Best 6 Moms French Chicken Recipes

FRENCH FRIED ONION CHICKEN

Steps:

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray. Set aside.
• Pat chicken dry with paper towel; sprinkle with seasoned salt on both sides.
• In a large Ziploc bag, combine fried onions, flour and garlic powder. Use a rolling pin or meat mallet to coarsely crush the fried onions. Transfer to a shallow dish.
• Place the eggs in a separate shallow dish.
• Working with one piece of chicken at a time, dip the chicken in the egg and then dredge in the onion mixture, gently pressing to make sure that both sides are evenly coated. Place the chicken on the prepared wire rack; repeat with remaining chicken.
• Bake chicken until it reaches an internal temperature of 165 degrees F - about 20-25 minutes.

MOM'S FRENCH CHICKEN

Steps:

• 1. Preheat oven to 375 degrees. In a 13x9x2 pan, lay out the chicken pieces, skin side up.
• 2. Brush the chicken with your favorite french dressing.
• 3. Put the pan into the oven and bake for 1 hour. You may brush on more french dressing after 30 minutes.
• 4. Remove pan from oven and let rest 10 minutes. Plate and serve.
• 5. Notes: You might want to pour a little water into the pan after you have plated the chicken. It will help loosen the baked on bits. Enjoy!

MOM'S ROAST CHICKEN

Steps:

• Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

13 BEST FRENCH CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

SUPER SIMPLE FRENCH ROAST CHICKEN RECIPE

Steps:

• Preheat your oven to 350F - use the convection setting if you have it.
• Start with a whole chicken, about 3.5-4 lbs.
• Remove the insides. Your bagged chicken might have a neck and gizzards inside the cavity. Reach your hand inside and pull them out. You can wear a glove if you prefer. You can discard the neck and the gizzards unless you are planning to make chicken Soup with the carcass - in that case keep the neck to add to the bouillon for flavor.
• Pat down the chicken with a paper towel or clean kitchen towel. Removing the moisture helps to make a crispy skin!
• Set the chicken in a roasting pan greased with olive oil. I use a pan big enough with space around it for the potatoes (Roasted Chicken is always served with potatoes in France!)
• Inside the chicken cavity add the Rosemary, sage and thyme for flavor as well as several cloves of garlic and a pinch of coarse salt.
• Using cooking twine, tie the legs together. This is not necessary but a chicken does look more elegant with her knees together...!
• Sprinkle coarse salt over the top of the chicken
• Drizzle 1/4 cup of olive oil generously over the chicken.
• Slice a whole head of garlic, skin on, in half (width wise) and place each half on opposite sides of the pan (skin side down)
• Arrange the diced potatoes around the chicken and garlic.
• Add the remaining olive oil over the garlic and potatoes.
• Place 3 tablespoons of butter around the potatoes. (Using butter as well as olive oil on the potatoes makes for the most amazing crispy potatoes!)
• Place your roasting pan on the middle rack of your oven. Set the timer for 1 hour 45 minutes
• Halfway though, take the roasting pan out of the oven and give the potatoes a stir so that they brown on all sides. Spoon some of the liquid at the bottom of the pan over the chicken to keep it moist. Set the chicken back in the oven and leave it alone until time is up!
• Remove the chicken from the oven and let it rest in the pan for 20 minutes before serving.