Oven Fried Chicken Mayonnaise - Recipes

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Did you mean fried chicken mayonnaise?

Results 1 - 10 of 27 for oven fried chicken mayonnaise

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1. OVEN HONEY-FRIED CHICKEN

Stir into bowl honey, mustard and mayonnaise. Amounts may be adjusted to taste. Coat chicken with mixture and cover with ... rice of your choice.

2. OVEN FRIED CHICKEN

Preheat oven to 375 degrees. Dip slightly moistened chicken parts in mayonnaise. Then roll in seasoned ... hour. Bake at 375 degrees. Do not cover.

3. OVEN - FRIED CHICKEN CORDON BLEU

Split chicken fillets in half; pound until ... chicken roll with mayonnaise, then roll in crumbs ... a 450 degree oven for 20 to 30 minutes or until golden and tender.

4. OVEN - FRIED CHICKEN

Preheat oven to 325 degrees. Spray rack ... mix mustard and mayonnaise. On a paper plate ... minutes or until chicken is tender. (Do NOT turn chicken.) 4 to 6 servings.

5. OVEN BAKED CHICKEN SALAD

Preheat oven to 350 degrees. Mix all ... casserole, top with onions and cheese and bake 30 minutes. Nice lunch dish. This can be frozen ahead.

6. OVEN FRIED CHICKEN

Roll chicken in mayonnaise and then in bread crumbs with garlic powder added to crumbs. Bake at 375 degrees for 50 to 60 minutes.

7. OVEN FRIED CHICKEN

Brush chicken pieces with mayonnaise on all sides. Dip coated ... dish. Drizzle melted butter over chicken. Bake at 350 degrees for 40 minutes.

8. OVEN FRIED CHICKEN CORDON BLEU

Preheat oven to 450 degrees. Pound chicken thin. Put a piece of ... Roll each in mayonnaise, then in crumbs, until ... until golden and tender.

9. OVEN - FRIED CHICKEN SUPREME

Combine flour, salt and pepper in a paper bag. Add chicken and shake. Place chicken, skin-side ... greased sheet. Mix mayonnaise and ketchup. Pour 1/2 mixture ... minutes. Remove from oven. Turn and cover the ... additional minutes. Serves 6.

10. OVEN CHICKEN SALAD

Boil chicken breasts until done. Remove skin ... and place in oven-proof bowl. Add remaining ingredients, ... can of French fried onions. Mix together and sprinkle ... and bubbly. Serves 4.

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