Best 11 Sweet Spicy Oven Fried Chicken Recipe By Tasty Recipes
Are you searching for a tantalizing culinary experience that combines the harmonious flavors of sweet and spicy? Look no further! Embark on a delectable journey with our oven-fried chicken recipe, meticulously crafted to deliver a symphony of tastes that will ignite your senses. This tantalizing dish effortlessly achieves a crispy, golden-brown exterior while maintaining a juicy, succulent interior. Brace yourself for a flavor explosion that will leave you craving more with every bite. Prepare to elevate your taste buds as we guide you through the simple steps of creating this irresistible sweet and spicy oven-fried chicken recipe.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY
Here's what you need: ground ginger, allspice, fresh thyme, fresh rosemary, salt, onion powder, pepper, cinnamon, nutmeg, garlic powder, paprika, cayenne, brown sugar, flour, eggs, panko bread crumbs, bone-in, skin-on chicken thighs, butter
Provided by Dhruv Vohra
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (175˚C)
- Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
- Coat the chicken in flour, then egg, and finally seasoned Panko.
- Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
- Place each coated piece of chicken skin side down in the butter.
- Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 36 grams, Sugar 2 grams
SPICY FRIED CHICKEN RECIPE BY TASTY
Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!
Provided by Katie Aubin
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large bowl whisk together the sour cream and hot sauce.
- Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
- Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
- Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
- Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
- Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
- Season the chicken with reserved buffalo wing seasoning.
- Serve and enjoy!
SMOKY OVEN-FRIED CHICKEN RECIPE BY TASTY
Love fried chicken, but not wild about deep frying? Try baking it instead! These drumsticks are marinated in a flavor-packed buttermilk brine, then dredged in a crunchy mix of panko and cornflakes. After it's baked to golden brown perfection, serve it with your favorite sides.
Provided by Betsy Carter
Categories Dinner
Time 20h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
- Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
- Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 34 grams, Sugar 10 grams
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
SPICY OVEN-FRIED CHICKEN
Plan ahead the chicken needs to marinate for 8 hours or up to 24 hours. Although I have used 2 tablespoons Louisana hot sauce, you can add in more if desired, trust me the chicken will not be overly spicy!
Provided by Kittencalrecipezazz
Categories Chicken
Time 8h45m
Yield 10 chicken pieces
Number Of Ingredients 18
Steps:
- In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
- Add in the chicken pieces and turn to coat thoroughly with the mixture.
- Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
- Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
- In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
- Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
- Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
- Arrange the chicken on the rack that is on the baking sheet (skin side up).
- Let stand for around 30 minutes.
- Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
- Drizzle the melted butter on top of the chicken pieces.
- Bake until crisp and golden brown about 45-50 minutes.
SPICY OVEN-FRIED CHICKEN
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
- Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
- Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
SPICY OVEN-FRIED CHICKEN
My family loves this chicken recipe. The coating keeps the chicken nice and moist-with the taste enhanced by marinating, the result is delicious. -Stephanie Otten, Byron Center, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl or dish, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate 1 hour or overnight., Drain chicken, discarding marinade. In a large bowl, combine remaining ingredients. Add chicken, 1 piece at a time, and coat with crumb mixture. Place on a parchment-lined baking sheet. Bake 35-40 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 296 calories, Fat 7g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 523mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN
I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat.
Provided by Mrs Goodall
Categories Chicken
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
- Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
- Place racks on 2 large rimmed baking sheets.
- Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
- Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
- Arrange chicken, skin side up, on racks on baking sheets.
- Let stand 30 minutes.
- Preheat oven to 425°F Drizzle butter over chicken.
- Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 283.3, Fat 18.1, SaturatedFat 6.4, Cholesterol 22.2, Sodium 1341.1, Carbohydrate 23.3, Fiber 1.9, Sugar 4.9, Protein 7.5
SWEET 'N' SPICY CHICKEN
My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. -Sheri White, Higley, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 23g protein.
SWEET AND SPICY BAKED CHICKEN
Tastes great and looks good, too. Uses hot pepper jelly and butter as a basting sauce; this bird really is both sweet AND spicy! (Note: Watch the bird closely during baking; the sugar in the jelly makes it a beautiful rich, brown color but can also burn it! If the bird is browning too quickly, cover with an aluminum foil tent and continue baking. Test for doneness by cutting into the thigh or wiggling the leg to see if the bone moves easily.)
Provided by Angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 4
Steps:
- To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
- Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.
Nutrition Facts : Calories 988.5 calories, Carbohydrate 17.5 g, Cholesterol 308.3 mg, Fat 76.3 g, Fiber 0.3 g, Protein 56.7 g, SaturatedFat 32.5 g, Sodium 437.3 mg, Sugar 12.8 g
Tips:
- To achieve crispy, evenly cooked chicken, ensure the chicken pieces are dry before coating and that the oven temperature is accurate.
- Marinate the chicken in buttermilk for at least 30 minutes to tenderize and infuse flavor.
- Use a combination of seasoned flour and crushed cornflakes for a flavorful, crispy coating.
- Bake the chicken pieces in a single layer on a wire rack set over a baking sheet to allow for even air circulation and crispy results.
- Flip the chicken pieces halfway through cooking to ensure even browning and crispiness.
- Serve the chicken immediately with your favorite dipping sauce or sides.
Conclusion:
This recipe provides a delicious and easy way to enjoy crispy, flavorful oven-fried chicken. By following the tips and instructions provided, you can create a healthier alternative to traditional fried chicken without sacrificing taste. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to indulge in a satisfying and healthier chicken dish that's perfect for any occasion.
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