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Does anyone know any really good baked chicken recipes?

I am planning on baking chicken thighs tonight and wanna know if you have any recipes in mind. I can go online but I never know what is really good. I’m looking for something with a breading of some sort but not really too difficult to make or have to buy extra. Any ideas would be greatly appreciated!!

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5 Responses to “Does anyone know any really good baked chicken recipes?”

  1. tracy said :

    Use the chicken thighs you have for this recipe:

    Oven Fried Chicken
    ½ cup potato flakes
    ½ teaspoon paprika
    ½ teaspoon salt
    ½ teaspoon garlic powder
    ¼ cup buttermilk
    1 chicken, cut up
    In plastic bag, combine all ingredients except chicken and buttermilk.

    Preheat oven to 350 degrees. Spray 9 x 13″ baking dish with non-stick spray.

    Dip chicken pieces in buttermilk, place in plastic bag. Shake. Place in baking dish and bake for 45 minutes to 1 hour, or until browned.

  2. Fabreeze said :

    my mom makes this stuff called chicken flourentene(idk how to spell it) but she marinades the chicken in italian dressing then bakes it in italian dressing then puts the chicken on top of noodles covered in italian dressing. i know it sounds like too much dressing, but it’s amazing!

  3. janie d, W said :

    Hi try this one. Spray theighs with pam kind with flour in it. Add salt and pepper as you like sprinke a tiny bit bit of garlic salt,peprika, and afew dried parsely flakes Bake on 350 until done will be a little bit crispy with out all the breading and frying.

  4. Wino said :

    This chicken will melt in your mouth. I have been making it for years!!!

    Chicken thighs (bone in) (I make a lot and pack in the chicken tight so I have left overs the next day which is INCREDIBLE!!)
    liquid smoke (colgin or wrights)
    Garlic powder,
    About 3 packages of taco spice or whatever spice you like, like BBQ, etc
    Place chicken skin side down and sprinkle all pieces with liquid smoke and spices. Turn over and do the same for the skin side. I usually like to overspice my chicken so it really gets the flavor in the meat while cooking.
    Place in oven uncovered at 300 degrees for 3 hours. For the last half hour, bring the temp down to 275. I like to finish it off by grilling, but it’s not necessary to do. It just falls off the bone!! =)

  5. .•*´♥кα¡ʈσμ кเ∂ ♥ .•*´ said :

    Here are some suggestions.

    Chicken and Mushroom Bake with Rice

    6 chicken pieces
    1 c. water
    1 can cream of mushroom or
    cream of celery soup (i prefer cream of mushroom)
    1/2 c. rice
    2 medium carrots, sliced (I sometimes omit)
    celery salt, for seasoning
    paprika, for seasoning
    1/4 tsp. salt, as needed

    Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325′ for 1 hour or until chicken juices run clear.
    You can also cook this without the rice and carrots.
    It makes a nice gravy to pour over cooked rice or noodles.


    This is quick and easy. A family favorite.

    Saturday Chicken
    5 servings

    10 chicken pieces
    (you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
    1 can condensed cream of mushroom (or cream of chicken)
    1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)
    salt, garlic powder, and paprika- to taste
    chopped parsley

    Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
    Bake , uncovered, at 350′ for 1 hour or until juices run clear when chicken is pierced with fork.
    Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.


    Baked Buttermilk Chicken

    1 chicken, cut up
    3/4 c. flour
    1 1/2 tsp. salt
    1/4 tsp. pepper
    1 1/2 cups buttermilk
    1/4 cup butter, melted
    1 can cream of chicken soup

    Mix flour, salt and pepper. Dip chicken in 1/2 cup buttermilk and roll in flour mixture. Place melted butter in baking pan. Put chicken in pan, skin side down and bake 30 minutes at 425 degrees. Turn and bake 15 minutes. Mix soup and remaining 1 cup of buttermilk and pour over chicken. Bake additional 15 minutes or until golden brown. Makes a delicious gravy.


    Pecan Chicken

    4 boneless, skinless chicken breasts
    1/4 cup honey
    1/4 cup Dijon mustard
    1 cup pecans, finely chopped

    Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4


    The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.

    Classic Herbed Chicken

    1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
    4 Tbsp water
    1/3 c. of Ranch Dressing
    4-5 boneless chicken breast

    1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
    2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
    3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.


    Spicy Oven Baked Chicken Recipe

    I have had this Spicy Oven Baked Chicken recipe for many years. Originally I used salted chips and and regular evaporated milk. The small changes do not affect the flavor of the chicken but they do reduce the fat content of the milk and can eliminate salt altogether. The easy 1, 2, 3 directions can have you out of the kitchen in no time.


    2-1/2 to 3 lb chicken, cut into frying pieces
    1 cup low-fat evaporated milk
    2 cups finely crushed potato chips, use unsalted chips
    1/4 tspn paprika
    1/4 tspn black pepper
    1/4 to 1/2 tspn garlic powder
    A dash of hot sauce
    Salt to taste


    Pre-heat oven to 425 degrees

    1. Combine crushed chips, paprika, black pepper and garlic powder (and salt) together in a medium sized bowl or brown bag; mix well. Pour evaporated milk with a dash of hot sauce into a second bowl.
    2. Place cut up chicken into the evaporated milk, shake excess liquid, then place into dry mixture, coat chicken with mix, shake excess dry mix.
    3. Put chicken parts in a large pan and place in hot oven. Bake 40 to 50 minutes or until done. Fully cooked chicken will run clear juices when pierced. The result is tender golden brown chicken that looks it is fried but is not.

    Makes 4 to 5 servings.


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