Best 2 Pat And Ginas Oven Fried Chicken Recipes

Are you craving crispy, golden brown oven-fried chicken that rivals the taste of your favorite fried chicken spot? Look no further than Pat and Gina's Oven-Fried Chicken. This delightful recipe delivers all the flavor and crunch of traditional fried chicken without the hassle of deep frying. Using a special technique that combines buttermilk, seasoned flour, and high-temperature baking, Pat and Gina's Oven-Fried Chicken achieves a perfect balance of crispy skin and juicy, tender meat. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is sure to be a hit with your family and friends. So gather your ingredients, preheat your oven, and get ready to indulge in a delightful culinary experience with Pat and Gina's Oven-Fried Chicken.

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

PAT'S SOUTHERN FRIED CHICKEN

Pat's Southern Fried Chicken image

This is a "no-fail" recipe for people who have trouble making good fried chicken. It averts the problem of the coating falling off, it's very tender, and it's big on flavor. There are three "tricks" here that make this recipe so successful: "dusting" the chicken ahead of time, using Crisco, and not "crowding" the chicken in the skillet. If there are certain herbs or spices that suit you better than the ones listed, go ahead and make changes but remember that not all of it gets on the chicken as you dredge it so you'll usually add more (about twice as much) than if you were putting it directly on the chicken as it cooks. Good luck and good eats!

Provided by Bone Man

Categories Whole Chicken

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

1 large frying chicken
1 cup flour (for dusting)
1 cup buttermilk
2 large eggs
1 teaspoon baking soda
2 cups flour (for dredging)
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon dried oregano (optional)
1 teaspoon Old Bay Seasoning
Crisco shortening (3 cups for frying)

Steps:

Cut up the chicken, setting aside the back, neck, and organ meat to make stock for other recipes. Cut the last joint off the wing tips too and add to chicken parts for stock. (Obviously, you can buy a whole fryer already cut up if you wish. You can trim excessive skin and some fat but leave the main part of the skin on each piece of chicken!
Carefully dry each piece of chicken with a paper towel. Pour 1 cup of flour into a paper bag and dust each piece of chicken, one at a time, by shaking it in the bag. Set all this chicken aside on a tray and let it sit until the "whiteness" fades (about 30 minutes).
Beat the eggs with a fork or whisk in a wide shallow bowl. Add the buttermilk to the eggs and beat for another few seconds and set aside.
On a large platter or plate, mix together the two cups of flour, baking soda, pepper, salt, basil, Old Bay and oregano; set aside.
Preheat the oven to 375°F.
On the stovetop, in a large skillet, heat the Crisco until it is very hot, about 375° (Your chicken should really crackle and sizzle when it goes into the oil -- if not, then the oil is too cold!).
"Drench" each piece of chicken in the buttermilk/egg mix, allow it to mostly drip off, and then "dredge" it in the flour mix until it is evenly coated. As each piece is coated, place it into the hot oil. DO NOT CROWD THE CHICKEN! You may have to make two or three batches, depending upon your skillet size, so don't drench and dredge until you are ready to fry each piece.
Fry the chicken to a golden brown on each side, turning it once. As the chicken comes out of the skillet, place each piece on a baking sheet (make sure that it has sides -- some grease will drain off the chicken as it bakes).
When all the chicken has been fried up and placed on the baking sheet, place it into the pre-heated 375° oven UNCOVERED for 40 minutes.
After the chicken comes out of the oven, allow it to "rest" for 10-15 minutes and then serve.

Nutrition Facts : Calories 543.9, Fat 5.3, SaturatedFat 1.7, Cholesterol 144.3, Sodium 2881.1, Carbohydrate 101.4, Fiber 4.2, Sugar 4.5, Protein 20.1

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.

Tips:

For crispy fried chicken, use a combination of flour, cornstarch, and seasonings for the coating.
Make sure the chicken is dry before coating it in the flour mixture, as this will help the coating adhere better.
Use a large skillet or Dutch oven so that the chicken has plenty of room to cook without overcrowding.
Heat the oil to 350°F (175°C) before adding the chicken. This will help prevent the chicken from sticking to the pan.
Cook the chicken in batches to avoid overcrowding the pan and ensure that each piece cooks evenly.
Do not move the chicken around too much in the pan, as this can cause the coating to fall off.
Cook the chicken until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Drain the chicken on paper towels to remove any excess oil.
Serve the chicken hot with your favorite sides.

Conclusion:

Pat and Gina's Oven-Fried Chicken is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The chicken is coated in a flavorful mixture of flour, cornstarch, and seasonings, then baked in the oven until crispy and golden brown. This recipe is a great way to enjoy fried chicken without all the guilt.