Best 3 Oven Fried Chicken Paula Deen Recipes

If you're looking for a crispy, flavorful alternative to traditional fried chicken, Paula Deen's oven-fried chicken recipe is a must-try. This oven-baked version of fried chicken is not only healthier than traditional fried chicken but also delivers a delicious crispy outer layer and a juicy, tender inside. With its perfect blend of herbs and spices, Paula Deen's oven-fried chicken is sure to be a hit among family and friends. So, gather your ingredients and let's embark on a culinary journey to create this delightful chicken dish that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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 (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.

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...

Provided by Susan Feliciano

Categories Chicken

Time 8h50m

Number Of Ingredients 12

Ingredients

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

Steps:

1. 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.
2. 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.
3. 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.

Tips:

To achieve crispy, golden-brown chicken, use a well-seasoned cast iron skillet or a heavy-bottomed pot.
Make sure the chicken is completely dry before dredging it in the flour mixture. This will help the coating adhere better and prevent the chicken from becoming soggy.
Use a combination of vegetable oil and butter or ghee for frying the chicken. This will give the chicken a rich, flavorful crust.
Do not overcrowd the skillet or pot when frying the chicken. This will cause the chicken to steam instead of fry, resulting in soggy chicken.
Fry the chicken in batches, if necessary, to ensure that each piece has enough room to cook evenly.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
Serve the fried chicken immediately with your favorite sides, such as mashed potatoes, coleslaw, or green beans.

Conclusion:

Paula Deen's Oven-Fried Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its crispy, golden-brown crust and juicy, flavorful meat, this chicken is sure to be a hit with everyone at the table. So next time you're looking for a delicious and satisfying fried chicken recipe, give Paula Deen's Oven-Fried Chicken a try.