Best 5 Oven Fried Chicken By Paula Deen And Dr Oz Recipes

In this article, we present you with a flavor-packed journey into the world of oven-fried chicken, guided by the culinary wisdom of Paula Deen and Dr. Oz. This delectable dish combines the crispy, golden-brown goodness of traditional fried chicken with a healthier, oven-baked twist. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and expert tips will ensure that you create a mouthwatering oven-fried chicken that will tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary adventure that will transform your perception of oven-baked chicken and elevate your dinner table to new heights of flavor and satisfaction.

Let's cook with our recipes!

PAULA DEENS FRIED CHICKEN

Paula Deens Fried Chicken image

This recipe came from Paula Deen who has a cooking show on the Food Network. This chicken is so good. The house seasoning is made in bulk. You can store this for several months.

Provided by jkpharis

Categories Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 eggs
1/3 cup water
1 cup hot red pepper sauce (does not make chicken spicy)
2 cups self rising flour
1 teaspoon pepper
2 1/2 lbs chicken, cut into pieces
peanut oil or vegetable oil
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Steps:

Mix seasoning together and store in airtight container for up to 6 months.
In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
Dip Chicken in egg and coat well with flour mix.
Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
Preparation depends on how long you let the chicken soak in hot sauce.

Nutrition Facts : Calories 713.1, Fat 31.9, SaturatedFat 9.2, Cholesterol 340.9, Sodium 29669.8, Carbohydrate 57.7, Fiber 4.4, Sugar 2.8, Protein 46.8

OVEN FRIED CHICKEN FROM PAULA DEEN

Oven Fried Chicken from Paula Deen image

This is very delicious, and easy to make! Placing the chicken on the cooling rack is REALLY what makes it great, no need to turn them. I double the mustard/water combo, because I think this makes the chicken more moist. If they are not brown enough for you, place under broiler for a few minutes after it is baked to get a nice brown color. Also, a drizzle of melted butter before baking is a nice touch. This is from Paula Deen, hope you enjoy! I am trying to say Panko bread crumbs in the ingredients, but it will not let me. P.S. I am SO in love with Panko bread crumbs, if you have not yet tried them, please do, you will love them! : )

Provided by Scoutie

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups panko breadcrumbs
1 cup grated parmesan cheese
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
kosher salt & freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 lbs boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Steps:

Preheat oven to 400 degrees F.
Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
Place on prepared rack in pan.
Bake for 25 to 30 minutes, or until chicken is golden brown.

OVEN-FRIED CHICKEN

Oven-Fried Chicken image

Oven-fried chicken has all the flavor of fried chicken without the fat!

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

Ingredients

1 cup buttermilk
1/2 cup unflavored yogurt
2 teaspoons spicy brown mustard
2 teaspoons hot sauce
2 teaspoons (1 teaspoon chopped, if fresh) dried tarragon
2 teaspoons paprika
2 teaspoons salt
1 (2 1/2 lb) cut into serving pieces (or 4 to 6 breast halves) chicken
1/2 cup all purpose flour
1/2 cup plain oatmeal

Steps:

For the marinade:
In a small bowl, mix together the buttermilk, yogurt, mustard, hot sauce, tarragon, paprika and salt. Put the chicken in a heavy re-sealable plastic bag or a baking pan large enough to hold the pieces in one layer and pour the buttermilk over it. Seal the bag or cover the pan with plastic wrap and marinate in the refrigerator for about 8 hours.
For the breading:
Preheat the oven to 450º.
Grease a baking pan large enough to hold the chicken pieces in 1 layer.
Place the flour and oatmeal in a brown paper bag. One piece at a time, place the chicken in the bag and shake until coated. Place the pieces skin side down in the prepared baking dish. Continue until all the pieces are covered in the flour mixture. Bake for 40 to 45 minutes, turning once, until the chicken is golden brown.

OVEN FRIED CHICKEN BY PAULA DEEN AND DR. OZ

Oven Fried Chicken by Paula Deen and Dr. Oz image

I saw this prepared on the Doctor Oz TV show, when he had Paula Deen as a guest. Her challenge was to make a couple of her favorite dishes with half the fat and half the calories of the originals. This one went way below the half-way mark, and looked so good I decided to make it tonight. This was a great recipe, and thanks to Paula Deen and Dr. Oz for helping us keep our Southern heritage along with our health! Southern Fried Chicken https://www.pauladeen.com/recipe/southern-fried-chicken-recipe/

Provided by Susan Feliciano @frenchtutor

Categories Chicken

Number Of Ingredients 12

Ingredients

MARINADE
1 cup(s) low fat buttermilk
2 teaspoon(s) dijon-style mustard
1 teaspoon(s) hot sauce (i use tabasco)
2 teaspoon(s) paprika
2 teaspoon(s) salt
1 teaspoon(s) pepper
8 - pieces skinless chicken, mixture of breast halves and thighs
BREADING
1 pinch(es) salt
1/2 teaspoon(s) pepper
1 cup(s) self-rising flour

Steps:

FOR THE MARINADE: In a large bowl, mix together the buttermilk, mustard, hot sauce, paprika, pepper, and salt. Put the chicken pieces in the marinade and stir and turn to coat all pieces. Transfer all to a heavy plastic bag or baking pan large enough to hold the pieces in one layer. Seal and marinate in the refrigerator for 2 - 8 hours.
FOR THE BREADING: Preheat the oven to 450°F. Line a large baking pan with aluminum foil, and place a rack over it. Place the flour, salt and pepper in a bag. Remove chicken pieces from marinade, place in the bag, and shake until coated.
TO BAKE: Place the chicken on the rack in the prepared baking pan, not overlapping. Bake for 40-50 minutes until the chicken is golden brown and the juices run clear.

OVEN-FRIED CHICKEN (PAULA DEEN)

Oven-Fried Chicken (Paula Deen) image

This wonderful recipe is courtesy of Paula Deen, but I have tweaked it slightly buy I adding in some extra spices to the flour mixture, use kosher salt only for this --- this recipe makes a lot so make certain that you have a large rack that will fit onto a large baking sheet --- plan ahead the chicken will need to marinate overnight, cooking time is oven time.

Provided by Kittencalrecipezazz

Categories Chicken

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 whole chickens (3 pounds each cut into 8 pieces)
6 cups buttermilk (can use a little less)
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper (optional)
1 tablespoon kosher salt (use only kosher salt NOT table salt!)
3 teaspoons fresh ground black pepper
vegetable oil (for frying) or vegetable shortening (for frying)

Steps:

Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
Cover and refrigerate overnight.
In a large bowl combine the flour with kosher salt and black pepper.
Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
Remove the chicken from the oil and place each piece on a metal baking rack 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 at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.

Tips:

Make sure the chicken pieces are evenly coated in the breading mixture.
Don't overcrowd the baking sheet. Leave some space between the chicken pieces so they can cook evenly.
Bake the chicken for the full amount of time. Don't remove it from the oven early, or it won't be cooked through.
Let the chicken rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more flavorful.
Serve the chicken with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

This oven-fried chicken recipe is a delicious and healthy way to enjoy your favorite fried chicken. It's easy to make and can be tailored to your own taste preferences. So next time you're craving fried chicken, give this recipe a try. You won't be disappointed.