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Thread: Oven "fried" chicken coatings

  1. #1
    phaeton Guest

    Default Oven "fried" chicken coatings

    Just baked up a bunch of drumsticks, with the typical oyster cracker +
    paprika + thyme coating. It's a pretty good, simple thing to make.

    However, I'm interested in what other spices you all have tried in the
    "breading". Ratios of spices per 1 cup of crumbs would be helpful.

    Thanks!

    -J

  2. #2
    Andy Guest

    Default Re: Oven "fried" chicken coatings

    Marie's Sesame Chicken Bake
    http://alturl.com/cerhy
    as seen here
    http://oi55.tinypic.com/m9cdfp.jpg

    This has been my favorite recipe for years. It's not wildly different
    than your recipe.

    My changes:
    I use extra virgin olive in place of the butter.
    Use parchment paper in the pan to save cleanup
    Use the same chicken parts (chicken tenders) so they're all done at the
    same time.
    Flip the parts every 10 minutes (3 times).
    Use a temp probe to test for doneness.

    Andy

  3. #3
    James Post Guest

    Default Re: Oven "fried" chicken coatings

    On Sun, 26 Jun 2011 12:30:49 -0700 (PDT), phaeton
    <[email protected]> wrote:

    >Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >paprika + thyme coating. It's a pretty good, simple thing to make.
    >
    >However, I'm interested in what other spices you all have tried in the
    >"breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >
    >Thanks!
    >
    >-J

    I've just started doing the oven fried fish and fowl. I've only used a
    guessing method of seasoning, and used whatever sounded good at the
    moment. So far, I've been lucky and not made any nasty ones. I look
    forward to the replies to your query.

  4. #4
    Ranée at Arabian Knits Guest

    Default Re: Oven "fried" chicken coatings

    In article
    <[email protected]>,
    phaeton <[email protected]> wrote:

    > However, I'm interested in what other spices you all have tried in the
    > "breading". Ratios of spices per 1 cup of crumbs would be helpful.


    I don't know about ratios, but I use either dry or fresh breadcrumbs
    most frequently, with garlic, salt, maybe parmesan, paprika, parsley
    and/or oregano or thyme. Sometimes, I use mustard powder.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  5. #5
    Ms P Guest

    Default Re: Oven "fried" chicken coatings



    "phaeton" <[email protected]> wrote in message
    news:[email protected]...
    > Just baked up a bunch of drumsticks, with the typical oyster cracker +
    > paprika + thyme coating. It's a pretty good, simple thing to make.
    >
    > However, I'm interested in what other spices you all have tried in the
    > "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >
    > Thanks!
    >
    > -J


    My Grandmother used to make oven fried chicken with cornflake crumbs. She
    always baked it on foil because it always stuck. She'd let it cool and then
    peel it off the foil. I haven't had it since I was a kid though. I may
    have to make some for the family reunion.

    Ms P


  6. #6
    sf Guest

    Default Re: Oven "fried" chicken coatings

    On Sun, 26 Jun 2011 22:57:37 -0400, James Post <[email protected]>
    wrote:

    > I've just started doing the oven fried fish and fowl. I've only used a
    > guessing method of seasoning, and used whatever sounded good at the
    > moment. So far, I've been lucky and not made any nasty ones. I look
    > forward to the replies to your query.


    James, I don't bread anything - but I find the winning seasoning
    combination is garlic and thyme.

    Someone mentioned parmesan cheese, well that's a big plus for me in a
    gratin topping (one or a combination of parmesan, romano, asiago)...
    so heck yeah, try cheese with your bread crumbs! And while you're at
    it, throw in some garlic and thyme.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  7. #7
    Steve Pope Guest

    Default Re: Oven "fried" chicken coatings

    On Sun, 26 Jun 2011 22:57:37 -0400, James Post <[email protected]>

    > I've just started doing the oven fried fish and fowl.


    "Oven fried" sounds like either an oxymoron or a fire hazard.

    Better tune up those smoke detectors.


