper, garlic powder, chicken base, and egg color.
  • Mix a few tablespoons of cornstarch with an equal amount of water. Add, little by little, to the pot until the mixture is thickened to the desired consistency. Note: cornstarch doesn't come to its full thickening power until it comes to a boil.
  • Dumplins: Preheat the oven to 350 degrees F. Place eggs, chicken base, parsley, and egg coloring in mixing bowl. Whisk with a fork until well mixed. Add water and baking mix. Mix on low speed for 3 minutes using a dough hook or paddle. Put 1 1/2 cups of gravy in a large baking pan, drop dumplings in the gravy using a tablespoon or 2-ounce scoop. Dip scoop in oil often to prevent sticking. Cover with foil and bake for 30 minutes. Dumplings are done when they spring back the touch. Dumplings will not be brown.
  • Serve Hot!

FAMOUS DAVE'S COUNTRY ROASTED CHICKEN



Famous Dave's Country Roasted Chicken image

I haven't made this one yet, but it sounds very good! Prep time does not include 3 hour marinating time.

Provided by yooper

Categories     Whole Chicken

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup kosher salt
1/2 cup paprika
1/2 cup lemon pepper
1/2 cup Mrs. Dash seasoning mix
1 (6 lb) roasting chickens
2 (16 ounce) bottles Italian dressing
1 (8 ounce) bottle lemon juice
1/3 cup roast chicken seasoning (above)

Steps:

  • Mix ingredients for chicken seasoning.
  • Store in a covered container.
  • Place the chicken in a 2 gallon sealable plastic bag.
  • Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat.
  • Marinate in refrigerator for 3 hours, turning every 30 minutes.
  • Remove chicken from bag and drain.
  • Season generously with 1/3 cup Roast Chicken Seasoning.
  • Preheat the oven to 375.
  • Arrange chicken on a rack in a baking pan.
  • Tent loosely with foil.
  • Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180F, removing the tent 20 minutes before the end of baking process.
  • Let stand for 10 minutes before carving.

COUNTRY ROASTED CHICKEN



Country Roasted Chicken image

This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

1 broiler/fryer chicken (3 pounds)
1/2 teaspoon dried thyme
2 teaspoons salt, divided
1 large onion, cut into eighths
2 celery ribs with leaves, cut into 4-inch pieces
4 fresh parsley sprigs
8 small red potatoes
1/4 cup chicken broth
Chopped parsley, optional

Steps:

  • Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.

COUNTRY STYLE BARBECUED CHICKEN



Country Style Barbecued Chicken image

Enjoy the great flavors of barbeque indoors with this delicious baked chicken recipe.

Provided by Margie Eagles

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 55m

Yield 6

Number Of Ingredients 8

½ cup chopped onions
1 cup ketchup
½ cup distilled white vinegar
¼ cup brown sugar
1 tablespoon dry mustard
¾ teaspoon salt
¼ teaspoon pepper
6 skinless, boneless chicken breast halves

Steps:

  • Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Arrange chicken in the baking dish. Pour sauce over the chicken.
  • Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 20.7 g, Cholesterol 67.2 mg, Fat 3.5 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 0.8 g, Sodium 798 mg, Sugar 18.6 g

COUNTRY-STYLE CHICKEN



Country-Style Chicken image

These savory golden chicken breasts make a delightful weeknight mainstays that's sure to please every family member. Coated in an onion-soup-and-bread-crumb mixture, the recipe's ready in no time and tastes wonderful over a bed of broccoli-cheddar rice. -Clara Coulston, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken breast halves (6 ounces each)
1 large egg
1 tablespoon water
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 envelope onion soup mix
1 tablespoon butter, melted
1 package (4.7 ounces) broccoli cheddar rice and sauce mix

Steps:

  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

Nutrition Facts :

COUNTRY CAPTAIN CHICKEN



Country Captain Chicken image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1/4 cup flour
1 teaspoon salt
1/4 cup freshly ground black pepper
1 broiler chicken, about 3 1/2 pounds, cut into 12 pieces
1/4 cup butter
1 medium-size onion, diced
1 medium-size green pepper, cored, seeded and diced
1 clove garlic, peeled and crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried thyme
1 16-ounce can stewed tomatoes
3 tablespoons currants
1/3 cup blanched toasted almonds

Steps:

  • Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
  • Preheat oven to 350 degrees.
  • Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
  • Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 34 grams, Carbohydrate 27 grams, Fat 58 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 907 milligrams, Sugar 10 grams, TransFat 1 gram

BAKED COUNTRY CHICKEN



Baked country chicken image

Marinade chicken in lots of classic pungent Keralan spices and cool down with coconut milk for this chargrilled Indian main

Provided by John Torode

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 13

1 tsp turmeric powder
2 tsp coriander seed
2 tsp mustard seed
1 tbsp ground cumin seeds
1 tsp ground fenugreek
½ tsp black peppercorns
juice 2 lemons
5 garlic cloves , crushed
100g ginger , grated
250ml coconut milk
2 red chillies , deseeded and chopped
8 pieces of chicken , bone in and skin on, or 1 whole chicken jointed
a few coriander sprigs

Steps:

  • Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
  • Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.

Nutrition Facts : Calories 575 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium

COUNTRY FRIED CHICKEN



Country Fried Chicken image

Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.

Provided by visions

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h35m

Yield 8

Number Of Ingredients 13

8 skinless, boneless chicken breast halves
1 quart buttermilk
3 shallots, finely chopped
2 tablespoons chopped garlic
2 tablespoons salt
2 tablespoons white sugar
1 ¼ teaspoons ground cumin
1 ½ teaspoons ground black pepper
2 cups vegetable oil for frying, or as needed
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
8 large eggs, beaten

Steps:

  • Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
  • Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
  • Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
  • Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
  • Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
  • Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g

Tips:

  • Choose the right chicken: Use a whole chicken for a classic baked chicken dinner or chicken breasts or thighs for a quicker meal.
  • Season the chicken well: Use a combination of salt, pepper, and your favorite herbs and spices for a flavorful chicken.
  • Roast the chicken at a high temperature: Start by roasting the chicken at 425 degrees Fahrenheit. This will help to crisp the skin and keep the chicken moist.
  • Let the chicken rest before carving: After the chicken is roasted, let it rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the chicken.
  • Make a delicious gravy: Use the pan drippings from the chicken to make a flavorful gravy. Simply add some flour, butter, and milk or broth to the pan and whisk until thickened.

Conclusion:

Country baked chicken is an easy and delicious meal that's perfect for any occasion. With just a few simple ingredients, you can create a flavorful and juicy chicken that's sure to please the whole family.

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