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BAKED CHICKEN LEG QUARTERS No. 2 Recipe

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This recipe for BAKED CHICKEN LEG QUARTERS No. 2 is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Thighs and Drumsticks, separated
3 cups Vegetable Oil

Brine:
1 cup Dark Brown Sugar
4 cups Water
3 Tbsp. Worcestershire Sauce
1/2 Tbsp. Tabasco Sauce (optional)
2 Tbsp. Salt
1 Tbsp. Pepper

Batter:
1-1/4 cup Flour
1 tsp. Cayenne Pepper (Optional)
1 tsp. Garlic Powder
2 tsp. Baking Powder
2 tsp. Paprika
2 tsp. Salt
1 tsp. Pepper
1-1/2 cups Water
1 Egg
1 Tbsp. Vegetable Oil
Directions:
Directions:
For the Brine: In medium saucepan, mix brown sugar, water Worcestershire sauce, Tabasco sauce salt and pepper, and bring to simmer over medium-high heat, stirring until sugar dissolves. Transfer to large bowl to cool. Add chicken, making sure it is completely submerged by adding water if necessary. Cover and refrigerate for at least 3-hours, preferably overnight. Remove chicken from brine and pat dry completely with paper toweling.

For the Batter: In a bowl, whisk together flour, cayenne, garlic powder, paprika, salt and pepper. In another bowl, add water, egg and 1-Tbsp. oil, then slowly whisk flour mixture to liquid mixture.

In large cast-iron skillet, heat oil to 325 degrees. Working with half chicken, dip each piece into batter, allow to drip off excess, add to skillet. Fry, turning once until both sides are golden brown, about 12-14 minutes. Transfer chicken to metal rack within cookie sheet to drain. Increase skillet temperature back to 325 degrees, fry remaining pieces, drain and serve.

 

 

 

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