    Steve

  8. #8
    sf Guest

    Default Re: Oven "fried" chicken coatings

    On Mon, 27 Jun 2011 05:58:03 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    > On Sun, 26 Jun 2011 22:57:37 -0400, James Post <[email protected]>
    >
    > > I've just started doing the oven fried fish and fowl.

    >
    > "Oven fried" sounds like either an oxymoron or a fire hazard.
    >
    > Better tune up those smoke detectors.
    >

    In his case, oven fried means there's a coating of oil on the baking
    sheet and when it cooks there's no smoke. Trust me with that.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  9. #9
    Dave Smith Guest

    Default Re: Oven "fried" chicken coatings

    On 26/06/2011 3:30 PM, phaeton wrote:
    > Just baked up a bunch of drumsticks, with the typical oyster cracker +
    > paprika + thyme coating. It's a pretty good, simple thing to make.
    >
    > However, I'm interested in what other spices you all have tried in the
    > "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >


    I make oven fried chicken frequently during the winter and try all sorts
    of variations. I can't give you exact measures because i rarely measure,
    and the amount of anything that I use depends on how much I need. I
    don't stick to a recipe for 8 chicken pieces when I am cooking only 4.

    I always start with seasoned flour, then egg wash. For the bread crumbs
    I use variations including paprika, parsley, rosemary, thyme, chili
    powder, granulated garlic....

    One of our favourites in orange. Add some frozen orange juice
    concentrate to the egg wash and grated orange rind to the bread crumbs.


  10. #10
    Brooklyn1 Guest

    Default Re: Oven "fried" chicken coatings

    On Sun, 26 Jun 2011 22:34:17 -0500, "Ms P" <[email protected]>
    wrote:

    >
    >
    >"phaeton" <[email protected]> wrote in message
    >news:[email protected]...
    >> Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >> paprika + thyme coating. It's a pretty good, simple thing to make.
    >>
    >> However, I'm interested in what other spices you all have tried in the
    >> "breading". Ratios of spices per 1 cup of crumbs would be helpful.

    >
    >My Grandmother used to make oven fried chicken with cornflake crumbs. She
    >always baked it on foil because it always stuck. She'd let it cool and then
    >peel it off the foil. I haven't had it since I was a kid though. I may
    >have to make some for the family reunion.


    Corn chip crumbs are better, especially those spicy bbq flavored
    ones... even better are chitater pip crumbs, plenty different zesty
    flavors there too.

  11. #11
    Nad R Guest

    Default Re: Oven "fried" chicken coatings

    Brooklyn1 <Gravesend1> wrote:
    > On Sun, 26 Jun 2011 22:34:17 -0500, "Ms P" <[email protected]>
    > wrote:
    >
    >>
    >>
    >> "phaeton" <[email protected]> wrote in message
    >> news:[email protected]...
    >>> Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >>> paprika + thyme coating. It's a pretty good, simple thing to make.
    >>>
    >>> However, I'm interested in what other spices you all have tried in the
    >>> "breading". Ratios of spices per 1 cup of crumbs would be helpful.

    >>
    >> My Grandmother used to make oven fried chicken with cornflake crumbs. She
    >> always baked it on foil because it always stuck. She'd let it cool and then
    >> peel it off the foil. I haven't had it since I was a kid though. I may
    >> have to make some for the family reunion.

    >
    > Corn chip crumbs are better, especially those spicy bbq flavored
    > ones... even better are chitater pip crumbs, plenty different zesty
    > flavors there too.


    I purchased a can of cornflake crumbs in gluten free section at the local
    market. I was surprised at how good it was on chicken.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  12. #12
    Brooklyn1 Guest

    Default Re: Oven "fried" chicken coatings

    On Mon, 27 Jun 2011 19:05:41 +0000 (UTC), Nad R
    <[email protected]> wrote:

    >Brooklyn1 <Gravesend1> wrote:
    >> On Sun, 26 Jun 2011 22:34:17 -0500, "Ms P" <[email protected]>
    >> wrote:
    >>
    >>>
    >>>
    >>> "phaeton" <[email protected]> wrote in message
    >>> news:[email protected]...
    >>>> Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >>>> paprika + thyme coating. It's a pretty good, simple thing to make.
    >>>>
    >>>> However, I'm interested in what other spices you all have tried in the
    >>>> "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >>>
    >>> My Grandmother used to make oven fried chicken with cornflake crumbs. She
    >>> always baked it on foil because it always stuck. She'd let it cool and then
    >>> peel it off the foil. I haven't had it since I was a kid though. I may
    >>> have to make some for the family reunion.

