Baked Southern Fried Chicken with Barbecue Sauce
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Baked Southern Fried Chicken with Barbecue Sauce
This delicious and slimmed-down version of everyone's favorite — fried chicken — is a recipe you'll want to make over and over again for the family. Oven-baking the chicken cuts out the grease, while a tangy barbecue sauce makes them finger-lickin' good.
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For the barbecue sauce
- 1/2 sweet onion, grated
- 3/4 Cups reduced-sodium ketchup, preferably organic
- 1/2 Cup low-sodium chicken broth
- 1/4 Cup apple cider vinegar
- 2 Tablespoons maple syrup
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon hot sauce, such as Tabasco
For the chicken
- Cooking spray
- Six 2 1/2-ounce skinless boneless chicken thighs
- 6 boneless, skinless chicken breast halves
- 2 large limes, halved
- 1/2 Cup plain nonfat yogurt
- 3 cloves garlic, minced
- 2 Tablespoons chopped cilantro
- 1 jalapeño, halved, seeded, and chopped finely
- 1 Cup panko breadcrumbs
- 1 Tablespoon granulated onion
- 1 Teaspoon seasoned salt, such as Lawry's
- 1 Teaspoon ground cumin
- 1 Teaspoon chipotle chili powder
- 1 Teaspoon paprika
Calories Per Serving530
Folate equivalent (total)15µg4%
1 cup ketchup
1/2 cup water
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons lemon juice
1/3 cup all-purpose flour
1 teaspoon salt
3 pounds frying chicken, cut up
1/4 cup shortening
For barbecue sauce, combine ketchup, water, onion, garlic, one teaspoon salt and pepper in medium saucepan. Bring to boil. Reduce heat. Simmer 20 minutes.
Remove from heat. Stir in lemon juice. Combine flour and one teaspoon salt in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
Heat shortening to 365 degrees F in electric skillet or on medium-high heat in large heavy skillet. Fry chicken until tender. Turn chicken frequently.
Pour sauce over chicken. Cover. Simmer 35 to 40 minutes or until tender. Turn chicken frequently.
- For the Chicken
- 3 1/2 to 4 pounds chicken pieces
- 2 teaspoon salt (or more as needed)
- 1 teaspoon black pepper (ground or more as needed)
- Optional: garlic powder
- For the Barbecue Sauce
- 3/4 cup ketchup
- 1/2 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/2 cup light brown sugar (packed)
- 1/2 teaspoon salt
- Dash of pepper
- 1/4 teaspoon onion powder
Sprinkle the chicken pieces liberally with salt, pepper, and garlic powder, if using.
In a saucepan, combine barbecue sauce ingredients, blending well.
Bring to a gentle boil over medium heat. Reduce the heat to low, and continue simmering for 1 minute.
Arrange the chicken pieces in a shallow roasting pan or baking dish, skin-side down, in a single layer.
Brush the chicken with about half of the sauce.
Bake in the preheated oven for 25 minutes.
Turn the chicken skin-side up. Brush with remaining barbecue sauce.
Bake until juices of the legs and thighs run clear when pierced with a fork and temperature reads at least 165 F, about 20 to 30 minutes longer.
Broil briefly for a few minutes in the end, if you'd like crispier skin.
Serve with your choice of sides and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- 3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
- 3 cups all-purpose flour
- 2 teaspoons garlic pepper seasoning
- 2 cups buttermilk
- ¾ cup honey barbecue sauce
- 2 eggs
Preheat the oven to 350 degrees F (175 degrees F). Spray a baking sheet with nonstick cooking spray.
In a shallow dish, stir together the flour and garlic pepper. In a separate bowl, whisk together the buttermilk, barbeque sauce, and eggs. Coat chicken with the flour mixture, then dip into the buttermilk mixture. Dip into the flour mixture again. Place chicken strips on the prepared baking sheet.
Bake for 30 minutes in the preheated oven, or until golden brown on one side. Turn over, and continue to cook until golden on the other side, 20 to 30 minutes.
Southern-Style Baked Fried Chicken
Delicious easy to make Southern-Style Baked Fried Chicken will be one of your family’s favorite baked versions of Southern Fried Chicken. This flavorful recipe for juicy yet crispy chicken is hands-down, one of our most requested menu items by friends and family alike.
