Best 7 Sweet Hot Oven Fried Chicken Recipes

SWEET HOT FRIED CHICKEN AND WAFFLES

Steps:

• For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
• For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
• Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
• In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
• Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
• For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
• Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

SWEET & HOT OVEN FRIED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 350F. SPRAY A 13X9 BAKING PAN. WHISK TOGETHER APRICOTS, DIJON MUSTARD, WORCESTERSHIRE SAUCE , GARLIC POWDER, HOT SAUCE IN A SMALL BOWL.
• 2. MIX CORN FLAKE CRUMBS, SALT THYME, AND PEPPER ON A PIECE OF WAX PAPER.
• 3. BRUSH CHICKEN WITH APRICOT GLAZE. COAT WITH CORNFLAKE CRUMB MIXTURE. BAKE 35 MINUTES OR UNTIL COOKED THROUGH.

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

OVEN-FRIED HOT HONEY CHICKEN

Steps:

• Preheat the oven: Set the oven rack in the center and preheat the oven to 425°F. Line a large baking sheet with parchment paper and generously spray it with cooking spray. Set it aside.
• Bake the chicken: Generously spray the chicken with cooking spray. Bake it for 20 minutes. Then gently flip the chicken over, being careful not to peel off the breading, and bake for 10 more minutes. The breading should be a light golden brown; it may have a few darker spots. When cooked through, an instant-read thermometer inserted in the center should register 165°F.

CRISPY BAKED CORN FLAKE CHICKEN

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

SWEET 'N' HOT OVEN-FRIED CHICKEN

Steps:

• Heat oven to 350 degrees F. Lightly coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
• Whisk together apricot preserves, Dijon mustard, Worcestershire sauce, garlic powder and hot-pepper sauce in small bowl.
• Mix corn flakes, salt, thyme and pepper on piece of waxed paper.
• Brush chicken breasts with apricot glaze. Coat in crumb mixture. Place chicken in prepared baking dish.
• Bake in 350 degree F oven for 35 minutes or until cooked through.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.