    >>
    >> Corn chip crumbs are better, especially those spicy bbq flavored
    >> ones... even better are chitater pip crumbs, plenty different zesty
    >> flavors there too.

    >
    >I purchased a can of cornflake crumbs in gluten free section at the local
    >market. I was surprised at how good it was on chicken.


    I wasn't aware that corn contains gluten.

  13. #13
    Julie Bove Guest

    Default Re: Oven "fried" chicken coatings


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > On Mon, 27 Jun 2011 19:05:41 +0000 (UTC), Nad R
    > <[email protected]> wrote:
    >
    >>Brooklyn1 <Gravesend1> wrote:
    >>> On Sun, 26 Jun 2011 22:34:17 -0500, "Ms P" <[email protected]>
    >>> wrote:
    >>>
    >>>>
    >>>>
    >>>> "phaeton" <[email protected]> wrote in message
    >>>> news:[email protected]...
    >>>>> Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >>>>> paprika + thyme coating. It's a pretty good, simple thing to make.
    >>>>>
    >>>>> However, I'm interested in what other spices you all have tried in the
    >>>>> "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >>>>
    >>>> My Grandmother used to make oven fried chicken with cornflake crumbs.
    >>>> She
    >>>> always baked it on foil because it always stuck. She'd let it cool and
    >>>> then
    >>>> peel it off the foil. I haven't had it since I was a kid though. I
    >>>> may
    >>>> have to make some for the family reunion.
    >>>
    >>> Corn chip crumbs are better, especially those spicy bbq flavored
    >>> ones... even better are chitater pip crumbs, plenty different zesty
    >>> flavors there too.

    >>
    >>I purchased a can of cornflake crumbs in gluten free section at the local
    >>market. I was surprised at how good it was on chicken.

    >
    > I wasn't aware that corn contains gluten.


    Corn contains corn gluten which is not what one would avoid if one had
    celiac or a gluten allergy. Corn FLAKES however usually contain barley malt
    which does contain gluten. You can get gluten free cornflakes. I once got
    some at Big Lots. I can't remember the brand. They are not widely
    available.



  14. #14
    Nad R Guest

    Default Re: Oven "fried" chicken coatings

    Brooklyn1 <Gravesend1> wrote:
    > On Mon, 27 Jun 2011 19:05:41 +0000 (UTC), Nad R
    > <[email protected]> wrote:
    >
    >> Brooklyn1 <Gravesend1> wrote:
    >>> On Sun, 26 Jun 2011 22:34:17 -0500, "Ms P" <[email protected]>
    >>> wrote:
    >>>
    >>>>
    >>>>
    >>>> "phaeton" <[email protected]> wrote in message
    >>>> news:[email protected]...
    >>>>> Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >>>>> paprika + thyme coating. It's a pretty good, simple thing to make.
    >>>>>
    >>>>> However, I'm interested in what other spices you all have tried in the
    >>>>> "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >>>>
    >>>> My Grandmother used to make oven fried chicken with cornflake crumbs. She
    >>>> always baked it on foil because it always stuck. She'd let it cool and then
    >>>> peel it off the foil. I haven't had it since I was a kid though. I may
    >>>> have to make some for the family reunion.
    >>>
    >>> Corn chip crumbs are better, especially those spicy bbq flavored
    >>> ones... even better are chitater pip crumbs, plenty different zesty
    >>> flavors there too.

    >>
    >> I purchased a can of cornflake crumbs in gluten free section at the local
    >> market. I was surprised at how good it was on chicken.

