Fig BBQ Chicken

 

3-3½ lbs. chicken legs

2 tsp. salt

2 tsp. paprika

1 tsp. pepper

1-2 tbsp. butter

 

Rinse off chicken legs and let rest on paper towels, pat dry.  Sprinkle with the salt, pepper and paprika. Place spiced pieces of chicken on a rack to dry while preparing the cast iron skillet. 

 

Heat oven to 350º and place cast iron skillet in oven to heat up. When oven is at temperature, remove from oven, (careful it’s hot) and add butter. Swirl around to melt and distribute.

 

Place chicken in cast iron meaty side down, and return to oven.  Cook 30 minutes and flip the chicken legs over.  Return to oven for 15 minutes.  Spoon prepared Fig BBQ/Mustard sauce over chicken and cover.  Cook an additional 15 minutes or just until bubbly.  Serve with favorite sides.

 

Versatile Chicken

Versatile Chicken

1½ lb. chicken leg quarters

1 cup low-fat buttermilk

1½ tsp. Sriracha hot chili sauce

1 tbsp. Italian seasoning

¼ cup flour

½ tbsp. paprika

2 tbsp. butter, melted

Wash chicken and remove fatty skin.  Combine milk, Sriracha sauce, and Italian seasoning with chicken in large zip lock bag. Let soak at room temperature for one hour.

Preheat oven to 350º

Combine flour and paprika and mix well. Remove chicken and discard milk.  Roll chicken in flour mixture. Lay in lightly greased cast iron skillet. Drizzle with melted butter. Cook in hot oven for one hour and until golden brown.

Versatile method: to fry chicken, omit melted butter and fry in vegetable oil.

© Crackerberries 2015

Homemade Shake N Bake Chicken

Chicken

 1 lb chicken leg/thigh pieces

2 Tbsp teriyaki sauce

1 tsp Sriracha hot chili sauce (A.K.A. Rooster Sauce)

½ cup Italian style bread crumbs

½ cup whole wheat flour                    

1 tsp onion powder

½ tsp ground black pepper

2 tsp BBQ spice

1½ tsp coarse sea salt

2 Tbsp vegetable oil

 

Combine teriyaki sauce and Sriracha sauce in zip lock bag.  Add chicken and let stand for 30 minutes on counter top, flipping over often.  Remove from bag and discard marinade.

In another zip lock bag combine bread crumbs, flour, onion powder, pepper, BBQ spice and salt.  Shake well to combine.  Add chicken pieces a couple at a time and shake well to coat. 

Place vegetable oil in cast iron skillet and swirl around to cover bottom.  Place chicken in skillet.  Bake at 350° for 20 minutes, flip chicken and bake 20 more minutes.  Remove from skillet immediately.

© Crackerberries 2012