Tuesday, March 27, 2012

Chicken in the Oven (3 Ways!)

Crispy Oven-Fried Chicken by annbumbly
Crispy Oven-Fried Chicken w/a Twist
Over the last week or so, we've had three chicken dishes for dinner that we all loved and will repeat again and again. The first one, pictured above, Remy made and I took the loverly photo. For the other two, I found their delicious-looking photos on pinterest.com and, after much clicking, was finally able to track down both recipes! Remy's recipe is only six ingredients, and the next two are only four ingredients!

Here's a tip I've found to be extremely wonderful: Toward the end of cooking any chicken in the oven (or anywhere else), start checking to see if it's done by using a meat thermometer. Before I started using one (a digital thermometer), I almost always overcooked chicken because I was scared of not getting it cooked thoroughly.


Crispy Oven-Fried Chicken w/a Twist
The T'nG:

2 - 2 1/2 lbs. chicken pieces - Remy used skin-on chicken legs. (Use your favorite pieces.)
flour for dredging
1/2 - 1 cup milk
1 egg
1 box Kraft brand Oven Fry for Extra Crispy Chicken
1 package Lipton Recipe Secrets Onion Soup & Dip Mix
2 tablespoons canola oil

Preheat oven to 400º. Put oil on a cookie sheet and be sure all the sheet is covered in oil. Put flour in a bowl or bag. Mix together milk and the egg in another bowl. In your third bowl, mix together the box of Oven Fry and Lipton package. Dredge chicken pieces in the flour and shake off excess. Dip pieces in the milk/egg mixture, letting excess drip off. Roll pieces in the Oven Fry/Lipton mixture, pressing mixture into the chicken. Place on the cookie sheet. When all are coated, put pan in the oven and bake, if bone-in 20 minutes per side or until chicken registers 165º internally, if boneless, bake about 20 - 30 minutes in total, or until chicken registers 165º at the center of its thickest part.
Delicious! The onion packet gives it such a good flavor!


Please click on either of the above links to see a photo of this incredible chicken dish.

1 1/2 lbs. chicken thighs, bone-in and with skin (or use whatever pieces you want)
1/2 cup dijon mustard
1/4 cup real maple syrup
2 tablespoons rice wine vinegar
salt and pepper to taste
1 tablespoon cornstarch
fresh chopped rosemary

Preheat oven to 450º. Mix together the mustard, maple syrup and rice wine vinegar. Put your chicken in an oven-proof baking dish; don't worry about crowding. Salt and pepper the chicken and then pour your maple-mustard mixture over them, turning to coat the pieces on all sides.  Put your dish in the oven and bake for about 40 minutes, or until they are 165º at their thickest part. Let chicken rest, lightly tented, for 5 minutes before serving. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more. Be sure to spoon sauce over each serving, and add the rosemary.

*Witty in the City also sprinkled some fresh chopped rosemary over her chicken just before serving it. I didn't as I totally forgot to do this step - and I have a beautiful rosemary plant right in my kitchen! I'm sure it would have been delicious. 3/4/13 - this time I remembered to sprinkle the chicken with the rosemary - what a great additional taste! LOVE this dish!
I made a double batch of this for our Sunday Family Dinner, plus a double batch of the following recipe, thinking I'd have chicken to take to word all week. It's only Tuesday and every single morsel of both of them is history. Yup, they were that good!


Please click on either of the above links to see a photo of this incredible chicken dish.

4 boneless skinless chicken breasts (or whatever chicken pieces you enjoy)
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
salt & pepper to taste

(This dish makes for a very sticky pan. Do yourself a favor and line you pan with foil for easy clean-up.)
Preheat oven to 500º. Lightly grease a casserole/baking dish. In a small skillet, over low-medium low heat, sauté garlic until tender - do not brown. Remove from heat and stir in brown sugar. Place chicken breasts in the baking dish and cover each with the garlic and brown sugar mixture. Salt and pepper to taste. Bake, uncovered for 15 - 30 minutes; until the chicken is 165º at its thickest part. Just delicious!



'till we feast again!

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