    >
    > I wasn't aware that corn contains gluten.


    Some corn flakes brands are made with wheat and corn. Read the labels.
    Corn chips are typically wheat free.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  15. #15
    Melba's Jammin' Guest

    Default Re: Oven "fried" chicken coatings

    In article
    <[email protected]>,
    phaeton <[email protected]> wrote:

    > Just baked up a bunch of drumsticks, with the typical oyster cracker +
    > paprika + thyme coating. It's a pretty good, simple thing to make.
    >
    > However, I'm interested in what other spices you all have tried in the
    > "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >
    > Thanks!
    >
    > -J


    When I'm oven-frying chicken (okay, baking it), I use seasoned flour. I
    don't measure any of it. Flour, salt, pepper, paprika, whatever else
    appeals at the moment. I don't use crumbs, be they bread or cracker or
    panko.
    --
    Barb,
    Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

  16. #16
    Cheryl Guest

    Default Re: Oven "fried" chicken coatings

    On 6/26/2011 3:30 PM, phaeton wrote:
    > Just baked up a bunch of drumsticks, with the typical oyster cracker +
    > paprika + thyme coating. It's a pretty good, simple thing to make.
    >
    > However, I'm interested in what other spices you all have tried in the
    > "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >
    > Thanks!
    >


    Not necessarily spices, but other things that I've successfully added to
    breading is Parmesan cheese or ground walnuts.

  17. #17
    Cheryl Guest

    Default Re: Oven "fried" chicken coatings

    On 6/27/2011 5:20 PM, Brooklyn1 wrote:

    > On Mon, 27 Jun 2011 19:05:41 +0000 (UTC), Nad R
    > <[email protected]> wrote:
    >
    >> >Brooklyn1<Gravesend1> wrote:


    >> I purchased a can of cornflake crumbs in gluten free section at the local
    >> market. I was surprised at how good it was on chicken.


    > I wasn't aware that corn contains gluten.



    Check some cat food labels. A lot of the cheaper brands use that as a
    source of protein in quantities higher than meat protein.

  18. #18
    Ophelia Guest

    Default Re: Oven "fried" chicken coatings



    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article
    > <[email protected]>,
    > phaeton <[email protected]> wrote:
    >
    >> Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >> paprika + thyme coating. It's a pretty good, simple thing to make.
    >>
    >> However, I'm interested in what other spices you all have tried in the
    >> "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >>
    >> Thanks!
    >>
    >> -J

    >
    > When I'm oven-frying chicken (okay, baking it), I use seasoned flour. I
    > don't measure any of it. Flour, salt, pepper, paprika, whatever else
    > appeals at the moment. I don't use crumbs, be they bread or cracker or
    > panko.


    Any ends of the bread I make I turn into crumbs. Fresh crumbs I freeze and
    others I dry in the dehydrator. We like fresh crumbs on our fish and dried
    on our 'oven' chicken. In both cases, as with you, I add whatever appeals
    at the last moment
    --
    --

    https://www.shop.helpforheroes.org.uk/


  19. #19
    Ophelia Guest

    Default Re: Oven "fried" chicken coatings



    "Cheryl" <[email protected]> wrote in message
    news:4e0bc7a3$0$10006$[email protected] .com...
    > On 6/26/2011 3:30 PM, phaeton wrote:
    >> Just baked up a bunch of drumsticks, with the typical oyster cracker +
    >> paprika + thyme coating. It's a pretty good, simple thing to make.
    >>
    >> However, I'm interested in what other spices you all have tried in the
    >> "breading". Ratios of spices per 1 cup of crumbs would be helpful.
    >>
    >> Thanks!
    >>

    >
    > Not necessarily spices, but other things that I've successfully added to
    > breading is Parmesan cheese or ground walnuts.


    Oh yes... Parmesan is a lovely addition. dh likes white fish, seasoned and
    with mayo spread over them. I mix fresh crumbs with parmesan and top the
    fish and bake.

    --
    --

    https://www.shop.helpforheroes.org.uk/


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