One of the things I love is good crunchy Southern Fried Chicken. Unfortunately, the oils used in that wonderful Chicken don’t seem to me. I have learned over the years that too many fried foods tend to make me a little ill. It’s one of those things where I tend to Pick my poison carefully these days. So I am sharing my favorite recipe for Southern-Style Baked Fried Chicken with Y’all today.
I really wanted Fried Chicken the other day, so what does one do when they absolutely CRAVE something they can not eat? They Adapt and overcome. With that said. I decided to make a baked version. I looked at the net for a few recipes ideas, then decided to go back to my family’s recipes. I decided to make a few adaptations that would suit my needs. Hence my Oven Baked Fried Chicken recipe is born.
The first time I made this, the chicken was good but did not brown or crisp as much as I like, so I brushed it with a bit of butter, and man did that make a huge difference in the taste and texture. This is optional but definitely makes a big difference.
Spicy Oven Baked Barbecued Chicken Wings
These oven barbecued wings are a great addition to the wing collection I am building up here. Have a mentioned before how much I love wings? Of course I have!
In my collection, I now have a Buffalo Style Hot Wings deep fried and coated with a buttery hot sauce blend, crispy deep fried Southern Hot Wings, reminiscent of southern fried chicken, Ooey, Gooey Crockpot Honey BBQ Wings and Sticky Sweet and Spicy Wings, made with Hoisin and Thai sweet chili sauce plus a few more that you can find on my chicken page.
These oven baked wings are prepared with a sprinkling of the Greek and Cajun seasonings and then topped off with homemade or dressed up bottled barbecue sauce. A delicious addition to your party fare, or to just munch on over a weekend of movie watching.
For entertaining, I disjoint the wings, saving the tips in the freezer for making stock, but for me and The Cajun, I often just leave them whole. A good pair of kitchen shears does make for a super easy job of disjointing wings and are a great kitchen tool to have.
Here's how to make these delicious barbecued wings.
For more of my favorite wing recipes, check out my collection on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Spicy Oven Baked Barbecued Wings
- 1 ( 4-1/2 pound ) package of chicken wings
- Cavender's Greek or all purpose seasoning (like Lawry's)
- Cajun seasoning (like Slap Ya Mama) to taste
- 2 to 3 cups of Homemade Sweet and Spicy Barbecue Sauce , Dressed up Bottled Sauce, or your favorite sauce
Preheat the oven to 375 degrees F. Disjoint and separate the wings if desired, reserving wing tips for another use. Line a baking sheet with aluminum foil and place an oven safe rack on top. Spray the rack on both sides generously with non-stick spray. Arrange wings on the rack and season with generously with the Greek seasoning. Add Cajun seasoning to taste. Bake at 375 degrees F for 20 minutes.
Remove the wings and increase the oven temperature to 425 degrees F. Dab the wings with sauce, use tongs to turn them over, and season the tops. Return to the oven and bake at 425 degrees F for 20 minutes longer. Remove, dab with sauce, turn, dab with sauce and return to the oven for 20 minutes longer. Continue saucing and turning as needed in 10 minute intervals until wings are cooked through.
Cook's Notes: If you don't have an oven safe rack, I highly recommend using Reynolds Wrap Non-Stick Aluminum Foil when preparing wings in the oven.
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- 1 egg, beaten
- 1 cup milk
- 2 cups all−purpose flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 3/4 teaspoon MSG
- 1/8 teaspoon Garlic Powder
- 1/8 teaspoon Baking Powder
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- Dip the chicken into the coating. Fry in fryer a few at a time till they are
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- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) Asian fish sauce, such as Red Boat
- 1/4 cup (55g) palm or dark brown sugar
- 1 tablespoon (10g) minced peeled fresh ginger
- 2 teaspoons (10ml) hot chili-garlic paste (sambal oelek)
- 1 1/2 tablespoons (20ml) fresh juice from 1 lime
- 1 teaspoon (5g) finely grated zest from 1 lime
- 3 medium cloves garlic, minced or grated (about 2 teaspoons)
- 2 packed tablespoons (1/4 ounce) fresh cilantro leaves and tender stems, finely chopped
- 2 tablespoons (30ml) grapeseed or other neutral oil
- Sliced limes and cilantro leaves, for garnish
Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.
Preheat oven to 425°F (218°C) and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin side up, making sure to leave space between thighs. Discard marinade. Bake until thighs register 155 to 160°F (68 to 71°C) on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.) If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and cilantro, then serve.